Supremo® Tacos

by V & V Supremo Foods, Inc.

30 Min

Servings

ingredients

The hard-shell taco has become a variant of the traditional taco in Mexican cuisine. The following recipe will only serve to increase its popularity.

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Ingredients

½ cup

vegetable oil for frying

½ cup vegetable oil for frying
12

corn tortillas

12 corn tortillas
1 (14 oz.) pkg.

Supremo® Brand Pork Chorizo from V&V SUPREMO®

1 (14 oz.) pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®
1½ cups

canned refried beans, warmed

1½ cups canned refried beans, warmed
1 cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 (10 oz.) pkg.

V&V SUPREMO® Brand Queso Fresco Cheese, crumbled

1 (10 oz.) pkg. V&V SUPREMO® Brand Queso Fresco Cheese, crumbled
1 cup

Roma tomato, seeds removed, small dice

1 cup Roma tomato, seeds removed, small dice
¼ cup

fresh cilantro, chopped

¼ cup fresh cilantro, chopped

1

Heat ½ cup oil in a heavy-bottom pan for 2 minutes over medium-high heat. Place each individual tortilla in oil and fry for 30 seconds or until tortilla begins to puff out. Flip tortilla and fold-in-half with tongs. Fry tortilla for an additional 30 seconds to 1 minute per side or until tortilla is golden brown. Drain taco shells on a plate lined with paper towel. Set aside until needed.
2

Preheat a medium skillet for 1 minute over medium heat. Remove the plastic casing from Chorizo and cook for 6 to 8 minutes, crumbling with a spoon while cooking. Cover and keep warm until needed.
3

Fill each crunchy taco shell with 2 tablespoons refried beans and 2½ tablespoons cooked Chorizo. Top tacos with Sour Cream and crumbled Queso Fresco. Garnish with tomato and cilantro. Serve and enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

DIRECTIONS:

1. Heat ½ cup oil in a heavy-bottom pan for 2 minutes over medium-high heat. Place each individual tortilla in oil and fry for 30 seconds or until tortilla begins to puff out. Flip tortilla and fold-in-half with tongs. Fry tortilla for an additional 30 seconds to 1 minute per side or until tortilla is golden brown. Drain taco shells on a plate lined with paper towel. Set aside until needed.
2. Preheat a medium skillet for 1 minute over medium heat. Remove the plastic casing from Chorizo and cook for 6 to 8 minutes, crumbling with a spoon while cooking. Cover and keep warm until needed.
3. Fill each crunchy taco shell with 2 tablespoons refried beans and 2½ tablespoons cooked Chorizo. Top tacos with Sour Cream and crumbled Queso Fresco. Garnish with tomato and cilantro. Serve and enjoy!

Supremo® Tacos

Notes: