Homemade Taquitos (Rolled Tacos)

Trim any excess fat from the meat and cut into large chunks. Sprinkle with seasoned salt, lemon pepper, and garlic salt, then pour salsa over the top. Cook on LOW for 8 to 10 hours or HIGH for 6 to 7, until the meat shreds easily.

Shred the meat in the slow cooker using two forks (or transfer to a bowl and use hand beaters). Mix the shredded meat with the juices.

Pour 2 to 3 inches of oil into a deep skillet or Dutch oven. Heat over medium-high to 350°F.

Wrap corn tortillas in a slightly damp paper towel or kitchen towel. Microwave 30 to 60 seconds until soft and pliable. Keep wrapped as you work.

Place about 2 tablespoons of the meat mixture just off-center of a warm tortilla. Fold the closest edge over the filling and roll tightly into a tube. Secure with a toothpick.

Working in batches of 4 to 6, fry the taquitos seam side down first for 5 to 7 minutes total, turning as needed, until golden and crisp. Transfer to a paper towel lined plate and sprinkle with a pinch of salt.

Remove the toothpicks before serving. Serve on shredded lettuce with salsa, sour cream, or guacamole for dipping.