BBQ Roberto’s Beef Taquitos
2 lbs of Smoked Brisket
One box of Beef Broth
10 Ounces of Salsa
1 teaspoon of Smoked Paprika
1 teaspoon of Salt
1 teaspoon of Garlic (chopped or powder)
1 dozen Corn Tortillas
Shred the Brisket after smoking and cooling. Add to one cup of the broth in pot and combine with salt, garlic, and paprika.
Heat on low and blend in one third of the salsa.
Microwave the shells with a damp cloth over them for one half minute. Spreading them on a plate so they are not all in one stack is the best.
Making the taquitos is a trick, but you’ll get the hang of it. About 3 ounces of filling will get you there.
Baste the taquitos with olive oil and grill on medium heat until desired texture is achieved.
Top with lettuce, cheese and salsa.