Ingredients
Equipment
Method
- Place the chuck roast in a Dutch oven and add just enough water to barely cover it.
- Add the half onion (no need to chop) and black peppercorns to the pot.
- Simmer for about 1½ hours, until the meat becomes fork-tender.
- Remove the meat and let it cool slightly before shredding with two forks.
- Heat canola oil in a frying pan to 350°F.
- Using tongs, briefly dip each corn tortilla in the hot oil just until it becomes pliable, then drain on paper towels.
- Place a modest amount of shredded beef along one edge of each tortilla, then roll it up tightly like a cigar. Secure with a toothpick if needed.
- Return the rolled taquitos to the hot oil and fry until golden and crispy on all sides.
- Drain on paper towels to remove excess oil.
- To serve, line a platter with shredded lettuce and diced tomatoes, arrange the taquitos on top, and sprinkle with cheese. Serve with salsa on the side.
Nutrition
Notes
For the best results, use fresh corn tortillas rather than flour ones, as they crisp up beautifully and provide that authentic taquito experience. The quick oil dip before filling is essential - it prevents the tortillas from cracking when rolled.
These taquitos can be made ahead and reheated in a 350°F oven for 10 minutes to restore their crispiness. Leftovers will keep in the refrigerator for up to 3 days.
For variation, try using chicken thighs, pork shoulder, or even a vegetarian filling of black beans with roasted corn and diced poblanos.