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Having lived in San Diego for two years in my twenties, I got my fair share of rolled tacos. Growing up and living in Texas we call them flautas or taquitos. You can imagine my surprise to find them called another name. Well you can call them what you like and go back and forth on what you think the "authentic name" should be. When I go to my favorite taco shop, I call them rolled tacos. This recipe is my take on Don Pedro's Taco Shop rolled tacos in Chula Vista, California and I hope you like it.

INGREDIENTS 1 1/2 to 2 lbs Beef (Chuck Shoulder Roast) Salt & Pepper 2 bay leaves 3 cloves of garlic 1/2 of a small onion 1/4 tsp of Mexican oregano 2 cups beef broth 15 to 20 corn tortillas oil for frying

TOPPINGS Guacamole Mexican Crema (or sour cream) Shredded Lettuce Cheddar Cheese Cotija Cheese Salsa

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