INGREDIENTS

• 400g Beef Brisket, slow cooked, pulled
• 140 Cheddar Cheese, grated
• 18 Corn Tortillas, small
• Oil, to fry

INSTRUCTIONS

1. Heat the tortillas in small batches of about 3, for 30 seconds each in the microwave to make them soft and pliable.
2. Add some beef to each tortilla in a line across the middle, about 2 tablespoons.
3. Add some cheese to each tortilla with the beef, about 1 tablespoon.
4. Roll up each tortilla, placing the seam face down to hold it shut. You can use a toothpick or two to secure it shut if desired.
5. Heat oil in a pan, enough to reach half way up the rolled tortillas.
6. Working in batches, place each tortilla seam side down into the pan and fry each side until browned and crispy (depending on the tortilla, some may brown slightly and some may harden brown at all), a few minutes each.
7. Once cooked, place on a paper towel to drain off excess oil.
8. Serve while hot.

SERVE WITH

Roasted tomato salsa, avocado salsa, sour cream, coriander, and chopped tomatoes.