Best Beef and Chicken Taquito’s Recipe

Beef and Chicken Taquito’s Recipe

Beef:
2 pounds flank steak, cut into 2-inch strips
8 cups beef stock
1/2 yellow onion, chopped
1/4 bunch cilantro leaves, chopped
2 cloves garlic, smashed
1 bay leaf
Kosher salt and freshly ground pepper

Or Chicken:
Whole rotisserie chicken – shredded
Can green chili salsa
2 garlic cloves minced
Lime juice

Note: The sauce listed below if for the beef ones all that is needed for the chicken is listed here. Just mix then ready to go

Presentation:
Iceberg lettuce to shred for a bed to place taquitos
Cojita Cheese
Sprigs of cilantro

Taquitos:
Vegetable oil, for frying16 corn tortillas
Flour and water, as needed

Directions

Make the Beef: In a large pot, combine the steak, stock, onion, cilantro, garlic, and bay. Season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer until very tender, about 2 hours. Remove bay leaf. Let cool and shred the beef. (Strain the stock and reserve for another use.)

In a large saucepan, pour the oil to a depth of 2 inches. Heat the oil over medium heat until hot and bubbly. Working in batches, fry the tortillas until just limp (not crisp!), about 2 to 3 seconds.

Mix a ¼ cup of flour and three tablespoons of water together in a small bowl to make a paste. Fill each tortilla with about 1 1/2 ounces of the beef or chicken filling and roll to form a tube. Seal each taquito with the paste. Refrigerate the taquitos until ready to serve.


Reheat the oil to 365 degrees F. and fry the taquitos until crispy and hot. Arrange shredded lettuce on a

plate, arrange taquitos on lettuce, grate queso or cotija cheese on top of taquitos. Serve with homemade guacamole and Mexican crème or crème fraiche