This is a great do­ahead party dish appetizer that can be prepared long in advance and quickly cooked and assembled day of.

Makes 40 finger food hors d’oeuvres.

For the lamb filling:

• 3 pounds boneless lamb shoulder
• Salt and pepper
• ¼ cup vegetable or olive oil
• 6 garlic cloves, chopped
• 2 Spanish onions, chopped
• 2 tbsp fennel seed
• 2 chopped Mexican dried Guajillo chilis, seeds and stems removed
• 2 cups chopped canned plum tomatoes
• 2 cups red wine
• 2 cups chicken stock
• 1 cup chopped parsley
• 1 small bunch thyme

For the taquitos:

• 20 six inch soft corn tortillas
• 2 cups shredded Monterey Jack Cheese
• 1 package sweet pea sprouts
• Reserved shredded lamb
• 2 cups Mexican slaw (recipe below)

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