Tacos Dorados de Guisado

Because there are only two of us in my little familia, I find myself with leftovers all of the time. When I have leftover beef, pork or chicken, I love making crispy tacos for a quick meal!

Ingredients:

12 oz of leftover cooked flank steak (chicken or pork), diced
¼ cup onion, diced
½ a jalapeno, minced
1 clove of garlic, minced
½ cup tomato or tomatillo salsa
canola oil
1 cup shredded lettuce
1 Roma tomato, cut into strips
lime wedges
6 corn tortillas

Directions:

1. In a saute pan, heat 2 tablespoons of oil, add the onions, jalapeno and garlic and cook for 2 minutes. Add the beef (pork or chicken) and salsa, stir well to combine.

2. Bring to a boil, reduce heat and cook for 20 minutes, taste for salt. Remove from heat. In another saute pan, add 1 cup of oil and heat to medium heat.

3. Wrap the tortillas in a clean kitchen towel and microwave for 1 minute. When oil is hot, take one tortilla at a time and fill with about 4 tablespoons of meat, holding the tortilla closed with hand, gently lower into hot oil. Hold top part of taco with your hand for a few seconds, then lay into the oil on one side. Fry on both sides until crispy.

4. Line a medium bowl with paper towels and as the tacos come out, try to stand them up, so they lean on the side of bowl, this will help drain any extra oil out.

5. Gently open tacos and garnish with lettuce tomato and guacamole (see recipe below). Serve right away.

Guacamole garnish:

1 avocado, mashed
¼ cup onion, diced
2 tablespoons cilantro, chopped
½ a jalapeno, minced
lime wedge
salt

Combine all ingredients, stir well, taste for salt.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Tacos al Pastor
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Chorizo Pozole Soup with Lime Pickled Red Onions
Dulce de Leche and Chocolate Chip Chimichangas

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