Short Rib and Potato Taquitos

Short Rib and Potato Taquitos

Yield: 24 servings, 2 taquitos each.

2 tsp. olive oil
8 lb. beef short ribs
as needed, salt and black pepper
2 2/3 cups diced carrot
2 2/3 cups diced onion
2 2/3 cup diced celery
1 Tbsp. ground cumin
2 quarts beef or veal stock
4 lb. large russet potatoes
2 quarts clarified butter or vegetable oil

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