Beef Taquitos
5 lb. roast
1 diced onion
4 cloves minced garlic
chilies of your choice
1 cup beef consomme
2 cups grated Mexican cheese
Onion powder ; to taste
Garlic powder, to taste
1 1/2 cups salsa
Salt and pepper; to tatse
1/4 finely chopped onions
48 corn tortillas
Brown all sides of roast in hot pan with oil. Place roast along with water, diced onion, 4 cloves minced garlic, desired chilies and beef consomme in a slow cooker and cook on low for about 10 hours or until meat is tender.
Shred the beef and mix with the desired Mexican cheeses, finely chopped onion, garlic powder, onion powder and salsa; stir to combine well. Place about 1/4 cup on the bottom third of a corn tortilla and roll up. Continue with remaining filling and tortillas. Heat 1/2 inch oil in heavy bottom pan to 350 degrees. Place the taquitos in hot oil and fry until slightly golden and crisp. Drain on paper towels.
