Step 1

Place meat in Dutch oven. Just cover with water. Add celery and onion. Cover and bring to a boil, then reduce heat. Cook for 1 - 2 hours until internal temp of meat reaches at least 195°F, or until tender. Let meat cool in broth. Can be refrigerated for 2-3 days before continuing.

Step 2

Cook potatoes in a small saucepan in boiling, salted water until tender but not mushy. About 20 minutes. Drain and cool. Grate cold potatoes with a coarse grater.

Step 3

Heat 1 Tbsp. olive oil in a large, heavy bottom skillet. Remove Chorizo from casing. Brown Chorizo in batches (do not overcrowd pan) and break apart as it browns. After all the chorizo has browned, turn down heat and add onion and cook until onion is tender, stirring occasionally.

Step 4

Meanwhile, shred meat, traditionally beef is cut across the grain into 1 1/2" long pieces and shredded with 2 forks. This makes a large batch, so it would take forever to shred so I pulse in a food processor a few times. Don't over process.

Step 5

Add shredded meat, potatoes, tomato sauce, and salt and pepper to the pan you cooked the chorizo and onion in. Mix well.

Step 6

Soften tortillas in shallow, very hot oil for about 10 seconds on each side. Drain between paper towel.

Step 7

Place about 1-2 tablespoon of Steak and Chorizo filling in a narrow strip at one end of tortilla. Roll up tightly. Place on cooling rack, seam side down.

Step 8

Crisp taquitos 3 different ways. First, heat oil to 365°F . Carefully place taquitos seam side down in hot oil. Fry several taquitos at a time until crisp. Drain over skillet and then on paper towels.Second, bake taquitos at 350°F for 15-20 minutes until browned. Turn half way through baking time.Third, air fry taquitos seam side down, at 350°F for about 5 minutes. Turn and continue to air fry another 4-5 minutes until golden brown and crispy.

Step 9

Serve with Guacamole, Frijoles (Refried beans), and salsa of your choice. Our favorite is Peach Salsa.