Tacos Dorados con Queso Fresco
WHAT YOU NEED
- 1 package Cacique Ranchero Queso Fresco
- 1 russet potato, peeled and diced
- A pinch of Salt
- A pinch of Black pepper
- Corn tortillas
- Oil for frying
- Cacique Hatch Chile Salsa Verde
- Shredded lettuce
- Cacique Crema Mexicana
HOW TO MAKE IT
- Start by crumbling the Cacique Ranchero Queso Fresco into a bowl and set aside. Add the potatoes to a pot and fill with water. Season with salt and bring to a boil and cook until fork-tender, about 20 minutes. Strain the potatoes and mash. Mix in the crumbled queso fresco and season with salt and pepper.
- Coat the bottom of a pan with oil and heat over medium heat. Add the queso fresco potato filling to one half of a tortilla and fold over. Shallow fry in the oil until golden and crispy on both sides for about 1-2 minutes per side. Remove to a wire rack to drain any excess oil while you fry the remaining tortillas.
- Serve on a plate with Cacique Hatch Chile Salsa Verde, shredded lettuce, and a drizzle of Cacique Crema Mexicana.
