style Taquitos NM
These are very good.
I sear and cook a roast
I put onions on top
Lots of garlic salt and black pepper and red chili powder
Add some water when cooking
When done pour liquid off and save
I pour off the grease of the liquid
After it is done I put it though my meat grinder [add liquid back as or if needed]
Now is the time to add more garlic salt, red chili powder, black pepper
Season to taste [hot].
Ahead of time [as they will be hot to handle]
Take corn tortillas and fry them a few seconds in oil till soft
Fry to long or not enough you can not roll them. [Practice]
I drain them on a little bent cake cooling wire in a pie pan.
Take your meat about 1 Tbs roll into a log place 1 “inside a tortilla”
[I use a sausage making tool to make logs]
And roll up tight, use a toothpick to secure.
Then I deep fry them till the tortillas are hard.
You can freeze the meat to make more, later. I make a large batch when I make them and freeze them ahead. I defrost in the micro then put them in a toaster oven to harden the tortillas again.
I dip them in this salsa:
Tomato salsa NM style
One gallon tomato sauce
4 large onions diced
1 cup hot green chili chopped
6 jalapeno diced [may add powered instead]
Garlic salt to taste
Heat in a large pan –simmer about 15 mins
Pour into containers and freeze
Use as needed- I defrost in the micro.
You can quarter for smaller batch, but why cook again?