Mexican Pot Roast Style Tacos

Rev 0.10 last revised:  06-Jan-10

In a long and tasty line of favorite Mexican meals, this wonderful Mexican style pot roast taco recipe is a winner!  Those that know how I cook know that only fresh, natural, whole ingredients will do.

Serves:  About 6-8

Ingredients:

• Mexican style Pot Roast Taco filling
• Guacamole
• Pico deGallo
• beans
• Vegetable oil, for deep frying (peanut oil is best)
• 6-8 fresh medium-sized corn tortillas
• 3-cups finely shredded white cabbage or lettuce
• 1/4 bunch fresh cilantro leaves
• salt (I prefer Kosher salt for the superior taste)
• Sour cream
• lime wedges

Assemble/acquire the ingredients above.  Then, as the final step, make the taco shells as follows:

Directions:

Heat the oil in a large-enough, shallow pan over medium heat.  When oil reaches 350F, fry the corn tortillas 1-at-a-time.  Slowly slide the tortilla into the hot oil, wait about 30 - 40 seconds (time depends on temperature).  Use the handle of a wooden spoon to press down in the center of the tortilla to sink it so it will fry all over.  After about 10-seconds or so, gently fold it in half.  Hold it down into the oil for an additional 10-seconds or so.  Flip it over to the other side and the tortilla will form a taco shell.  Remove from heat and drain on paper towels.  Season lightly with salt.

Assemble the tacos:

Take a freshly fried shell and lay some shredded cabbage in it as a base.  Top with taco filling.  Top that with guacamole, salsa, and sour cream--or serve them alongside.  Garnish with freshly chopped cilantro leaves and/or a squeeze of lime if desired.

Serve with Mexican beans, and refrigerator cold Sangria, iced-tea, or a cellar cool beer.

Enjoy!