We've all had that container of leftover pot roast sitting in the fridge that nobody wants to eat because reheating it makes it rubbery.  
  
Instead of tossing it, here is a quick hack to turn it into crispy homemade taquitos using the beef's own juices:  
  
\*\*1. Rehydrate the Beef\*\*  
Warm your shredded pot roast in a skillet with a few tablespoons of its reserved beef stock. This brings back all the gelatin and richness without drying it out.  
  
\*\*2. Prep tortillas without cracking\*\*  
Microwave corn tortillas wrapped in a damp paper towel for 15-20 seconds so they get pliable before rolling.  
  
\*\*3. Roll & Fry\*\*  
Fill, roll tightly, and place seam-side down in shallow hot oil. Fry until deep golden brown.  
  
\*\*4. Easy 3-Ingredient Guac\*\*  
Mash 4 avocados, sea salt, and Kinder's 'The Blend' (garlic, salt, black pepper). Simple and fresh.  
  
Top with sour cream and fresh guacamole. What's your favorite way to save leftover roast or brisket?   
  
I recorded the full step-by-step breakdown and crispness test if you want to watch the process: [https://www.youtube.com/watch?v=AUSkHTkjtf4](https://www.youtube.com/watch?v=AUSkHTkjtf4)

Don't throw out dry leftover pot roast: Here is how I transform shredded beef into super crispy homemade taquitos