Serves 2 Difficulty
Shredded beef 6 gf corn tortillas Vegetable oil for frying Salt Toothpicks Gf salsa
In a heavy skillet cook tortillas, one at a time, in hot oil. Cook just until softened on both sides. Remove to paper towels and drain.
When all tortillas have been cooked, fill with shredded beef and salt lightly. Roll tortillas into small cylinders, they should be about the size of a cigar. Insert two toothpicks to hold them in a tube shape.
Heat oil again and cook taquitos, turning once until lightly browned and crisp. Drain on paper towels and serve immediately with salsa.
These are easy to make, but you must first have on hand, or make the shredded beef. Shredded beef is great to have on hand, it’s a great ingredient for many quick meals.
For shredded beef: 2 pounds beef chuck roast One whole garlic bulb, unpeeled and halved crosswise 10 whole peppercorns 4 bay leaves 1 teaspoon salt
Set beef in a stock pot and fill with cold water to cover beef by 2". Add remaining ingredients and bring to a boil. Reduce heat to simmer. Cover partially and simmer for 2 hours. Occasionally, skim off scum which accumulates on the surface. Drain liquid and allow to cool. (Store strained liquid in freezer, makes great beef broth) When cool shred with fork into thin strips.