← Nouns Cooking · Mexican

Ingredients

• 350 g cooked shredded beef (leftover pot roast or brisket)
• 250 g floury potatoes, boiled and mashed
• ½ white onion, finely chopped
• 1 Tomato, finely chopped
• 1 Jalapeño, finely chopped
• 1 tbsp Vegetable oil
• 1 pinch Cumin
• ¾ tsp salt, plus more to taste
• 18 corn tortillas
• 250 ml vegetable oil, for shallow frying
• ¼ iceberg lettuce, shredded
• 120 ml Mexican crema or sour cream (optional)
• 80 g Queso fresco, crumbled (optional)
• salsa roja or your favourite salsa, to serve

Method

1. Heat 1 tbsp oil in a frying pan over medium heat and cook the onion, tomato and jalapeño for 5 min, until soft. Stir in the beef, mashed potato, cumin and salt and mix into a moist filling. Taste and let it cool slightly.
2. Warm the tortillas a few at a time in a dry pan for 30 seconds per side (or wrap in a damp tea towel and microwave for 1 minute) so they roll without cracking.
3. Put 2 tbsp filling along one edge of each tortilla, roll up tightly and secure with a cocktail stick if needed. Keep them covered as you go.
4. Heat 1 cm of oil in a large frying pan to about 175°C (350°F). Fry the tacos seam-side down, a few at a time, for 2–3 min per side, until golden and crisp. Drain on kitchen paper and remove the sticks.
5. Serve hot, topped with shredded lettuce, crema, cheese and plenty of salsa.

Tips

• Skip the crema and cheese to make them dairy-free.
• Shredded chicken or just potato (for a vegetarian version) work in exactly the same way.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Mexican Food Journal