Add the broth and the worcestershire sauce to the crockpot and turn on high.

Cook about 5 hours on high or 6 to 7 hours on low until the meat will shred easily with a fork.

Remove the roast and drain, be sure to get all the onions and chilis out, and set aside.

For fried taquitos, heat a large cast iron skillet over medium heat and about 1 inch of oil to the skillet. The oil temp should be between 350 degrees F. and 375 degrees F.

In a separate cast iron skillet or griddle, cook the tortillas about 30 seconds on each side, then remove and place in a towel to stay warm and pliable.

Spoon about 2 tablespoons of the meat mixture onto the center of the corn tortilla and roll up tight and pin with a toothpick to secure. Be sure and pack both ends well.

Place taquitos seam side down in oil to fry.

Cook for about 1to 2 minutes rolling them around to make sure all sides are crispy and browned.

Remove and place on a wire rack to drain.

If baking in the oven preheat to 425 degrees F. and cook for about 20 to 25 minutes or until they are brown and crispy.