Beef Taquitos

1. 1
   boil · ~60 min

   Boil the beef until tender.

   1.Place beef chunks, quartered onion, garlic, bay leaf, and a pinch of salt in a large pot.

   2.Add water to cover the meat by about 2 inches.

   3.Bring to a boil over high heat, then reduce to a gentle simmer.

   4.Cook uncovered for 45-60 minutes, skimming any foam, until beef is fork-tender.

   TIPThe beef is ready when it shreds easily — if it resists, simmer 10 more minutes.
2. 2
   prep · ~5 min

   Shred the beef and reserve the broth.

   1.Remove the beef chunks from the pot and place in a bowl to cool slightly.

   2.Strain and reserve 1 cup of the cooking broth, discarding the onion, garlic, and bay leaf.

   3.Use two forks to finely shred the warm beef.

   TIPShred while warm — cold beef is harder to pull apart.
3. 3
   saute · ~5 min

   Season the shredded beef filling.

   1.Heat 1 tablespoon of oil in a skillet over medium heat.

   2.Add cumin seeds and let them sizzle for 30 seconds until fragrant.

   3.Add chili powder, smoked paprika, garlic powder, oregano, black pepper, and a pinch of salt.

   4.Stir in the shredded beef and 1/2 cup of reserved broth.

   5.Cook for 3-4 minutes until liquid is absorbed and spices coat the meat evenly.

   6.Remove from heat and stir in fresh lime juice.

   TIPDon't skip the lime juice — it brightens the rich, spiced beef.
4. 4
   prep · ~4 min

   Soften the tortillas for rolling.

   1.Warm a dry skillet over medium heat.

   2.Heat each corn tortilla for 15-20 seconds per side just until pliable.

   3.Stack them under a clean kitchen towel to keep warm and flexible.

   TIPCold tortillas crack when rolled — gentle warming is essential.
5. 5
   assemble · ~10 min

   Roll the taquitos tightly.

   1.Place 2 tablespoons of seasoned beef in a line across the lower third of a tortilla.

   2.Add a sprinkle of shredded cheese on top of the beef.

   3.Roll the tortilla tightly from the filled end, keeping it snug.

   4.Secure the seam with a toothpick pushed through the center.

   5.Repeat with remaining tortillas and filling.

   TIPRoll them tight — loose taquitos unroll in the oil and fill greasy.
6. 6
   fry · ~8 min

   Shallow-fry the taquitos until golden.

   1.Pour oil into a skillet to a depth of about 1 inch and heat to 350°F.

   2.Place 3-4 taquitos in the hot oil, seam-side down.

   3.Fry for 2-3 minutes per side, turning with tongs, until golden and crisp all over.

   4.Transfer to a paper towel-lined plate to drain.

   TIPSeam-side down first sets the shape and prevents unrolling.
7. 7
   serve · ~1 min

   Remove toothpicks and serve immediately.

   1.Carefully remove all toothpicks from the hot taquitos.

   2.Arrange on a platter and serve with guacamole, sour cream, and salsa.

   TIPWarn guests about any remaining picks — count them out, count them back.

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