We’ve loved these as an entrée at Taco Bill’s (yes – I speed that correctly – I live in Australia!) for decades. Thought I’d give it a crack! I think I’d only do this when I had pulled meat in the kitchen (stock, anyone?) and probably on a taco or enchilada night.

Pretty quick! (As long as you have spent the 3-5 hours making delectable meat…) Maybe half an hour to assemble and cook a dozen of them.

12 corn tortillas
Pulled meat such as brisket – about 2 cups
½ red onion in 1mm slices
2-3 TB sauce such as an enchilada sauce
Vegetable oil for shallow frying (half fill a large frying pan)


Heat the oil in a large frying pan.

1 – Mix the filling ingredients

2 – Warm 2 tortillas in a dry frying pan – 20-30 seconds total

3 – Spoon 2-3 TB of filling across the bottom of each tortilla

4 – Roll up tightly, and insert a toothpick through the middle of both taquitos. Repeat the process until all tortillas are used.

5 – Once the oil is ready (test with a drop of water – it should sizzle), place pairs of taquitos in the oil. Turn when golden. Drain on paper towels.

Serve with salsa or pico de gallo (see taco page for recipes)