Beef Taquitos

Directions

1. 1
   In a large soup stock pan combine the first 4 ingredients and fill with enough water to cover the meat.
2. 2
   Bring to a boil; skim off as much foam as you can. Reduce heat; cover and simmer about 2 hours or until the meat is very tender. Take off the heat and let sit, covered, about another hour.
3. 3
   With a slotted spoon take out the meat and place onto a large platter; using two forks shred it all. Sprinkle with salt, pepper and onion powder to taste, add a few drops of the broth, store in an airtight container and refrigerate.
4. 4
   Save the broth for other uses. (We always make a vegetable, barley soup to go with our Tacquitos).
5. 5
   Place 5 tortillas that have been generously sprayed with cooking spray onto half of the dishtowel. Fold the other half over the top and microwave (high power) for 1 minute.
6. 6
   Let the tortillas cool a few seconds, but not too much or they will crack when rolling; just until they are easy to handle.
7. 7
   Put 1-1/2 tablespoon shredded meat on each tortilla. Roll up very tightly, securing with 2 tooth picks, let them sit while repeating with the next 5 tortillas - and up until you have as many as needed.
8. 8
   Note: at this point the Taquitos can be refrigerated up to overnight in an airtight container. Otherwise fry.
9. 9
   Fry in deep hot fat (350°) for 1-2 minutes; fry 3-4 at a time, don't over crowd. Transfer to a platter lined with a paper towel; sprinkle the hot Taquitos with salt.
10. 10
    Continue frying, placing a paper towel between each layer.
11. 11
    Serve with green chile sauce, my favorite; or fresh salsa and sour cream.