Spicy Pot Roast Crispy Tacos

This is the third taco recipe for Sunday Gathering and quite possibly my favorite. I use leftover cooked pot roast and pair it with spicy El Pato to make a tender beef filling for my crispy corn tortilla. The result is a messy and delicious monster taco with all the usual toppings.

Prep time: 10 minutes Cooking time: 10 minutes Serves: 4-6

  • 2 cups cooked pot roast meat, choppedtaco1
  • 1/2 cup El Pato Salsa Fresca
  • 1 cup canola oil
  • white corn tortillas
  • shredded cheddar cheese
  • sour cream, sliced avocado, cilantro, chopped green onions, more El Pato

Heat canola oil in a frying pan for tortillas.

While your oil is getting hot, heat pot roast meat in a sautee pan until brown. You want a few crisp edges like carnitas. Once the meat is brown, add the 1/2 cup of El Pato and fry until the meat absorbs all of the salsa. Turn off the heat and cover to keep warm while you fry your tortillas.

Fry your tortillas one at a time in hot oil until it they start to bubble and brown. Once your tortilla is brown and crisp on one side, turn it over and sprinkle with cheese. Let it brown on the other side before draining on a paper towel. Put the meat on top of the cheese to finish melting. Transfer taco to a clean plate and add your favorite toppings.