How To Make Shredded Beef Taquitos | Salsa De Arbol

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar creaminess with fewer calories.

shredded beef

🥗Healthier: shredded chicken

💰Cheaper: ground beef

Ground beef is often more affordable and can be seasoned similarly.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Flour tortillas are usually less expensive than corn.

Using a pressure cooker, add 2 pounds of chuck tender roast, 2 pounds of beef shank, and 1 pound of country style ribs.

Add 1 onion, 2 roma tomatoes, 1 head of garlic, 1/2 cinnamon stick, 2 tablespoons of apple cider vinegar, beef bouillon, salt, and 4 bay leaves.

Add enough water or beef broth to cover the meat.

Set the pressure cooker to sealing and cook on the meat setting on high heat for 1 hour.

Once the meat is done, allow it to sit and prepare the salsa by boiling 4 roma tomatoes and 25 chile de arbol.

Transfer the boiled tomatoes and chiles to a blender, including the water, and add 2 garlic cloves and salt.

Blend until smooth and set aside.

In the same pot, set to medium-low heat, add a little oil and heat it up.

Add half of a chopped onion and half of a bunch of finely chopped cilantro, and sauté for 3 minutes.

Add the salsa to the sautéed onion and cilantro, along with a quarter teaspoon of oregano, and allow it to simmer.

After 20 minutes, release any remaining steam from the pressure cooker and open it to remove the meat.

Let the meat cool down for shredding, and to the broth, add 7 new mexico chili pods and 2 chili de ancho to soak for 10 minutes.

Transfer the soaked chiles to the blender, adding 1.5 cups of broth and 2 garlic cloves, and blend until smooth.

Shred the cooled meat, removing excess fat if desired, and mix it with the sauce in a medium frying pan set to medium heat.

Bring the sauce to a simmer, ensuring the meat is coated, and then set aside.

Heat oil in a frying pan over medium heat, enough to cover the bottom.

Microwave the tortillas for 1 minute and separate them to prevent sticking.

Place a spoonful of meat on each tortilla and roll them up tightly.

Fry the taquitos in hot oil until golden brown on both sides, flipping as necessary.

Remove the taquitos from the oil and drain excess oil.

Serve the taquitos topped with salsa, lettuce, crema, queso fresco, and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens