In a slow cooker, add beef, tomatoes, jalapeños, and salt. Cover and cook on high for 4 hours. Shed the beef and mix together

Use a slotted spoon to transfer the shredded beef mixture to a large skillet. Sear the beef over medium heat until any liquid has evaporated, about 5 minutes.

Wrap two stack of 6 tortillas in a packet of aluminum foil and put in a 350 degree oven for 15-20 minutes, until heated through.

Divide the beef filling among the tortillas. Tightly roll up each tortilla and secure with a toothpick.

Heat about 1/2 inch of canola oil to 350 degrees in a pan over medium heat. Working in batches, fry the taquitos until golden brown on both sides, about 3 minutes per side. Drain on a paper towel. Remove toothpicks.

Serve taquitos with desired toppings. serves 4-6.