Deep Fried Tacos

One of my husband’s favorite meals is tacos. Even more than that, he loves it when I make deep-fried tacos from the previous night’s leftovers. I, as well, love them. They offer a diverse way of eating leftovers that I feel has a rich flavor and texture. Tacos in general here do not have leftovers; however, J prefers I make extra so there is some for the next day. Because in order for me to make them I will only use what is left of the previous night’s meal. Some foods just have better gustoes the next day.

What is needed to make these are leftover taco-seasoned hamburger, chicken fajita meat (Sam’s Club has the best), refried beans. Other needed items are toothpicks, oil, cheese, tortillas (medium 8”), diced onions, diced jalapenos, tomatoes, lettuce, salsa, and sour cream.

I start by dicing/mincing up the leftover meats and mixing some of the refried beans with the hamburger. Warming the tortillas will help with being able to fold and roll the tacos. Heat about 1 ½ - 2 inches of oil in a frying pan on medium-high heat. On a tortilla just below the center, do not overstuff, add meat of choice and items such as refried beans, cheese, onions, jalapenos, or tomatoes. Fold up the sides and then fold the bottom up and roll into a log (looks similar to an egg roll). Place toothpicks in to rolls waiting to be submersed into the oil, remove just before the taco is to be turned over in oil. Place the taco in the oil once it turns a nice brown it is ready to be turned over. When both sides of the taco are browned, remove from pan and place on paper towels to drain the excess oil. Sprinkle with cheese if desired. Top with items of your choice and you have a delightfully delectable dinner awaiting you. Enjoy!