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1
Salt and pepper all sides of the roast.
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2
Brown roast on all sides in a hot pan with a few tablespoons of oil.
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3
Dissolve onion soup mix in 1 c hot water.
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4
Pour over the roast.
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5
Roast the meat about 3 1/2 hours at 325F, until tender.
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6
Cool roast.
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7
Finely chop beef.
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8
In a (very large) bowl, mix beef, beans, corn, cheese, salsa, and onions.
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9
In a wide, shallow, pan, heat oil to medium-low heat.
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10
One at a time and using tongs, dip the tortillas into the hot oil for 2 to 4 seconds, just until they begin to bubble.
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11
Place the hot tortilla aside.
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12
(I usually do four at a time and place them on a cutting board with a little rim that catches any oozing oil.
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13
).
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14
Place about 1/4 to 1/3 c filling mix in the tortilla and snugly wrap it up like a little burrito.
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15
(Depending on the brand/size of tortillas, you might want a bit more or less filling.
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16
A little less filling and you have a skinnier more appetizer shaped taquito or, stuff in as much as you can and you have a more hearty taquito.
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17
Using 1/4 c, you'll get about 80 taquitos.
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18
).
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19
Place taquitos in a freezer container, seam side down so they don't unroll.
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20
They don't stick to one another badly since they are coated in oil, but I do like to put a layer of wax paper between layers if I am stacking them in a deep container.
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21
Freeze.
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22
To serve, bake the taquitos on a cookie sheet at 400F about 20 to 25 minutes, until hot.
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23
(Baking time will vary with the size of the taquitos.
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24
If they are not frozen, reduce baking time.)
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25
Serve with sour cream, salsa, chopped tomatoes, chopped lettuce, and/or guacamole or just eat them plain.
