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1
Make the Beef: In a large pot, combine the steak, stock, onion, cilantro, garlic, and bay.
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2
Season with salt and pepper, to taste.
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3
Bring to a boil, lower the heat, and simmer until very tender, about 2 hours.
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4
Remove bay leaf.
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5
Let cool and shred the beef.
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6
(Strain the stock and reserve for another use.)
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7
Meanwhile, make the Taquitos: Heat the oil in a large skillet over medium-high heat.
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8
Add the tomato, onion, cilantro, and chipotle and cook, stirring, until soft.
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9
Season with salt and pepper, to taste.
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10
Let cool and mix with the shredded beef.
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11
In a large saucepan, pour the oil to a depth of 2 inches.
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12
Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reads 365 degrees F. Working in batches, fry the tortillas until just limp (not crisp!
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13
), about 2 to 3 seconds.
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14
Mix a little flour and water together in a small bowl to make a paste.
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15
Fill each tortilla with about 1 1/2 ounces of the beef filling and roll to form a tube.
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16
Seal each taquito with the paste.
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17
Refrigerate the taquitos until ready to serve.
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18
Make the Red Beans: Puree the tomatoes, onion, and garlic in a blender.
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19
Put the rice in a strainer in the sink and rinse, letting the water run over it for at least 5 minutes.
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20
Drain the rice and shake to remove any excess moisture.
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21
Heat the oil in a large saucepan with a tight-fitting lid, over medium heat.
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22
Add the rice and cook, stirring, until golden brown, about 8 minutes.
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23
Add the tomato puree and stir to combine.
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24
Season with salt and pepper, to taste.
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25
Add the stock and bring to a boil.
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26
Lower the heat and cook, covered, for 25 minutes.
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27
Remove the rice from the heat and let rest for 10 minutes.
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28
Fluff the rice with a
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29
fork.
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30
Stir in the carrots and peas.
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31
Reheat the oil to 365 degrees F. and fry the taquitos until crispy and hot.
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32
Serve immediately with the rice and beef.
