Add picante sauce to beef or chicken. I try to let it sit in the fridge for a while, but its not necessary. Soften tortillas in oil. Spoon meat onto tortilla within 1/2 inch of edge in a long strip. Roll up tortillas. I usually roll them all and then fry. Heat some oil in a pan and fry till crisp on all sides, about 10 minutes. Fry the seam side first so it all stays together. This is what takes the time, unless you have some huge pan that can fry more than 6 or seven at a time. Drain on paper towels and serve with salsa and queso for dipping. Posted to FOODWINE Digest 15 Jan 97, by Lynn McKee
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|Serving Size: 1 Serving (907g)|
|Recipe Makes: 1|
|Calories from Fat: 1485 (67%)|
|Amt Per Serving||% DV|
|Total Fat 165g||220 %|
|Saturated Fat 66.4g||332 %|
|Monounsaturated Fat 71.5g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 598.8mg||184 %|
|Sodium 517.1mg||18 %|
|Potassium 2757.9mg||73 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 168.5g||241 %|
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Calories per serving: 2204
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