Rolled Tacos are one of my favorite eats. Anytime I head to San Diego, I make sure to go to my favorite taco shop and order rolled tacos. This is the way I like to make shredded beef rolled tacos loaded with fresh toppings. Whether you call them taquitos, flautas or rolled tacos, this recipe is a good one. ­čÖé

INGREDIENTS
1 1/2 to 2 lbs Beef (Chuck Shoulder Roast)
Salt & Pepper
2 bay leaves
3 cloves of garlic
1/2 of a small onion
1/4 tsp of Mexican oregano
2 cups beef broth
15 to 20 corn tortillas
oil for frying

TOPPINGS
Guacamole
Mexican Crema (sour cream
Shredded Lettuce
Cheddar Cheese
Cotija Cheese
Salsa

TIPS
*Use a shallow fry to prevent loss of filling
*A good fry temperature is 350 to 375 degrees Fahrenheit
*An alternative to fry is to bake @ 400 degrees Fahrenheit for
15 minutes or until golden brown and toast

How to Make Taquitos
Mexican Shredded Beef for taquitos
Taco Shop Recipe
Taquitos with out toothpick
Easy Taquito Recipe
No Toothpick Method for Rolled Tacos