Two Step Taquitos

The day before the tacquitos are made, place pot roast, stewed tomatoes, tomato sauce, basil, garlic, salt and pepper in a slow cooker. Let cook for 8-10 hours (all day or overnight). Chill in refrigerator if needed.

When ready to make tacquitos, chop up meat, being careful not to use fatty parts.

Heat pan and add 1 tbsp oil. Saute onions and garlic until translucent. Add roast beef and heat, adding some sauce from pot roast previously cooked. The flavor of the stewed meat is what makes these so good. Season with salt and pepper as well as, cumin and a chili powder dusting.

Cook tortillas quickly in a pan of oil then stack until ready to prepare (only takes a quick in and out of the hot oil). Place equal amounts of meat mixture in tortilla lengthwise, and roll up, squeezing as you roll to make a small tight roll.

Place seam side down on a rectangular dish. Heat oil in a saucepan, and place taquitos in the oil seam side down then brown. Roll as needed to brown all sides. Place on a plate and serve with guacamole.

Prepare guacamole by combining ingredients and mixing well.