- Sliced Carne Asada, see my recipe
- corn tortillas, softened
- Queso Fresco (this is a Mexican style crumble cheese)
- Chunky Tomato Salsa, see my recipe (the restaurants and fancy chefs refer to this as Pico De Gallo)
In each softened tortillas place about 1 tablespoon of Queso Fresco, then a slice of the Carne Asada. Fold the tortilla in half and fasten with a toothpick. In a medium skillet over medium high heat melt enough shortening to measure 1/2″-inch depth. Fry each taco a few minutes on each side until just starting to brown. Don’t overcrowd the skillet. Place on a paper towel lined plate to drain. When serving, remove toothpick and top with my Chunky Tomato Salsa.