If you like to cook and do so often, you find yourself with leftovers taking up space in your fridge.
It happens that we forget about them and later surprise ourselves by finding them when looking for something to eat late at night. Sometimes this surprise is less than pleasant.
This has happened to me too many times over the years and to be honest it’s annoying. Not to mention that normally nobody is happy about having to eat said leftovers.
So, I developed a plan.
Literally, I plan my weekly menu loosely but I always keep in mind my leftovers, it could be from takeout or from homemade meals, it doesn’t matter, I always have a plan, and I would like to help you come up with a plan too (if you want to, I mean is totally fine if you don’t, you can also do this from non-leftover sources).
My go to recipe for leftover rotisserie chicken, mash potatoes, or ground taco meat.
(Crispy Golden Tacos. . . Oh yeah baby!)
- Corn tortillas (as many as the number of tacos you are making).
- Oil for frying. (Not pictured)
- Iceberg lettuce cut in thin strips.
- Roma tomatoes sliced (seeded if that’s how you roll).
- A good salsa, canned, fresh, bottled it’s all fine.
- And your left overs which can be; Shredded chicken, Mashed potatoes, or Cooked Ground beef.
Gather your ingredients, you’ll need the filling(s), the tortillas, a deep pan for frying, and the oil.
Warm up the tortillas, I like to heat them up in a pan or on a gridle just until they become flexible and soft. You can also zap them in the microwave according to your settings, set them aside in a kitchen cloth so they don’t get dry on you.
Now, if you are using shredded chicken, make sure your chicken is dry, that it doesn’t have chunks of gelatinous broth attached to it because when heat hits it it’s going to turn liquid and oil plus water equals disaster. Same for the meat or the mashed potatoes, if your mashed potatoes are runny, this is set to fail, they must be thick, chunky mashed potatoes. You can even mix your cooked ground beef and your mashed potatoes together if you want, I do this so the tiny chunks of beef don’t go floating away in the oil, throw a little garlic powder in there, some little more salt, season is key because these are very simple ingredients. It must be thick though.
Once you have your filling(s) and your warm tortillas, you want to get a spoon and spoon your filling just in one middle of your tortilla and not too much, just a couple of even tablespoons will do, fold the tortilla and press the edges together a little like you would with a pastry, do this until you have the desired or available number of tacos. Now get ready to fry.
Carefully place the tacos one by one in your pan, set them in a way they can’t unfold on you while they are getting crispy, I use kitchen tongs for this. Let them fry until golden hence the name, on one side, then carefully turn them over to the other side and wait until they are golden all over.
This image shows you how Not to fry your tacos, I used too much oil and the tiny chunks of potato were swimming away in it. Use less, don’t be like me.
Set them on paper towels to drain while you fry the rest of your tacos.
Now, once they’ve cooled just enough to handle with your hands, crack them open just the tiniest bit, to get them filled with the lettuce and the tomato slices.
This is a cheap, tasty meal, ideal to please a crowd while staying on a budget or to end a craving.
What’s best is that after this you have no leftovers to worry about and everyone is happy about eating them!