- 1 dozen corn tortillas
- 1 pound beef stew meat cut in 1-2 inch chunks
- 1 cup chopped tomatoes
- 2 jalapeños chopped
- 1 teaspoon salt
- 1 dozen toothpicks
canola oilfor frying
Optional, for serving:
- shredded cheddar cheese
- Add beef, tomatoes, jalapeños, and salt to the slow cooker. Cook on high for 4 hours. Use two forks to shred the beef. Stir to mix well.
- Use a slotted spoon to transfer the shredded beef mixture to a large pan. Sear the beef over medium heat until any liquid has evaporated, about 5 minutes.
- Working in batches of 4, run the tortillas under hot tap water for 10 seconds, stack them on a plate, cover with a wet paper towel, and microwave for 30 seconds. The corn tortillas should be warm enough to roll without breaking.
- Distribute the beef filling among the tortillas. Tightly roll up each tortilla and secure with a toothpick.
- Heat about 1/2 inch of canola oil to 350 F in a pan over medium heat. Working in batches, fry the taquitos until golden brown on both sides, about 3 minutes per side. Drain on a paper towel. Remove toothpicks.
- Serve taquitos with optional toppings.
NOTES & TIPS
The tortillas must be softened prior to rolling, otherwise they will certainly crack and break as you attempt to roll them. My recommended method is running the tortillas under hot tap water followed by microwaving under a moist paper towel. This will result in soft tortillas that can be rolled. Don’t overstuff the tortillas and make sure to roll them as tightly as possible. Use a toothpick to secure them, and keep the toothpick on until after frying. While frying, add as many taquitos as possible, such that the taquitos lie in a single tight layer on your pan. The taquitos should be touching each other and sitting snugly on the frying pan. If you give them too much space, the taquitos may open up and the filling may slip out.