Taquitos with Avocado Sauce
[Vegan]

For the Taquitos:

1. Line a baking sheet with crumpled paper towels for draining cooked taquitos.
2. In a medium saucepan, bring enough salted water to boil to cover the potatoes. Cook potatoes until fork-tender. Remove from heat and drain.
3. In a medium sauté pan over medium-high heat, cook sausage, stirring frequently, for 4 minutes. Add salt, cumin, and potatoes to the pan and stir to combine. Remove from heat.
4. In a large dry sauté pan over medium heat, heat corn tortillas on each side just until soft. Wrap them in a clean kitchen towel to keep them warm.
5. Preheat a large frying pan over medium-high heat; add about 3 tablespoons of oil to the pan.
6. For each taquito, spoon a heaping tablespoon of potato mixture into each tortilla and spread evenly. Roll and secure with a toothpick.
7. Fry in heated oil (toothpick and all) for about 2 minutes on each side or until evenly golden brown. Place on a prepared baking sheet to drain.
8. Serve with Avocado Sauce.

For the Avocado Sauce:

1. In a blender, blend all ingredients, adding water about a 1/4 cup at a time to make a somewhat-thin sauce. This will keep in the refrigerator for two days.