1Make Guacamole by mashing avacadoes and adding green chilies, tomatoe, garlic salt and juice of one lime. Stir and set aside.
2Put corned beef in skillet with a lid, add green onions and steam on low heat until a dark red. Approximately 10 minutes. Set aside.
3Heat 1/3 of the oil and fry corn toritillas until pliable, 5 to 10 seconds on each side. I usually fry the whole 2 dozen.
4Place 1 tbsp. of the corned beef into the tortilla and wrap tightly, you can secure with a toothpick or fry them immediately putting seam side down and fry until crisp and then turn to continue cooking until tacquito is crisp all around.
5Serve with guacamole, and your favorite bean and rice recipe.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.