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Mexican hors d'ouvres(snacks)

John Dutton

Serves/Makes:2 dozen

  • 2 dozen corn tortillas (yellow, if you can find them)
  • 1 lb (.5 kg). leftover roast beef, roast pork, chicken or turkey (more or less)
  • vegetable oil for frying
  • guacamole
  • salsa
  • sour cream
  • Using tongs, dip tortillas in hot oil to soften.
  • Drain on paper and let cool to handle.
  • Place about 1 oz (28 grm). of meat across center of tortilla, roll tight and secure with toothpick.
  • Using tongs, place in deep fryer or pan with oil and hold several seconds until set and won't unroll.
  • Repeat to capacity of fryer noting which ones were put in first.
  • Remove in opposite order when hard but not burnt.
Serve with bowls of guacamole, salsa and sour cream. Dip,eat and enjoy. Great for football games.

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