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Heat Oil In A Skillet Over Moderate Heat. Fry The Tortillas On Both Sides Until Brown About 3 Minutes. Drain On Paper Towels. Remove All The Oil Except 1 Tablespoon. Fry The Onion, Garlic And Bell Pepper For 2 Minutes. Add Beef And Fry For 5 Minutes, Then Add Thyme, Pepper, Vinegar, And Salt. Fry For 2 Minutes. In Another Skillet, Fry The Carrots In 2 Teaspoons Of Oil For 3 Minutes. Set Aside. Make The Sauce, Simmer All Ingredients Over Low Heat For 5 Minutes. Process The Mixture To A Smooth Sauce. To Serve, Put 2 Teaspoons Over Toasted Tortilla. Top With 2 Tablespoons Of The Beef Mixture, Cover With 1 Tablespoon Of The Carrots And Serve.
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