Description
An easy appetizer or main dish. Gluten- and dairy-free.
Ingredients
- 2 pounds Beef Of Venison Flank Steak
- 1 Tablespoon Salt
- 1 stalk Celery, Cut Into Chunks
- ½ Large Onion, Quartered
- 2 Medium Potatoes
- ½ Tablespoons Salt
- 3 Tablespoons Olive Oil Plus More For Your Frying Pan
- 1 pound Chorizo, Fresh
- 2 Medium Onions, Chopped Finely
- 3 cups Tomato Sauce. Add More If The Filling Seems A Little Dry
- Pepper To Taste
- 48 Corn Tortillas
Preparation
For the steak and chorizo filling:
Place the venison or beef into a large Dutch oven. Add salt, celery and onion. Cover with water. Cover the pot and bring to a boil. When it boils, turn down heat to medium low and cook for 1 – 2 hours until internal temperature of beef reaches about 145°F/113°C, or until tender. Venison should be cooked until about 150°F /115°C. Remove from heat. Let meat cool in the broth. I usually let the meat cool until it’s cool enough to put the pot in the refrigerator. Then I refrigerate overnight.
Put potatoes in a small saucepan. Cover with water and bring to a boil. Add salt. Boil until tender but not mushy, about 15-20 minutes. Drain and cool. Grate cold potatoes with a coarse grater.
Heat 1 tablespoon of the olive oil in a large, heavy bottom skillet. Remove chorizo from casing. Brown chorizo in batches (do not crowd pan) and break apart as it browns. Remove cooked chorizo to a plate and finish cooking the rest. After all the chorizo has browned, turn down heat and add the rest of the chorizo and the chopped onion and cook until onion is tender, stirring occasionally.
Meanwhile, shred meat. Traditionally beef is cut across the grain into 1 1/2″ long pieces and shredded with 2 forks. This makes a large batch, so it would take forever to shred so I pulse in a food processor a few times. Don’t over process.
Add about 2 tablespoons of olive oil into the the pan with the chorizo and onion and heat over medium heat. Add shredded meat, grated potatoes, tomato sauce and salt and pepper to taste. Stir constantly for about 3 minutes, just until heated through.
To assemble the taquitos:
Wrap about 6 tortillas in a damp paper towel and place on a microwave safe plate. Cover plate with plastic wrap and microwave for about 30 seconds until softened. Place about 1 tablespoon of steak and chorizo filling in a narrow strip at one end of tortilla. Roll up tightly. Place on a cooling rack, seam side down. Finish assembling the rest.
Pour oil into a small skillet about 1/2″ deep. Heat oil to 365°F / 185°C. Carefully place a few taquitos into the skillet, seam side down. Fry several taquitos at a time until crisp on all sides. Use tongs to remove them from the hot oil and place on paper towels. Repeat frying the rest.
Taquitos can be frozen for several months before frying. Thaw thoroughly then fry as you normally would. Filling can also be frozen for several months. Thaw filling and then fill as you normally and then fry.
Serve with guacamole, frijoles (refried beans) and salsa of your choice. Our favorite is peach salsa.
Notes:
1. Don’t stress about measurements in this recipe. This recipe is very forgiving!
2. Recipe adapted from Mexican Cookery by Barbara Hansen HP Books copyright 1980.
