Beef Taquito's:

2 pounds of chuck roast,in chunks
EVOO
1 medium Spanish onion, quartered
5 cloves of garlic, crushed
2-4 jalapenos, diced
1 pound tomatillos, quartered
1 cup cilantro chopped
Salt , pepper, and cumin to taste
Juice of one lime
12 corn tortillas
3/4 c. of EVOO



Brown the beef , Add the onions, garlic, tomatillos, jalapenos, cumin, 1/2 cup of the chopped cilantro, four cups of water or beer , salt and pepper to taste.

Bring to a boil and then lower to a simmer and cook for two hours until meat is tender. Remove beef from the pot, shred it and then toss it with the lime juice and some salt and black pepper.

Wrap the tortillas in foil, and heat in a 350-degree oven for 10 minutes or until soft. Take each warmed tortilla and place two tablespoons of the shredded beef into it and roll tightly.

Heat the canola oil in a large iron skillet and when oil is 350 degrees (or hot but not smoking), gently place three flautas into oil, seam side down, and cook on each side until crisp, 45 seconds per side.