Tacitos
1 ½ dozen corn tortillas
1 can of canned roast beef
½ can of El Pato Hot sauce
Heat Roast beef and the gravy with ½ can of El Pato sauce and set aside. Soften tortillas in hot oil. Spoon meat mixture in softened tortillas and roll up ( about 1 tbsp of meat). Use a tooth pick to secure tacitos. When you have a good amount ready refry in oil until crispy. Drain on paper towel.
Great dipping sauce is sour cream with taco sauce added to it.
By Jayne Mccook.
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