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Drowned Taquitos

Cedar Oak Farms
Taquitos filled with a blend of roast beef, golden potatoes, and beans then rolled into a tight cigar and submerged in savory tomato broth.
Prep Time 10 mins
Cook Time, mainly unattended 3 hrs
Course Main Course
Cuisine Mexican
Servings 12 Taquitos
Calories 392 kcal


  • 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.
Keyword Beef