Crunchy Tacos Ahogados with Avocado Crema

In a large casserole or soup pot, add the meat, onion, garlic cloves, bay leaves, peppercorns, and salt. Fill with water until covered by at least an inch. Bring to a boil over high heat, then reduce heat to medium-low. Skim off any foam that may have formed on top. Cover and simmer for 1 1/2 to 2 hours, until meat is completely cooked and falling apart.

Transfer the meat to a large bowl and strain the broth and reserve for other uses. Discard the onion, garlic, bay leaf, and peppercorns. Once the meat has cooled, place on a cutting board and finely chop. Season with salt and black pepper to taste.

To make the tomato salsa: Once the meat is cooked, place the tomatoes, onion, marjoram, oregano, salt, pepper, and one of the jalapeños into the jar of a blender and puree until completely smooth. Taste and add the second jalapeño, if desired.

In a medium saucepan, heat the oil on medium high. Once very hot, but not smoking, pour in the tomato puree. Cover partially with a lid and cook for 10 minutes, until the sauce thickens and seasons. Taste and adjust salt as needed.

To make the avocado crema: Combine the avocado, crema, garlic, lime juice, and salt in a blender or food processor and puree until smooth. Transfer to a bowl, cover, and refrigerate until ready to use.

To make the taquitos: Heat a comal or a dry skillet over medium heat. Once hot, heat the tortillas for about 30 to 40 seconds per side – this will prevent them from breaking when rolling them into taquitos.

Place 1-2 tablespoons of shredded beef on one side of each tortilla and roll them up tightly, inserting a wooden toothpick through the seam to hold them together. You can insert a toothpick through 2-3 taquitos at a time, so they will fry evenly and hold their shape.

Pour approximately an inch of oil into a heavy pan or large casserole. Heat over medium heat for at least 5 minutes before frying the taquitos. Once the oil is hot, gently drop in the taquitos in batches, being careful not to overcrowd the pan. Fry them until they have crisped and turned golden, about 2-3 minutes on one side, then flip and repeat on the other side for another 2-3 minutes. Remove the taquitos from the oil and put them on a plate or tray lined with paper towels.

When ready to serve, be sure tomato salsa is hot, warm if needed. In shallow bowls or rimmed plates that can withhold sauces, place four taquitos and cover with about 1/4 cup of shredded queso Oaxaca and 1/4 cup of shredded cheddar. Ladle the tomato salsa over the taquitos to melt the cheese and to “drown” them. Top with more cheese, shredded lettuce, and onion, and drizzle a generous amount of avocado crema. Serve immediately.