• Leftover Roast Beef Tacos with Homemade Flour Tortillas

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    Leftover Roast Beef Tacos with Homemade Flour Tortillas
    Cook: 20 min Servings: 4
    by myra byanka
    510 recipes
    Fairly easy prep recipe utilizing leftover beef. The longer you cook the beef, the tougher it will become, so I used rare roast beef and cooked it quickly over a high heat. Prepare the tortillas and condiments first.


    • 12 oz. roast beef, cubed or cut in strips
    • 2 tsp. taco seasoning
    • salt and pepper to taste
    • juice of 1/2 lime
    • optional: 1/2 tsp. garlic powder
    • olive or corn oil
    • flour tortillas:
    • 1 3/4 cups flour
    • 1 tsp. salt
    • 1/2 tsp. baking powder
    • 2 tbs. cold butter
    • 2 tbs. cold lard or shortening, or just use all butter
    • 1/2 cup warm water + a bit more, if needed, or use warm milk
    • extra flour
    • condiments:
    • grilled peppers and onions
    • sliced avocados
    • pico de gallo
    • sour cream
    • shredded cheese
    • salsa
    • limes
    • cilantro


    1. Toss the beef with the taco seasoning, some oil, and lime juice, refrigerate.
    2. In a mixing bowl, add the dry tortilla ingredients, stir, add butter and shortening and work it into the dough with a fork (pea size crumbles).
    3. Add the water, stir, form dough into a ball.
    4. Flour a work surface.
    5. Knead the dough a couple of minutes, roll into a ball, put on a plate, cover, let rest an hour.
    6. Divide dough into 8-10 same-size balls. Cover and let rest 10 minutes. (If you don't let dough rest, it will contract when you roll it.)
    7. Heat a large skillet.
    8. Re-flour work surface.
    9. Working from the center of each ball, roll it out, turn and repeat the process. You want the disks to be about 7 1/2 inches in diameter.
    10. Have a warm towel or tortilla holder ready. I use plastic baggies.
    11. Place one disk in the hot skillet. The tortilla will begin to puff up and brown in places.
    12. Turn it over and lightly brown on the other side, 30-45 seconds each side.
    13. Place in a warm towel or container, continue making one tortilla at a time.
    14. Add a little oil to the skillet, and cook the beef quickly. Season with salt and pepper.
    15. Divide the beef between the tortillas and serve with condiments.
    16. Note: I only roll out a few of tortillas at a time, as I live alone, and freeze the rest of the dough balls. Let thaw on the counter, then roll into disks. Cook.

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