THE BEEF

8-10 cups water
4 tsp beef bouillon
2 tsp chili powder
1 tsp garlic powder
1 lb stew meat

In a medium-sized pot, combine @ 8 cups water, beef bouillon, chili powder, and garlic powder. Bring to a boil.

Add stew meat; reduce heat to low. Stew until meat is thoroughly cooked (about 2 hours). You may need to add water while stewing so that beef does not burn to bottom of pot.

When beef is cooked, drain. Shred beef.

THE GUACAMOLE

2 medium-sized very ripe avocados
1/2 small onion, chopped
several dashes of taco sauce
1 Tbsp lemon or lime juice
1 Tbsp parsley or cilantro
1/2 tsp salt
1/4 tsp garlic powder

While waiting for beef to stew, cut up avocados, onion. Add avocado, onion, lemon/lime juice, parsley/cilantro, taco sauce, salt, and garlic powder to blender. Blend until creamy. Chill.

PUTTING IT ALL TOGETHER

30 corn tortillas
Vegetable oil

Heat 2-3 Tbsp vegetable oil in frying pan. When very hot, reduce heat to medium-high.

Place 1 1/2 to 2 Tbsp beef on tortilla. Roll. Place rolled tortilla in vegetable oil. Turn over as needed; fry until golden brown.

Serve taquitos with guacamole as dip. Makes 30 taquitos.