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Directions :
Slow Cooker Beef or Pork
• Trim any excess fat from the meat and cut into large chunks. Sprinkle with salt and pour salsa to coat the meat. Cook on high for 5-7 hours, or until meat is cooked through and shreds easily.
Canned or Pre-Cooked Meat Method
• Shred ingredients in a bowl using two forks, or in your stand mixer. Gently mix in other ingredients.
Rolled Tacos
• Pour about 2-3 inches of oil into a large, deep pan and heat over medium-high heat.
• Wrap tortillas in a kitchen towel and heat in the microwave for 1-2 minutes, until they are soft enough to roll easily. Keep them wrapped as you work.
• Place about 1-2 tablespoons of the meat mixture on one side of a tortilla and roll it tightly into a tube-like shape. Secure with 1 or 2 toothpicks.
• Continue this method until you’ve either made your desired amount of tacos or your meat is gone. (If you have leftover meat it keeps quite well in the freezer).
• Once the oil is hot, fry the tacos for about 5-7 minutes or until they are starting to look browned and feel crispy. Remember that they will continue to crisp as they sit. Place them on a paper towel lined surface to drain, and sprinkle with a pinch of salt.
• Serve hot with salsa, sour cream or guacamole.
Enjoy !!