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1
["In a large soup stock pan combine the first 4 ingredients and fill with enough water to cover the meat.", "Bring to a boil; skim off as much foam as you can.
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2
Reduce heat; cover and simmer about 2 hours or until the meat is very tender. Take off the heat and let sit, covered, about another hour.", "With a slotted spoon take out the meat and place onto a large platter; using two forks shred it all.
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3
Sprinkle with salt, pepper and onion powder to taste, add a few drops of the broth, store in an airtight container and refrigerate.", "Save the broth for other uses. (We always make a vegetable, barley soup to go with our Tacquitos).", "Place 5 tortillas that have been generously sprayed with cooking spray onto half of the dishtowel. Fold the other half over the top and microwave (high power) for 1 minute.", "Let the tortillas cool a few seconds, but not too much or they will crack when rolling; just until they are easy to handle.", "Put 1-1/2 tablespoon shredded meat on each tortilla.
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4
Roll up very tightly, securing with 2 tooth picks, let them sit while repeating with the next 5 tortillas - and up until you have as many as needed.", "Note: at this point the Taquitos can be refrigerated up to overnight in an airtight container. Otherwise fry.", "Fry in deep hot fat (350u00b0) for 1-2 minutes; fry 3-4 at a time, don't over crowd.
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5
Transfer to a platter lined with a paper towel; sprinkle the hot Taquitos with salt.", "Continue frying, placing a paper towel between each layer.", "Serve with green chile sauce, my favorite; or fresh salsa and sour cream."]
