Irresistible Crunchy TAQUITOS DORADOS Drowned in Salsa Roja, You Won't Want to Miss This!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

queso fresco

🥗Healthier: feta cheese

💰Cheaper: ricotta cheese

Feta provides a similar texture and flavor at a lower cost.

Cut the TR tip into big chunks and add it to the pressure cooker.

Season the meat with salt and black pepper, add half an onion, garlic, half of cilantro, and three potatoes.

Pour in six cups of water, cover the pot, and pressure cook on high for 1 hour.

After 1 hour, release the steam and carefully open the pot; the meat should be tender.

Remove the meat and potatoes from the pot, reserving three cups of the broth.

In a blender, combine the three cups of broth, four New Mexico chile pods, two Chile moritas, Chile de arbol, Roma tomatoes, a piece of onion, two garlic cloves, oregano, ground cumin, chicken bouillon, tomato bouillon, and a little salt.

Blend until smooth to create the salsa.

Return the salsa to the pot, set it to the sauté setting, and bring it to a simmer.

Taste the salsa for salt and adjust if necessary, then set it aside.

Shred the cooked meat and peel the potatoes, then mash the potatoes.

Mix the shredded meat with the mashed potatoes and cheese.

Preheat the tortillas until soft to prevent breaking when rolling.

Take a portion of the meat mixture and roll it in a tortilla to form a taquito, repeating with all tortillas.

Heat oil in a pan over medium heat and place the taquitos seam side down in the hot oil.

Fry the taquitos until golden brown on one side, then flip to the other side and fry until golden.

Drain the fried taquitos on paper towels.

Soak the taquitos in the salsa, then top with lettuce, avocado, and tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary