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Ingredients
- 2 cans shredded roast beef (Hereford's) - drain the gravy
- 1 7oz can of diced green chiles
- corn tortillas, extra thin
Preparation
Step 1
Heat oil
Dip tortilla in and out of oil to make pliable. Put flat on plate, keep stacking on top of each other, but drain oil occasionally.
Wrap meat in tortilla and place seam side down in heated oil in new frying pan.
Cook till golden.
Serve with guac, cheese and sour cream.