by Kelley Schmidt
1/2 pound of pot roast or brisket in cooking liquid
Queso Fresco, cumbled
Poblano Pepper, roasted, seeded, and cut into thin strips
Flour Tortillas
Canola Oil
Shred the meat and simmer it on the stove until it is hot. Heat a large non-stick skillet over medium heat. Add one or two teaspoons of canola oil to the skillet and rub a flour tortilla around the bottom of the pan to coat the bottom with oil. Immediately add a small amount of meat and cheese along with three slices of poblano pepper. When the bottom of the tortilla looks brown and crisp, immediately fold the tortilla in half and serve. Roroc likes to eat his with a fresh slice of avocado.
