Title: Soft Tacos
Categories: Mexican Beef Pork Poultry
Yield: 6 Servings
| | | Vegetable Oil |
| 12 | | Corn Tortillas; * |
| 1 1/2 | c | Cooked Meat; ** |
* 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.