1/2cupsalsa negra, hot sauce or other smooth sauce
166-inch corn tortillas
1 1/2cupscorn oil or other neutral vegetable oil
Salsa, for garnish
Sour cream, for garnish(optional)
Cotija or shredded cheese, for garnish(optional)
Mix the shredded meat with the salsa or hot sauce, breaking up any large pieces. You need to roll a delicate tortilla around this, and you want no big lumpy bits.
Heat the oil in a large frying pan over medium heat for about 4 minutes. Using tongs, dip the tortillas in the hot oil for a few seconds to soften them. Set them in a tray or plate.
Put a tablespoon or two of the shredded meat in a thin rectangle on the first third of a tortilla. Wrap it up tightly, but gently, as the tortillas are tender at this point. Slide the taquito, seam side down, aside. Repeat with the remaining taquitos.
Heat the oil to at least 325F, and ideally 350F. Using a thin spatula, slip the end of the spatula under the seam of a taquito and carefully place it in the hot oil, seam side down. Press on the top of the taquito for 10 seconds to hold it. Repeat with a few more taquitos. You will need to do this in batches so you can flip them.
Set a cooling rack on a baking sheet and put that in the oven, setting the oven to "keep warm." After 1 to 2 minutes, turn your taquitos over and fry them on the other side for another 1 to 2 minutes. Move them to the rack in the oven and repeat with the remaining taquitos.
Serve with the salsa, cheese, sour cream or whatever makes you happy.