Tacos Dorados

Over the weekend I grilled some beef, a shoulder roast and a flat iron steak. It had been a while since I had made any tacos so I decided to use the meat from the day before for some filling.

The first thing I did was make some guacamole, from the same recipe you can see here.

I wanted to give that a chance to marry together for a while before I served the tacos.
Filling:
1 can diced tomatoes
1/2 onion coarse chop
1 garlic clove
1 jalapeno pepper chopped
4-6 ounces of boneless shoulder roast (or whatever you have)

Put all of these ingredients into a processor and pulse fairly well.

Meanwhile, heat a little shortening in a hot pan. When the grease is hot add in the pureed mixture. Bring this to a boil and then reduce to a simmer for about half an hour.

Season with salt, pepper and cumin.

The mixture should reduce a fair amount, it shouldn't be runny when you spoon it.

Tortillas:

I use the store bought corn tortillas. I heated the cast iron skillet and added enough oil for about a half inch depth. The tortillas have to be flash fried. Don't skip this step.

When the oil is hot, fry each tortilla for about 3 seconds per side. If you don't do this they will crack when you try to roll them and fall apart. (Yeah, I tried skipping this step before.)

The filling will make about 10-12 tacos.

Lay out some paper towels to take the tortillas to after flashing them. After all of the tortillas are finished spoon in a large spoon full of the filling and roll them. Insert a toothpick to hold them together.

Fry the tacos 3 or 4 at the time for about 2 minutes per side or until they are golden brown.

Remove them to paper towels to drain.

When all of the tacos are done you can lay them out on a platter and garnish with some sour cream and guacamole.

I thinned the sour cream out with a little cream so it spoons easier.

I topped mine off with a little radishes as well.