The Sauce: Made ahead of time, set aside.
1/4 cup all purpose flour
2 teaspoons chicken bouillon
1 teaspoon chili flakes
2 teaspoons ground cumin
2 teaspoons of onion powder
1 teaspoon garlic powder
1 tablespoon paprika
2 cups of water
*Shredded Sharp Cheddar Cheese
*1 package Corn Tortillas
Add all the dry ingredients to a medium sized saucepan. Mix it all up.
Slowly add the water to the mix.
Heat until it comes to a boil. Reduce the heat and simmer. Adjust the seasonings if need be. If it's too thick additional water can be added.
Remove it from heat. Set aside.
Cooked and thinly sliced Beef Brisket or Sirloin Beef can be used.These were made using leftover 1/2 Sirloin mesquite smoked roast.
Once it's sliced it then needs to be shredded, fat removed then placed into a large saucepan.
Add 1 cup ( to start with ) of the sauce to the meat. Heat on medium heat. You don't want this too saucy. Just enough for it to simmer.
Turn the heat down to low. Cover and simmer for 30 minutes. Mix it around to keep it from burning.
Remove it from the heat, covered. And let it come to room temp.
Warm up your tortillas on a paper lined plate. Microwave for 1 minute. Just enough to make them pliable.
Spread 1 Tablespoon of the meat mixture to the bottom edge of the tortilla. Add some cheese. Roll up tight.
Place seam side down until your ready to cook them.
Deep fry @350 degrees for 3 to 5 minutes. Or until they float and are crispy.
Or oven bake them on a cookie sheet seam side down @350. For 15 minutes or until crisp.