2 tsps. olive oil
8 lbs. beef short ribs
— (salt and black pepper, to taste)
1 lb. diced carrot
1 lb. diced onion
1 lb. diced celery
1 Tbsp. ground cumin
2 qts. beef or veal stock
4 lbs. large russet potatoes
2 qts. clarified butter or vegetable oil or combination, plus more for sautéeing

1. For the ribs: In rondo or deep sauté pan, heat oil over medium heat. Season short ribs with salt and pepper and brown on all sides. Remove ribs, pour off excess fat and add carrot, onion, celery 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 2½ 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: about 5 cups)

2. Peel potatoes and cut lengthwise into1/16 " thick slices on a mandoline or Japanese slicer. Heat butter or oil to 250°F. In batches, blanch potato slices for about 1 minute, or until transparent and flexible. Lay blanched slices in single layers on parchment-lined sheet pans. (Yield: about 180 slices)

3. Lay 3 slices of potato out on work surface with the long edges slightly overlapping. Spread about 1½ Tbsps. of shredded meat along bottom edge of potatoes. Roll up tightly to form a 5-inch long, 1½" diameter roll. Repeat to make 48 taquitos. Cover and chill before using.

4. For each serving, to order: In a small sauté pan, heat about ¼" butter or oil. Add 2 taquitos and brown on all sides.

Recipe and photo: The United States Potato Board.