I love these crispy rolled tacos as another way to enjoy short ribs. If you're going to take the time to braise short ribs, you might as well make a big batch that you can serve over the next few days. So yesterday’s short rib dinner can be tonight’s taquitos and maybe soft tacos or nachos later in the week.
For the taquitos: Pull the short ribs apart with gloved hands in a large bowl until very finely shredded—feel free to discard the fat and chewy bits. Work in the seasoned salt, cumin and a heavy pinch of cracked black pepper until well combined. Taste and adjust the seasoning, if necessary.
Wrap the tortillas in a clean tea towel and microwave for 30 seconds. Carefully remove and place 1 tortilla on a cutting board and spoon about 1 to 2 tablespoons of the short rib mixture into the center. Roll one end of the tortilla over the filling then pull it back tight until the filling is enclosed tightly. Then continue to roll until tight. Secure the taquito by pushing through a skewer 1 inch from each end. Repeat to create a total of 4 skewered stacks, each with 3 to 4 taquitos.
Fill a large skillet with high sides with 1 to 2 inches of oil and heat to 365 degrees F. Set a wire rack inside a rimmed baking sheet.
Fry 1 taquito stack at a time until golden and crispy all around, about 2 minutes on each side. Drain on the wire rack.
For serving: Place the taquitos on a bed of shredded lettuce. Drizzle with the avocado salsa and sour cream and garnish with red onions.
Place all the ingredients in a mini food processor. Start by pulsing 3 to 5 times until combined. Then run continually until smooth, about 15 seconds. Transfer to an airtight container and refrigerate until ready to use, up to 3 to 5 days.