Step 1

Cook the beef : Cut the meat into large pieces. Generously season all sides with salt and ground black pepper.

Step 2

Instant pot: Set the instant pot on HIGH SAUTE mode for 20 MINUTES.  You can add more time, if you run out. Press START. Once hot, pour in the oil. Brown the meat and avoid over crowding the pot, be patient and do it in batches. Press CANCEL. Pour int the water into the pot with all of the meat inside. Add the garlic, onion, bay leaves and cilantro. COVER, secure the lid and cook on HIGH PRESSURE for 45 MINUTES, with a 10 MINUTE  NATURAL PRESSURE RELEASE. After the natural pressure release is done, QUICK RELEASE the remaining pressure. Press CANCEL and remove the lid.

Step 3

Transfer the meat into a heat proof bowl and strain the broth into a separate one. Cool the broth completely and store in the fridge to be used for future recipes. Using two forks, shred the meat apart. Set aside momentarily.

Step 4

Chipotle salsa: Preheat the oven to 425ºF. Place the tomatoes, onion and garlic on a sheet pan lined with parchment paper. Drizzle the oil over them and roast in the oven for 30-45 minutes or until cooked though. Once ready, let them cool down. Peel the garlic and add all the roasted ingredients into a blender. Including, the chipotles and adobo sauce. Process until completely smooth and transfer into a bowl. Stir in the salt and set aside until needed.

Step 5

Finish the filling: Place a large pan over medium-low heat. Sauté the onion in the oil until slightly softened. Add the garlic, guajillo, ancho, and cumin. Toast for one minute. Add the tomato and cook until soft and the juices release. Mix in the shredded meat and cook for 2-3 minutes. Stir in the salt and turn off the heat. The filling should be moist but not soaked in liquid. Let it cool down.

Step 6

Roll the taquitos: Heat the tortillas over medium heat just until pliable. Keep covered in a towel or tortilla warmer. Take each tortilla, add the beef filling, cheese and roll. Secure with a toothpick, making sure the flap stays in the center. You can fit two tacos per toothpick; so make another one, and insert it. Both flaps in the center will secure them in place. Continue rolling until all taquitos are done.

Step 7

Frying : Heat 1/2’’-3/4’’ of oil to 350ºF, which is the ideal frying temperature. Fry the tacos until crispy and golden brown on both sides. Some of the cheese may escape but skim it off if needed. Transfer the taquitos onto a rack or standing over paper towels to drain the oil. Don't over crowd the pot with tacos, fry them in batches.

Step 8

To serve: Be sure to remove the toothpicks. Place the now loose tacos on a plate. Drizzle with crema. Top with the cabbage, pico de gallo, pickled red onions, cheese and the chipotle salsa we made. ENJOY!