BEEF TAQUITOS

By Jaxson

Ingredients

• 2 (12OZ) CANS ROAST BEEF WITH GRAVY, OR ABOUT 3 CUPS SHREDDED COOKED POT ROAST
• WATER OR BEEF BROTH
• 1 TBSP KOSHER SALT
• 1 TSP GARLIC POWDER
• 1/2 TSP PAPRIKA
• 1 CUP PREPARED TOMATO SALSA
• 24 (6IN) CORN TORTILLAS
• VEGETABLE OIL FRY FRYING
• 8 OZ SHREDDED MEXICAN MIXED CHEESE
• 1 CUP SHREDDED ICEBERG LETTUCE
• 24 TOOTHPICKS

Preparation

Step 1

PUT BEEF INTO A SAUCEPAN WITH JUST ENOUGH WATER OR BROTH TO COVER. HEAT UNTIL THE LIQUID BOILS. REMOVE THE BEEF FROM THE LIQUID, RESERVING THE BROTH. SHRED THE MEAT, IF NECESSARY, AND SEASON WITH SALT, GARLIC POWDER, AND PAPRIKA.

ADD ABOUT 1/4 CUP OF THE SALSA TO 1 CUP OF THE RESERVED BEEF LIQUID AND MIX INTO THE SHREDDED MEAT TO ADD MOISTURE AND FLAVOR.

TO MAKE THE TAQUITOS: WRAP 3-4 OF THE TORTILLAS AT A TIME IN A TEA TOWEL AND HEAT THEM IN THE MICROWAVE UNTIL SOFT AND PLIABLE, ABOUT 20 SECONDS. TAKE CARE NOT TO OVERHEAT THE TORTILLAS OR THEY'LL GET TOUGH. REPEAT WITH THE REMAINING TORTILLAS.

MOUND ABOUT 2 TBSP OF THE MEAT ACROSS THE CENTER OF A TORTILLA, LEAVING A BORDER ABOUT 3/4 INCH FROM THE OUTSIDE EDGES OF THE TORTILLA. FOLD THE EDGE OF THE TORTILLA CLOSEST TO YOU OVER THE FILLING, TUCK IT TIGHTLY OVER THE FILLING, AND THEN ROLL THE TORTILLA AWAY FROM YOU TO FORM A TIGHT ROLL. SECURE THE TAQUITO WITH A TOOTHPICK. REPEAT WITH REMAINING TORTILLAS AND FILLINGS.

TO FRY THE TAQUITOS: HEAT A COUPLE INCHES OF OIL IN A DEEP HEAVY BOTTOMED POT UNTIL A DEEP FRY THERMOMETER READS 350. LINE A PLATE WITH PAPER TOWELS. FRY 3-4 TAQUITOS AT A TIME UNTIL CRISP TENDER ABOUT THE TEXTURE OF A REGULAR POTATO CHIP. DRAIN ON PAPER TOWELS AND REMOVE THE TOOTHPICKS.

SERVE THE TAQUITOS WARM WITH SALSA, CHEESE, AND LETTUCE ON TOP.