Ingredients

The following ingredients have 12 Servings
  • 24 corn tortillas
  • 2 cups beef machaca, shredded
  • canola oil
  • 1 onion, peeled halved
  • 1 pound boneless chuck roast, cut into chunks
  • 1 cup water
  • 1 teaspoon pepper corns
  • salt to taste
  • 1 poblano chili pepper
  • 1 tablespoon oil
  • 2 garlic cloves, peeled and minced
  • 2 tomatoes, peeled and chopped
  • 1/4 teaspoon ground cumin
  • pepper to taste

Instruction

  • In a skillet over medium heat, warm tortillas for about 10 seconds on each side or until slightly softened (to prevent from cracking during rolling). Alternatively, place tortillas on a plate and cover with a damp paper towel. Microwave for about 30 seconds or until warm and pliable.
  • Lay tortilla on a flat surface. Spoon about 2 tablespoons of the shredded beef mixture on center of tortilla. Roll tightly into logs and secure with toothpicks.
  • In a skillet over medium heat, heat about 2 inches deep of oil. Add taquitos and cook, turning once or twice, for about 3 to 5 minutes or until golden and crisp. 
  • Remove from pan and drain on paper towels. Serve hot with guacamole, salsa or sour cream.