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1-2 lbs. stewing beef or sm. pot roast (left over pot roast can be used)
1 med. chopped onion
1 (10 oz.) can tomatoes and green chilies (Las Pamas, if you can find it, is best)
2 cloves minced garlic (2 tsp. garlic powder)
Corn tortillas
Vegetable oil (approximately 1/4 inch in skillet)

Cook meat with garlic in small amount of water until very tender. Add onions and can of tomatoes and green chilies. Continue cooking until liquid is absorbed and meat strings and falls apart. Break the meat up with a spatula (mash it down just a little).

Heat ungreased skillet (an iron skillet works best). Heat corn tortillas in skillet until warm and pliable; place softened tortilla onto a plate and spread meat filling down the center of tortilla. Roll the tortilla into a tight roll about 3/4-inch in diameter. Put to the side and fill all tortillas in the same way.

After the tacitos are ready, heat approximately 1/4 inch vegetable oil in skillet. Put tacitos into hot oil, turning until lightly browned and slightly crisp. Drain on paper towel. Serve tacitos on plate with a generous amount of guacamole spread over the tops.

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