-
1
For the steak and chorizo filling: Place the venison or beef into a large Dutch oven.
-
2
Add salt, celery and onion.
-
3
Cover with water.
-
4
Cover the pot and bring to a boil.
-
5
When it boils, turn down heat to medium low and cook for 1 2 hours until internal temperature of beef reaches about 145 degrees F/113 degrees C, or until tender.
-
6
Venison should be cooked until about 150 degrees F /115 degrees C. Remove from heat.
-
7
Let meat cool in the broth.
-
8
I usually let the meat cool until its cool enough to put the pot in the refrigerator.
-
9
Then I refrigerate overnight.
-
10
Put potatoes in a small saucepan.
-
11
Cover with water and bring to a boil.
-
12
Add salt.
-
13
Boil until tender but not mushy, about 15-20 minutes.
-
14
Drain and cool.
-
15
Grate cold potatoes with a coarse grater.
-
16
Heat 1 tablespoon of the olive oil in a large, heavy bottom skillet.
-
17
Remove chorizo from casing.
-
18
Brown chorizo in batches (do not crowd pan) and break apart as it browns.
-
19
Remove cooked chorizo to a plate and finish cooking the rest.
-
20
After all the chorizo has browned, turn down heat and add the rest of the chorizo and the chopped onion and cook until onion is tender, stirring occasionally.
-
21
Meanwhile, shred meat.
-
22
Traditionally beef is cut across the grain into 1 1/2 long pieces and shredded with 2 forks.
-
23
This makes a large batch, so it would take forever to shred so I pulse in a food processor a few times.
-
24
Dont over process.
-
25
Add about 2 tablespoons of olive oil into the the pan with the chorizo and onion and heat over medium heat.
-
26
Add shredded meat, grated potatoes, tomato sauce and salt and pepper to taste.
-
27
Stir constantly for about 3 minutes, just until heated through.
-
28
To assemble the taquitos: Wrap about 6 tortillas in a damp paper towel and place on a microwave safe plate.
-
29
Cover plate with plastic wrap and microwave for about 30 seconds until softened.
-
30
Place about 1 tablespoon of steak and chorizo filling in a narrow strip at one end of tortilla.
-
31
Roll up tightly.
-
32
Place on a cooling rack, seam side down.
-
33
Finish assembling the rest.
-
34
Pour oil into a small skillet about 1/2 deep.
-
35
Heat oil to 365 degrees F / 185 degrees C. Carefully place a few taquitos into the skillet, seam side down.
-
36
Fry several taquitos at a time until crisp on all sides.
-
37
Use tongs to remove them from the hot oil and place on paper towels.
-
38
Repeat frying the rest.
-
39
Taquitos can be frozen for several months before frying.
-
40
Thaw thoroughly then fry as you normally would.
-
41
Filling can also be frozen for several months.
-
42
Thaw filling and then fill as you normally and then fry.
-
43
Serve with guacamole, frijoles (refried beans) and salsa of your choice.
-
44
Our favorite is peach salsa.
-
45
Notes: 1.
-
46
Dont stress about measurements in this recipe.
-
47
This recipe is very forgiving!
-
48
2.
-
49
Recipe adapted from Mexican Cookery by Barbara Hansen HP Books copyright 1980.
