INGREDIENTS

INSTRUCTIONS

*    Corn Tortillas should be 6 inches in Diameter. ** Use shredded beef,
pork or chicken for the meat filling.
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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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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