Carne Mechada Taquitos

Season the flank steak with salt, pepper, and adobo seasoning.

Sear the steak in oil, then add onion, red bell pepper, poblano, salsa, and beef stock.

Simmer on low heat for 4–6 hours until the meat is fork‑tender.

Shred the beef by hand or with forks and stir in half of the chopped cilantro and lime juice.

Warm corn tortillas, fill each with shredded beef and shredded Oaxaca cheese, roll, and secure with toothpicks.

Heat frying oil to 350°F (350°F).

Fry the taquitos seam‑down until golden, turning once.

Drain on paper towels and serve with crema, avocado salsa, and the remaining cilantro.