Pork Taquitos with Guacamole

Ingredients

 * 10 – 12 Mission™ corn tortillas
 * 1½ tbsp vegetable oil
 * ½ cup onions diced
 * 2 – 13 serrano chiles minced
 * ½ lb cooked pork shredded
 * 1 large tomato peeled, seeded and chopped
 * guacamole for dipping
 * vegetable oil

Directions

 * 1) Saute onion in oil until soft.
 * 2) Stir in chilies and shredded pork, cook until meat is hot.
 * 3) Stir in tomato, cook 1 minute.
 * 4) Brush tortillas lightly with vegetable oil.
 * 5) Heat in microwave or in oven.
 * 6) Place 1 tablespoon filling in a narrow strip 1 inch from the edge of each tortilla.
 * 7) Roll up tightly.
 * 8) Fasten in center with a wooden pick.
 * 9) Pour oil ½ inch deep into a medium skillet.
 * 10) oil must be hot enough for tacos to sizzle when you place them into the skillet.
 * 11) Fry several taquitos at a time until crisp.
 * 12) Drain on paper towels.
 * 13) Remove wooden picks.
 * 14) Serve immediately with guacamole for dipping.
 * 15) Taquitos may be cut in half for easier dipping.
 * 16) To freeze: refrigerate taquitos about 1 hour after frying.
 * 17) Wrap 10-12 taquitos in heavy foil or freezer wrap.
 * 18) Store in freezer and use within 2 months.
 * 19) To serve frozen taquitos, remove from freezer, unwrap and place in a baking dish.
 * 20) Cover lightly with foil.
 * 21) Bake in preheated 350°F oven 20 – 130 minutes, or until heated through.