Taquitos and Salsa

My dear friend Berta gave me the mexican cooking 101 class. This recipe is my family's favorite dinner - even the picky kids clamor for taquitos!
(I'll post the photo at a later date)

Taquito filling:
1-2 lb. hamburger
1-2 baked potatoes (or microwave baked)
1/2 onion chopped
1-2 garlic cloves minced
chicken bouillon
salt to taste

Cook the hamburger, and onion, mash in potatoes, add 1-2 garlic cloves, salt and bouillon to taste.

Salsa:
8-15 arból chilés (whole, don't seed them)
1/2 c. chopped onion
1-2 garlic cloves minced

Cook chilés, onions, and garlic in olive oil to release their oils, until softened.
Blend in blender along with 1-2 cans of tomato sauce and 1-2 cubes of chicken bouillon.

To assemble:
Wrap approximately 12 white corn tortillas in a dish towel and microwave on high for 2 minutes to steam. In a large frying pan, heat oil. Spoon a small amount of filling into tortillas, folding in half (like a taco,) and fry until crisp. Careful not to overfill, or the filling will seep out and pop in the oil, causing burns. Turn onto other side and repeat.

To serve:
carefully open each 'taco' and top with lettuce, tomatoes, salsa, and ranch. The ranch seems a little non-traditional, but it somehow combines with the salsa to make something absolutely amazing, and just isn't as good without it.