These Drowned Taquitos are filled with a blend of roast beef, potatoes, and beans then rolled into a tight cigar and submerged in a savory tomato broth.
Drowned Taquitos are made with beef chuck roast simmered in a savory vegetable broth until it is fork tender. As it simmers the broth develops into a deep savory red broth.
Don’t forget the cheese! The cheese will melt into the broth, suspended between liquid and solid, in the end you will be left with a delirious spice-infused goop.
Chuck Roast is cut from the shoulder and neck region and is a tougher cut of meat. Therefore, it is best cooked at a long, slow heat. The plus side, it is a slightly fattier cut and has a deeper richer taste. When done right it will be tender, delicious, and falling off the bone.
The filling is made by tossing everything in a pot and working away for hours bringing all the flavors together. Remove the beef and potatoes and mash with some refried beans. I won’t lie, it will look like mush, but stay with me the taste will make up for it.
After removing the beef and potato strain the broth into a saucepan. Using a food processor puree the remaining veggies and add back to the broth. The pureed vegetables help to thicken the broth into a into a savory rich sauce.
Serve the taquitos on a bed of lettuce, drizzle with crema with the sauce on the side. Better yet, for a real experience serve them drowned. Spoon a ladle of sauce into a bowl. Add 2 taquitos. Top with some shredded lettuce, pickled onion, crumbled Cotija cheese, and crema (if desired).
If you like this recipe you might like:
- 3 pounds chuck roast, large chunks
- 1 white onion, halved
- 1 bay leaf
- 10 garlic cloves, whole
- 2 quarts water
- 2 cans (14.5 oz) diced tomatoes
- 2 dried red chilies, split and seeds removed
- 1 tablespoon salt
- 1 teaspoon whole black peppercorn
- 2 carrots, large chunks
- 3 Yukon gold potatoes, quartered
- 1 can (15.4 oz) refried beans
- 1 package flour tortillas, small
- Oil for frying
- Shredded lettuce
- Crumbled fresco Cotija cheese
- Crema, if desired
Place the roast, onion, bay leaf, garlic, water, tomatoes, chilies, salt, peppercorn, and carrots in a large stock pan and bring to a rolling boil. Cover with a tight lid and lower heat to medium. Let simmer 1½ hours.
Add the potatoes, cover, and cook another 1½ hours.
Remove the meat and potatoes and set aside to cool slightly.
Strain the broth into a saucepan. Puree the veggies that are left in the strainer in a food processor and add back to the saucepan. Bring back to a low boil over a medium-high heat and cook down allowing the flavors to intensify and the broth to thicken.
Meanwhile, mash the potatoes with the refried beans. Shred the beef and stir into the bean mixture.
Using tongs, dip the tortillas in the sauce to prevent breakage.
Scoop 2 tablespoons beef mixture onto the left side of the tortilla. Roll into a tight roll and secure with a toothpick. Repeat for all the tortillas until done.
Heat 1-inch of oil in a heavy skillet to 350°F. Working in batches carefully add a few taquitos to the hot oil and fry about 1 – 2 minutes, or until golden brown. Drain on paper towels.