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)

Optional garnishes:
guacamole
cheese
cilantro
wedge of lime

1. 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.
2. Place small strips of beef across tortillas and roll up, securing with toothpicks.
3. Place rolled tacos into oil and fry for about 3-4 minutes per side until crispy.
4. Remove to paper towels to drain. Remove toothpicks and serve with desired garnishes.