Beef Taquitos in Tomatillo Sauce

Filling
1 pound flank steak, cooked and
shredded
6 cups water
1 small onion, quartered
2 cloves garlic, peeled
2 bay leaves
5 black peppercorns
1 teaspoon salt
Sauce
4 cups crushed tomatillos,
canned or fresh
1 medium onion
1 medium Anaheim chile

1⁄2 medium green bell pepper
2 cloves garlic
1 tostada (see page 12)
3 ounces canned jalapeño
peppers (optional)
1⁄4 cup chopped fresh cilantro
Taquitos
20 corn tortillas
1 cup oil
1⁄4 cup crema fresca, sour cream or
crème fraîche
1 medium avocado, sliced
4 ounces cotija cheese,
crumbled

1. Simmer steak, water, onion, garlic, bay leaves and peppercorns in large pot 2
hours or until meat is tender. Add salt and additional water if needed; cook 15
minutes more. Remove and discard bay leaves. Remove meat and reserve liquid.
Cool and shred meat.
2. Purée tomatillos, onion, chile, bell pepper, garlic, tostada, jalapeños and reserved
liquid in blender or food processor. Add cilantro and process briefly until smooth.
3. Heat tortillas on griddle on medium heat until pliable. Fill with thin strip of
meat lengthwise and roll tortillas tightly. Secure with wooden toothpicks.
4. Fill large skillet with 1⁄2 inch oil; heat over medium-high heat. Fry taquitos
3 to 4 minutes or until crisp and golden brown on all sides. Remove taquitos
from pan and drain on paper towels. Wipe off excess oil and remove toothpicks.
5. Serve with tomatillo sauce; top with crema fresca, avocado and cheese.