Crunchy Chorizo Potato Tacos

6 Steps to complete

• 1
  Over a small bowl; crumble Queso Fresco Cheese. Cover and refrigerate until needed.
• 2
  Preheat a skillet for 2 minutes over medium heat. Remove the plastic casing from Chorizo and cook for 2 minutes, crumbling with a spoon while cooking. Make a space in the center of the skillet. Add onions, garlic, potato, salt, and pepper to the middle of the skillet. Cover and continue to cook for 7 to 8 minutes, stirring vegetables occasionally or until potatoes are tender. Mash and mix potatoes with fork to combine with Chorizo.
• 3
  Remove from heat, add Chihuahua® Cheese, and mix well until combined. Divide chorizo potato mixture into 10 equal portions.
• 4
  Fill each tortilla with 1 portion Chorizo mixture, fold tortillas over, and seal with a toothpick.
• 5
  Preheat vegetable oil in a heavy bottom skillet for 2 minutes over medium-high heat. Fry tacos in batches for 2 to 3 minutes on each side or until tortillas are crisp and golden. Transfer tacos to a tray lined with paper towel. After tacos are cool enough to handle, remove tooth picks.
• 6
  Place Crunchy Chorizo Potato Tacos on a plate or serving platter. Drizzle with Sour Cream, top with crumbled Queso Fresco Cheese, and garnish with chopped cilantro. Serve & enjoy!