|Beef stew||2 Pound|
|Water||1 1⁄2 Cup (24 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chili powder||2 Tablespoon|
|Dried whole oregano||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Flour tortillas||12 (10 Inch)|
|Vegetable oil||1 Cup (16 tbs)|
|Frozen guacamole||6 Ounce, thawed|
|Shredded lettuce||1 Cup (16 tbs)|
Combine meat, water, and all seasonings in a heavy saucepan; bring to a boil.
Cover, reduce heat, and simmer 2 hours or until meat is tender.
Uncover and cook until liquid evaporates, about 15 minutes, stirring frequently.
Using two forks, shred meat very fine; set shredded meat aside.
Wrap tortillas in aluminum foil, heat at 350Â° for 15 minutes.
Place 1/4 cup meat mixture just below center of each tortilla.
Fold in left and right sides of tortilla to partially enclose filling.
Fold up bottom edge of tortilla to partially cover filling; roll up, and secure with a wooden pick.
Gently place filled tortillas, 1 or 2 at a time, in deep hot oil (375Â°), fry 1 to 2 minutes or until golden brown, turning once.
Remove from oil, and drain on paper towels.
Remove wooden picks.
Serve immediately with guacamole, shredded lettuce and, if desired, taco sauce.