The Taquito Tactic

When you open your refrigerator door and yesterday’s pot roast or roasted chicken stares back at you, it’s time for taquitos. They’re the perfect plan for leftover meat.

Be sure to serve them with guacamole. Adding mayonnaise to the guacamole is certainly untraditional, but it helps to keep it from turning brown. This creamy-style guacamole needs the ripest avocados you can find.

Taquitos With Guacamole

Active Work and Total Preparation Time: 45 minutes

GUACAMOLE

2 avocados

1/4 cup minced onion

1 serrano pepper, finely minced

1/2 teaspoon garlic salt

1 tablespoon lime juice

2 tablespoons mayonnaise

Salt, pepper

* Mash avocados with a fork until there are no lumps. Stir in onion, pepper, garlic salt, lime juice and mayonnaise. Add salt and pepper to taste. Cover and refrigerate until serving.

TAQUITOS

1 pound roast beef

20 (6-inch) corn tortillas

Oil

* Shred roast into thin strips with a fork or with your fingers. Fill tortillas with 1 to 2 tablespoons beef and roll up tightly. Insert toothpick into middle of each taquito to secure. You can also skewer 3 to 4 taquitos together.

* Add 1/2 inch oil to medium saucepan and heat over high heat 3 minutes. Fry taquitos until golden brown, 3 to 5 minutes each side, in batches if necessary, and transfer to paper towel-lined tray.

4 to 5 servings. Each of 5 servings: 644 calories; 358 mg sodium; 73 mg cholesterol; 32 grams fat; 59 grams carbohydrates; 36 grams protein; 8.69 grams fiber.

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Bowl, placemat and forks from Crate & Barrel stores.