Taquitos with Beef

Miniature soft corn tortillas molded around a tasty filling and served warm. Unless you have access to miniature fresh corn tortillas, you will need a tortilla press.

ingredients

1 1/4 pounds rump steak, diced into 1/2-inch pieces
2 garlic cloves, peeled and left whole
3 cups beef stock
1 cup mesa harina
pinch of salt
1/2 cup warm water
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
2 tablespoons tomato paste
1/2 teaspoon sugar
salt and ground black pepper
shredded lettuce and onion relish, to serve

directions

1
Put the beef and whole garlic cloves in a large saucepan and cover with the beef stock. Bring to a boil, lower the heat and simmer for 10-15 minutes, until the meat is tender. Using a slotted spoon, transfer the meat to a clean pan and set it aside. Reserve the stock.
2
Add the oregano, cumin, tomato paste and sugar to the pan containing the reserved beef cubes, with a couple of tablespoons of the reserved beef stock, or just enough to keep the mixture moist. Cook gently for a few minutes to combine the flavor.
3
Place a little of the lettuce on a warm tortilla. Top with a little of the filling and a little onion relish, fold in half and serve while still warm. Fill more tortillas in the same way.