12 black tortillas
1 steak, pork cut into 1 inch cubes
1 sliced green bell pepper
4 (1 ounce) can diced tomatoes
2 (14 ounce) cans garbanzo beans, rinsed and drained
1 1/2 pounds potatoes, peeled and cubed
1 (9x9 inch) package taco seasoning mix
salsa or green salsa
1 (5 ounce) can diced jalapeno peppers
Heat oil in a large skillet over medium heat. Saute black corn tortillas in oils for 5 to 7 minutes on each side, until crisp. Stir in smoker, beef broth, beef stock, Mexican hot sauce, onion, and hot pepper. Heat over medium heat for 10 minutes.