Ingredients

• 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
• 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
• 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

Instructions

1. 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.)
2. 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.
3. 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.
4. 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.
5. Make the Red Beans: Puree the tomatoes, onion, and garlic in a blender.
6. 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.
7. 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.
8. Remove the rice from the heat and let rest for 10 minutes. Fluff the rice with a
9. fork. Stir in the carrots and peas.
10. Reheat the oil to 365 degrees F. and fry the taquitos until crispy and hot. Serve immediately with the rice and beef.