| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Lean beef, or chicken cooked & shredded |
| 1 | Big jar picante sauce (don't use salsa, it's too thick) | |
| Corn tortillas | ||
| Oil |
INSTRUCTIONS
Add picante sauce to beef or chicken. I try to let it sit in the fridge for a while, but it's not necessary. Soften tortillas in oil. Spoon meat onto tortilla within 1/2 inch of edge in a long strip. Roll up tortillas. I usually roll them all and then fry. Heat some oil in a pan and fry till crisp on all sides, about 10 minutes. Fry the seam side first so it all stays together. This is what takes the time, unless you have some huge pan that can fry more than 6 or seven at a time. Drain on paper towels and serve with salsa and queso for dipping. Posted to FOODWINE Digest 15 Jan 97, by Lynn McKee <Sugaree908@AOL.COM> on Wed, 15 Jan 1997.
A Message from our Provider:
“Only with Jesus can you reach your full potential”