Taquitos rancheros

Ingredientes

• 18 corn tortillas
• 2 cups shredded beef (use leftovers or make our recipe)
• 1 medium onion (sliced)
• vegetable oil
• 2 pound tomatoes (cut into chunks)
• 1 medium onion (cut into chunks)
• 2 Serrano or jalapeño peppers (seeds and veins removed)
• 2 guajillo peppers (cut into pieces)
• 2 garlic cloves (peeled)
• 1/2 tsp cumin seeds
• 1/2 tsp dried epazote (or oregano)
• 2 cups beef stock
• olive oil (as needed)
• Refried beans
• Queso fresco
• Mexican crema
• lettuce (shredded)

Preparación

1. 1

   --- Make the ranchero sauce ---

2. 2

   Heat 2-3 tablespoons of olive oil in a pan and add onions, garlic, and jalapeno chilies. Stir fry until onions are softened

3. 3

   Stir in guajillo chilies and cumin seeds. Cook for 2 minutes.

4. 4

   Add tomatoes and cook stirring constantly until tomatoes are slightly cooked.

5. 5

   Pour in the beef stock, add dried epazote and bring to a simmer. Cover the pan and cook over low heat for 10 minutes.

6. 6

   Allow the mixture to slightly cool down then transfer it to a blender. Blend until you’ll have a smooth sauce.

7. 7

   Wipe the pan where you cooked the ingredients and heat 1-2 tablespoons of olive oil. Add the sauce and bring it to a boil.

8. 8

   Cook for 2-3 minutes, adjust seasonings, and turn off the heat.

9. 9

   --- Make the filling ---

10. 10

    Heat 2 tablespoons of olive oil in a pan and stir-fry the onions until softened.

11. 11

    Mix in the shredded beef and cook for 1 minute.

12. 12

    Add ½ cup of the chili sauce, mix to combine, and cook for a couple of minutes, making sure there are no liquids left in the mixture.

13. 13

    Remove the pan from heat and allow the mixture to cool down.

14. 14

    --- Assemble & fry taquitos ---

15. 15

    Heat the corn tortillas in a griddle or comal until nicely soft and pliable.

16. 16

    Place a tortilla flat on a surface and add some shredded beef mixture to one side.

17. 17

    Roll the tortilla tightly into a tube-like shape and secure it with a toothpick. Repeat with all tortillas.

18. 18

    Heat a good amount of oil in a large frying pan.

19. 19

    Carefully add as many taquitos as loosely fit in your pan and fry on all sides until nicely golden and crispy.

20. 20

    As fried taquitos come out of the pan, place them in a cooling rack or on a plate lined with paper towels, then remove the toothpicks.

21. 21

    --- Serve ---

22. 22

    Add some ranchero sauce on a plate, then add some refried beans in the middle spreading them a little bit.

23. 23

    Place 3 or 4 taquitos over the beans and top with lettuce, more ranchero sauce, crumbled queso fresco, and cream. Serve immediately.