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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: * Corn Tortillas should be 6 inches in Diameter. ** Use shredded
beef, pork or chicken for the meat filling. Heat 1/8-inch oil in
skillet until hot. Cook tortillas, one at a time, in hot oil until
soft, about 30 seconds; drain. Spoon 2 Tbls of the shredded meat
mixture slightly below center of each tortilla. Roll tortilla over
meat; secure with a wooden pick. Heat 1/8 inch of vegetable oil in
the skillet until it is hot. Cook each taco in oil, turning once,
until light golden brown, about 2 minutes; drain. Remove wooden
picks. Garnish with 2 or 3 of the following items: Chopped tomatoes,
shredded lettuce, chopped onion, chopped green chiles, chopped
avocado, or shredded cheese.
Ingredients:
12 Corn Tortillas; *
1 1/2 Cup(s) Cooked Meat; ** |
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