QUESO FRESCO POTATO TACOS DORADOS
WHAT YOU NEED
- 4 cups of mashed potatoes
- 2 cups of crumbled Cacique® Queso Fresco
- 1 teaspoon of granulated chicken bouillon
- 1 cup of Cacique® Crema Mexicana
- 14 corn tortillas
- 1/2 cup of frying oil
- 2 cups of shredded romaine lettuce
- 1 bowl of spicy guacamole
HOW TO MAKE IT
- Combine the mashed potatoes with the Cacique® Queso Fresco and the Cacique® Crema Mexicana and combine. Season with the chicken bouillon and set aside. Stuff the tortillas with 2 tablespoons of the mashed potatoes each and fold.
- Fry the tacos until golden brown and place on a paper towel to remove excess oil. Garnish the tacos with shredded lettuce and serve with spicy tomatillo guacamole.
- To make guacamole: 6 tomatillos, 4 Serrano chiles, 2 tablespoons of chopped cilantro, 2 avocados, 1/2 cup of Cacique® Crema Mexicana, salt to taste. Place all ingredients in the blender, mix and keep refrigerated.
- Cook's note: You can use leftover mashed potatoes for this recipe. It is recommended to use thick corn tortillas for better results.
