Beef
Rolled Tacos
Love a rolled up taco. Fried, stacked, guacamole on the side. Not a street taco — a different kind of heaven.
50 min total · 40 min active
Servings4
The Filling
- 01Warm tortillas so they roll without cracking.
- 02Spoon filling down the centre, roll tight, pin with a toothpick.
- 03Fry in 350°F oil until deep gold, 2–3 minutes. Drain.
On the Side
- 01Mash avocado with lime and salt. Crema in a bowl. Salsa in another.
Taco Time
- 01Pull the toothpicks.
- 02Stack them. Guacamole, crema, salsa on top or on the side.
- 03Eat with your hands. I'll take 17.
King's notes
- Leftover barbacoa is the best filling. Fresh-cooked meat is too wet and bursts.
- Don't skip the drain on a rack. Soggy rolled tacos are a tragedy.
