Crispy Beef Taquitos

INGREDIENTS:

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• SAUCE:
• 3 Pasilla – Dry Chillies
• 1 garlic clove
• 3 green tomatoes
• 1/2 onion, chopped
• 1/4 cup water
• 3 TBSP oil
• Salt to taste
• MEAT:
• 1.500 kg lean beef meat, preferably soft sheen
• 2 bay leaves
• 6 garlic cloves
• 1/2 tsp Oregano
• 1/2 tsp cumin
• 1/2 tsp thyme
• Salt to taste
• TACOS:
• 20 Corn Tortilla
• Oil for frying the tacos
• Shredded lettuce
• Sour cream

DIRECTIONS:

• For the sauce:

1. Fry all the ingredients.
2. In a blender, liquidize with a little bit of water.
3. Pour the salsa into a hot pan.
4. Add the rest of the water and season to taste. Bring to a boil then set aside.

• For the meat:

1. Place all ingredients in a baking dish – cover with foil – or pressure cooker. Cover with a little bit of water and cook for about 45 minutes in the pressure cooker or 1.5 hour in the oven at approximately 180 ºC. 
2. Once cooked, shred the meat using 2 forks.

• Assembling the tacos:

1. Heat the corn tortillas either on a Comal or microwave using our Tortilla Warmers. Make sure to keep warm. If they cool down, they will crack when rolling.
2. Add a heaped spoonful of dry meat in the center (no sauce). Roll tight. Secure with a toothpick.
3. On a small skillet, heat the oil. Once hot, fry each taquito until crispy.
4. Remove toothpick. Garnish with lettuce and sour cream.
5. Serve the salsa on the side. 

Buen Provecho!