The first time I tasted homemade taquitos, I was hooked. It takes a bit of prep time, but everyone will enjoy your effort. Serve alongside homemade salsa, guacamole and Spanish rice. Makes 24 taquitos.
1 ½ cup leftover beef brisket, or chuck roast, shredded
1 can black beans
1 Tbs. Dried cumin
¼ cup salsa
1 small can green mild chilies
1 cup grated cheddar cheese
½ cup chopped onion
24 corn tortillas
2 cups peanut or canola oil
Combine meat, beans, cumin, salsa, chilies, cheese, and onion in food processor until it has the consistency of peanut butter, about one minute. Heat oil in deep frying pan to medium high heat. One by one, drop corn tortillas into oil and remove quickly. (This makes them easier to handle and roll.) Stack on paper towel-laden plate. When cool, press the tortillas down, squeezing extra oil back into frying pan, remembering to turn off the heat.
Spread a heaping tablespoon of bean mixture over the middle half of corn tortilla. Roll up and place seam side down on cookie sheet until all taquitos are rolled. Heat oil to medium high again. Place eight rolled tortillas, seam side down in hot oil. With tongs, turn taquitos over after 2-3 minutes, making sure they have browned. When both sides are finished, place on cookie sheet in a warm oven (325 degrees) and cook next two batches.
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