When I want to use up leftover Pot Roast, this is a great, savory snack or dinner. I don’t like to serve fried food very often, but when the family craves it, I figure if they’re going to eat it, it’s better home made. This uses a surprisingly small amount of beef (you can also use shredded chicken). I like to serve it alongside pino beans rinsed thoroughly in water and heated with 1/4 c. of water and a 1/2 tsp. salt. Serve the tacos with guac and you’ve got a very satisfying meal.
Prep time: 10 minutes
Total time: 10 minutes
Special equipment: toothpicks
Yield: 4 servings
1 c. shredded cooked beef, leftover from a Pot Roast is perfect
8-10 corn tortillas (be sure to buy the ones without preservatives)
enough oil to reach 1/2″ up side of skillet (I like grapeseed oil)
wedge of lime
- Heat oil in heavy duty skillet until hot but not smoking. If corn tortillas are not very pliable, dip them into the hot oil for 2 seconds. Remove with tongs and set between layers of paper towels to sop up excess oil.
- Place small strips of beef across tortillas and roll up, securing with toothpicks.
- Place rolled tacos into oil and fry for about 3-4 minutes per side until crispy.
- Remove to paper towels to drain. Remove toothpicks and serve with desired garnishes.