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1
In a large pot, fill with water and place the meat inside .
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2
add crushed garlic cloves and hadful of salt, cover, Let cook oer high heat until the meat is tender and can easily be taken a part.
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3
(about 1-1 1/2 hrs).
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4
Make salsa.
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5
Burn the chiles over open flame on stove top.
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6
Once the fire catches on the chile, quickly blow out and put in blender.
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7
Add garlic clove, 2 cans of tomato sauce, 1 can of water, and 4 shakes of salt (may need more, but you can go adding ).
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8
Blend for 1 minute.
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9
Taste.
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10
If too spicy add 1 more can tomato nd 1/2 cup water, salt and blend again.
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11
Set aside.
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12
Prep your toppings: Chop your lettuce and the avocado into slices.
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13
And place these and the queso fresco on the same large plate.
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14
Put the open sour cream tub nearby the salsa and Shred mozarella cheese into another bowl.
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15
Open one more csn of tomato sauce.
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16
Once the meat is ready.
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17
Taste it to see if it needs more salt.
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18
Then Shred it all into a bowl and add a lkttle bit of its juice over it.
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19
Partially cool the tortillas on a skillet so they are warm enough to fold so they dont tear.
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20
Add shredded meat to each tortillas and fold tight into taquitos.stack them up as many and as high as you want.
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21
In a deep pan add oil half way deep in the pan, heat on high.
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22
Then go ahead and add as many tacos as you can fit and fry un them u til they are golden anf crispy.
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23
Go placing them in a strainer with paper towles to absorb excess oil.
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24
While still hot, placeon a plate, add shredded mozarella cheese, shredded lettuce, salsa, tomato sauce, more shredded cheese, avocado slices, dash pepper and salt, and add sour cream on top.
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25
Omg your done.
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26
Now eat!
