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Ingredients
- 1 large fryer, boiled and boned (save broth)
- 2 c. plain flour
- 1 c. broth
- 1/2 tsp. pepper
- 1 tsp. salt
Method
- Cook beef roast until "falling apart."
- When roast is half done, add 1 bottle of hot or medium picante sauce and let cook into the meat.
- Remove from stove and shred into tiny pieces.
- Place approximately 1/2 beef mixture or more if tortillas are extra large; add more picante sauce to taste.
- Sprinkle heavily with shredded Mexican style cheese (usually a mixture of Monterey Jack, Colby, Cheddar or other hard yellow cheese).
- Begin with one side and fold tortilla into an envelope; deep-fry until tortilla is brown.
- This will melt the cheese inside.
- Serve with salad, chopped lettuce and tomato and other Mexican compliments.
