TACOS DE CHORIZO CACIQUE®

Flavor-Packed Tacos de Chorizo with Cacique®

Ingredients:

• 2 (9-oz) packages Cacique® Pork Chorizo
• 1 (10-oz) package Cacique® Ranchero Queso Fresco, crumbled
• 1 cup Cacique® Oaxaca, shredded
• 12 small corn tortillas
• Neutral oil for frying
• 1 cup Cacique® Crema Mexicana
• 1 cup of shredded white cabbage
• 1 Roma tomato, diced

Preparation:

1. Add the Cacique® Pork Chorizo to a large nonstick skillet or well-seasoned cast iron pan. 
2. Cook over medium-low heat, using your spoon to break it up; stir regularly until it is completely warmed through and deep brown (scrape the crispy bits from the bottom of the pan).
3. In a mixing bowl, lightly combine cooked chorizo, 1 cup of crumbled Cacique® Ranchero Queso Fresco and 1 cup of shredded Oaxaca. Set aside.
4. To toast the tortillas, set them directly over a gas stove’s burners and turn the flame on medium-low. Cook until lightly blistered and charred, 30 seconds to 1 minute per side (use tongs to flip them). As they finish cooking, stack and wrap them in a clean, dry dishtowel so they stay pliable.
5. Divide the cooked chorizo and cheese mixture evenly between the tortillas and fold in half to close. Coat the bottom of your skillet with about 1 inch of oil and heat over medium-high until it’s shimmering. Working in batches so the pan isn’t overcrowded, fry the tacos for 1 to 2 minutes per side, until the tortilla is crisp and golden. Place on a paper towel to drain.
6. To serve, top tacos with the shredded cabbage, diced tomatoes, the remaining Cacique® Ranchero Queso Fresco then drizzle Cacique® Crema Mexicana over the top.