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tacos envenenados

Tacos Envenenados – Poisoned Tacos

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  • Author: Ericka Sanchez
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 1x

Description

Potatoes, chorizo, beans and cheese is what makes these tacos intoxicating. This time, made in a fried flour tortilla for extra crisp.


Ingredients

Scale

2 large Russet potatoes, peeled

1 cup chorizo (soy, pork or beef)

1 cup vegetable oil

1 cup refried pinto beans

1 package (8-tortillas) La Banderita Soft Taco Large Flour Tortillas

1 cup Oaxaca cheese, shredded


Instructions

Place potatoes in a large saucepan with enough water to cover over medium heat. Boil for 15 minutes. Drain, let cool and chop into 1/2-inch pieces. Set aside

 

Place chorizo in a large skillet over medium heat. Cook for 7-10 minutes, breaking it up with a large spoon into small crumbles. Add potatoes, stir and cook for 5 minutes more.  Remove from heat and set aside.

 

Heat oil in a large skillet over medium heat.  Spread pinto beans on half a tortilla, sprinkle with 1 tablespoon of cheese and potato/chorizo mixture. Fold and place in hot oil. If tortilla bubbles up, pinch bubble with tongs, keeping taco closed. Fry on each side for 1 minute or until golden brown. Transfer to a paper-towel lined plate. Repeat with remaining ingredients and tortillas. 

 

Serve with roasted serrano or jalapeño peppers.