Tacos Laguneros

8 Steps to complete

• 1
  Preheat oven to 350°F.
• 2
  Cut poblanos into ¼ inch wide strips. Reserve.
• 3
  Place tomatoes, pepper, and onions in (3 quart) saucepan. Add water just to cover (about 2½ cups). Place over medium heat and bring to boil. Cook for 5 minutes. Remove from heat.
• 4
  Carefully add contents of pan to blender along with garlic and salt. Remove center of lid from blender and place a kitchen towel over top to allow steam to escape. Blend for 1 minute. Add sour cream. Blend for 1 more minute or until smooth.
• 5
  Place a medium saucepan over medium heat for 1 minute. Add 1 Tbsp. of oil. After 1 more minute, carefully pour blended sauce into saucepan. Add poblano strips and bouillon. Cook for 10 minutes, stirring occasionally.
• 6
  Place ¼ cup oil in a medium skillet. Place skillet over medium heat. When oil is hot (350°F), place tortillas carefully one at a time in oil (using tongs) for 15 seconds on each side. Place tortillas on paper towels to drain excess oil.
• 7
  Using tongs, dip tortillas one at a time in sauce, and place in two 9 inch by 13-inch glass baking dishes (6 tortillas in each). Portion about 2 Tbsp. of Chihuahua® cheese, and a portion of poblanos from sauce into each tortilla. Fold tortillas in half. Arrange tortillas in a single layer. Top with 2 cups of Chihuahua® Cheese. Place in oven for 10-15 minutes or until cheese is fully melted.
• 8
  Serve 3 tacos for each portion. Spoon ½ cup of sauce with remaining poblanos over each portion. Enjoy!