- 3 cups left over “Beef Pot Roast”, shredded & chopped
- 1/4 onion, diced
- 1/4 can of RoTel diced tomatoes
- 1 dozen corn tortillas, fresh – If using frozen, defrost them and warm them a little to soften them.
- Vegetable Oil
- Guacamole (see my recipe)
In a small skillet combine and warm the leftover Beef Pot Roast, onion and diced tomatoes. Place approximately 2 tablespoons of the meat mixture on a corn tortilla, just off-center. Starting with the end closest to the meat, roll the tortilla firmly towards the opposite side. Secure the tortilla with a toothpick.
Preheat 1/4″ of vegetable oil in a large skillet over medium-high heat. Place taquitos, toothpick side down, in the hot oil, carefully leaving room around each one. You don’t want to crowed the skillet. Fry them to lightly brown in color about 30 seconds to a minute on each of the 4 sides. (This really is determined by the characteristics of your stove and skillet). Place the fried taquitos on a paper towel lined plate to drain. Serve with my homemade “Guacamole”.