Beef Taquitos

2 lbs. beef chuck or arm roast
2 Tbsp. oil
1 pkg. onion soup mix
1 medium onion, diced
7 oz. can chopped green chiles, undrained
1 bay leaf
1/2 tsp. pepper
1 cup water
salt, to taste
24 corn tortillas

In a heavy dutch oven or skillet, heat oil on medium to medium-high heat. Brown roast in hot oil on all sides. Place roast in a crockpot along with onion soup mix, onion, green chiles, bay leaf, pepper, and water. Cover and cook for 4-6 hours on high or 6-8 hours on low, until beef is very tender. Cool beef and shred, adding any remaining juices back into beef. Add salt to taste if needed.

Between two damp paper towels, heat 3-4 corn tortillas at a time for 15-20 seconds or until soft. Spread 2-3 tablespoons of meat mixture on corn tortilla and roll up. Place seam-side down on piece of plastic wrap. (Use toothpicks if necessary.) Freeze on a baking sheet or in freezer bags.

When ready to serve, thaw taquitos slightly. Heat 2-3 inches of oil on medium-high in a stockpot or Dutch oven. Fry for 2-3 minutes per side or until golden brown and heated through. Drain on paper towels and serve with salsa, sour cream, and guacamole.