Beef:
2 pounds flank steak, cut into 2-inch strips
8 cups beef stock
1/2 yellow onion, chopped
1/4 bunch cilantro leaves, chopped
2 cloves garlic, smashed
1 bay leaf
Kosher salt and freshly ground pepper
Taquitos:
2 tablespoons vegetable oil
5 plum tomatoes, cored and diced
1 yellow onion, diced
1/4 bunch cilantro leaves, chopped
1 chipotle en adobo, chopped
Kosher salt and freshly ground pepper
Vegetable oil, for frying
16 corn tortillas
Flour and water, as needed
Red Rice:
6 plum tomatoes, roasted
1/2 yellow onion, diced
2 cloves garlic, chopped
1/3 cup vegetable oil
2 cups white rice
Kosher salt and freshly ground black pepper
4 cups chicken stock
1/2 cup diced carrot
1/2 cup fresh green peas
Make the Beef: In a large pot, combine the steak, stock, onion, cilantro, garlic, and bay. Season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer until very tender, about 2 hours. Remove bay leaf. Let cool and shred the beef. (Strain the stock and reserve for another use.)
Meanwhile, make the Taquitos: Heat the oil in a large skillet over medium-high heat. Add the tomato, onion, cilantro, and chipotle and cook, stirring, until soft. Season with salt and pepper, to taste. Let cool and mix with the shredded beef.
In a large saucepan, pour the oil to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reads 365 degrees F. Working in batches, fry the tortillas until just limp (not crisp!), about 2 to 3 seconds.
Mix a little flour and water together in a small bowl to make a paste. Fill each tortilla with about 1 1/2 ounces of the beef filling and roll to form a tube. Seal each taquito with the paste. Refrigerate the taquitos until ready to serve.
Make the Red Beans: Puree the tomatoes, onion, and garlic in a blender.
Put the rice in a strainer in the sink and rinse, letting the water run over it for at least 5 minutes. Drain the rice and shake to remove any excess moisture.
Heat the oil in a large saucepan with a tight-fitting lid, over medium heat. Add the rice and cook, stirring, until golden brown, about 8 minutes. Add the tomato puree and stir to combine. Season with salt and pepper, to taste. Add the stock and bring to a boil. Lower the heat and cook, covered, for 25 minutes.
Remove the rice from the heat and let rest for 10 minutes. Fluff the rice with a
fork. Stir in the carrots and peas.
Reheat the oil to 365 degrees F. and fry the taquitos until crispy and hot. Serve immediately with the rice and beef.
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