Taquitos filled with a blend of roast beef, golden potatoes, and beans then rolled into a tight cigar and submerged in savory tomato broth.
Beef chuck roast is simmered in a savory vegetable broth until it is fork tender leaving behind a deep red savory sauce. Flour tortillas are dipped in the crimson sauce, rolled around the shredded beef mixture and pressed into tight cigar shaped tubes and deep fried to golden perfection.
Garnished with shredded lettuce and fresco Cotija that melts into the broth, hanging, suspended between liquid and solid. What you have in the end is a delirious spice-infused goop that you can eat with your spoon even when the taquitos are gone.
Chuck Roastis cut from the shoulder and neck region and is a tougher cut of meat. Therefore, it is best cooked at a long, slow heat. The plus side, it is a slightly fattier cut and has a deeper richer taste. When done right you will be quite pleased with how tender and delicious this roast it. It will fall off the bone and shredded up nicely.
To make the filling you simmer all the ingredients in a large pot bringing all the flavors together. Remove the beef and potatoes and mash with some refried beans. I won’t lie, it will look like mush, but stay with me the taste will make up for it.
By the way, the broth is done. After removing the beef and potato puree the remaining veggies into a savory rich broth. Done!
You can serve the taquitos on a bed of lettuce, drizzle with crema with the sauce served on the side. For a real experience, serve them drowned. Spoon a ladle of sauce into a bowl. Add 2 taquitos. Top with some shredded lettuce, pickled onion, crumbled Cotija cheese, and crema.
- 3 pounds chuck roast large chunks
- 1 white onion halved
- 1 bay leaf
- 10 garlic cloves whole
- 2 quarts water
- 2 cans 14.5 oz diced tomatoes
- 2 dried red chilies split and seeds removed
- 1 tablespoon salt
- 1 teaspoon whole black peppercorn
- 2 carrots large chunks
- 3 Yukon gold potatoes quartered
- 1 can 15.4 oz refried beans
- 1 package flour tortillas small
- Oil for frying
- Shredded lettuce
- Crumbled fresco Cotija cheese
- Crema if desired
- Place the roast, onion, bay leaf, garlic, water, tomatoes, chilies, salt, peppercorn, and carrots in a large stock pan and bring to a rolling boil. Cover with a tight lid and lower heat to medium. Let simmer 1½ hours.
- Add the potatoes, cover, and cook another 1½ hours.
- Remove the meat and potatoes and set aside to cool slightly.
- Strain the broth into a saucepan. Puree the veggies that are left in the strainer in a food processor and add back to the saucepan. Bring back to a low boil over a medium-high heat and cook down allowing the flavors to intensify and the broth to thicken.
- Meanwhile, mash the potatoes with the refried beans. Shred the beef and stir into the bean mixture.
- Using tongs, dip the tortillas in the sauce to prevent breakage.
- Scoop 2 tablespoons beef mixture onto the left side of the tortilla. Roll into a tight roll and secure with a toothpick. Repeat for all the tortillas until done.
- Heat 1-inch of oil in a heavy skillet to 350°F. Working in batches carefully add a few taquitos to the hot oil and fry about 1 – 2 minutes, or until golden brown. Drain on paper towels.