Shredded Beef Rolled Tacos

Crystal Wilkinson

By
@RUBYSCHEF

Like the rolled tacos you get from the Mexican restaurants? Now you can get that same taste at home! My family loves this. I hope you do too.


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Rating:

Comments:

Serves:

6

Prep:

1 Hr

Cook:

15 Min

Method:

Deep Fry

Ingredients

1 1/2 lb
shredded chuck roast
2 Tbsp
minced garlic
1 pkg
onion soup mix
2 pinch
pepper to taste
12
corn tortillas or flour tortillas
vegetable oil
guacamole
sour cream
shredded lettuce
shredded cheese

Directions Step-By-Step

1
Place chuck roast in crockpot, add garlic, onion soup mix and pepper. Cover with water and cook on high overnight. You could even add a can of green chilli or jalapeño depending on your taste.
2
Take roast out, shred and place in colander to drain. Get as much liquid put of the meat as possible.
3
Heat a small amount of oil in a pan and dip the corn tortillas in to soften. If you are using flour tortillas you can skip this step. Don't cook too long. Take out tortilla, blot off excess oil and roll meat inside. Set aside and do remaining tortillas and meat until gone.
4
Heat 3 Inchest of oil in a frying pan to 375°. Taking tongs pick up tacos holding them closed with the tongs and hold under oil until they are hard enough to stay closed. Let cook a couple more minutes until crisp. Place on paper towel to drain .
5
Place a bed of shredded lettuce on a plate, top with tacos, guacamole, sour cream and hot sauce if desired. Enjoy!

About this Recipe

Course/Dish: Beef, Meat Appetizers
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids