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 (or combination)
In rondo or deep sautè pan, heat oil over medium heat. Season short ribs with salt and pepper and brown on all sides. Rmove ribs, pour off excess fat and add carrot, celery, onion and cumin to pan. Cook about 5 minutes, or until vegetables are slightly soft. Return ribs to pan and add stock. Bring to a simmer, cover and cook in 300°F oven about 21/2 hours, or until meat separates easily from bones. Remove ribs and cool. Remove bones and cartilage from ribs and shred meat with a fork. Season to taste with salt and black pepper. Chill before using. Yield: 5 cups.
Peel potatoes and cut lengthwise into 1/16"-thick slices on a mandoline or Japanese slicer. Heat butter or oil to 250°F. In batches, blanch potato slices for about 1 minutes, or until transparent and flexible. Lay blanched slices in single layers on parchment-lined sheet pans. Yield: About 180 slices.
Lay 3 slices of potato out on work surface with the long edges slightly overlapping. Spread about 11/2 Tbsp. shredded meat along bottom edge of potatoes. Roll up tightly to form roll, 5" long and 11/2" diameter. Repeat to make 48 taquitos. Cover and chill before using.
For each serving, to order: In a small sautè pan, heat about 1/4" butter or oil. Add 2 taquitos and brown on all sides. Serve with spicy roasted pepper sofrito.
Photo Credit: UNITED STATES POTATO BOARD
Recipe Provided by: Chef Felino Samson, Bomboa, Boston.