• 1 eye round roast sliced width wise in 1/4" peices
• 1 bottle of carne asada dry spice mix
• 1 bunch of cilantro
• 1 block of queso fresco cheese
• 50 white corn tortillas
• 3 tbsp olive oil
• 1 cup vegetable oil
• water
• taco sauce (note)

1. Take the quarter inch steaks and sprinkle the carne asada mix on both sides let sit for 20 to 30 minutes.
2. Cut the litle steaks into 3/8" squares
3. grate the cheese, set aside
4. mince the cilantro, set aside
5. Put the olive oil in a hot skillet and put 2 tablespoons of meat for each taco into the skillet.
6. Once the meat starts to brown pour a litle water over the meat, this deglazes the pan and plumps up the steak pieces (mexican trick).
7. Only cook the meat for a couple of minutes and pull skillet off fire and let it slow cook while you do the tortillas.
8. Take 2 tortillas together and dip 1/3 of them in the vegatable oil and then place them in another hot skillet working the oil in a circle before laying the tortilla flat on the skillet.
9. 30 seconds on each side, do not brown the tortilla, just warm it up.

Another Mike recipe that he says "You got to make this... it is a flavor explosion that takes only minutes to make!" And he is right! I make a couple at a time and eat them hot off the grill, but feel free to experiment...Enjoy! Mike NOTE: http://www.thatsmyhome.com/texmex/sides/taco-sauce.htm I would suggest making this or going to a Mom/Pop taco shack and buying their taco sauce TO SERVE: pull the tortilla's off the skillet onto a plate, spoon on the meat, then the taco sauce, then sprinkle the cheese and top with a litle bit of cilantro.