Serves: 8 This addictively delicious dish features crunchy tacos stuffed with creamy potatoes, roasted poblanos and Rizo Bros Oaxaca & Spicy Cojita Cheeses.
INGREDIENTS:
1 cup Rizo Bros Oaxaca Cheese
5 lbs Russet Potatoes
2 Poblano Peppers
½ cup Butter
¼ cup Milk
1 cup Sour cream
1 tsp Salt
1 tsp Pepper
2 tsp Cumin
24 Corn Tortillas
Oil (for frying)
Salsa Verde (to top)
Cilantro (garnish)
Rizo Bros Spicy Cojita Cheese (garnish)
PREPARATION:
Grill Poblano Peppers and place in a bowl cover with saran wrap. Once cooled, chop poblano pepper and set aside.
Peel and cut potatoes into cubes, boil in salted water until fork tender. Drain water.
Add butter, milk, ½ cup sour cream (serve the rest for garnish), Rizo Bros Oaxaca Cheese, salt, pepper and cumin to cooked potatoes. Add poblano peppers to potatoes and stir until well incorporated.
Fill a deep pot with 3 inches of vegetable oil and heat to medium high heat.
Take Tortillas and fill with 4 tbsp of potato filling the center of the tortilla. Folding together edges of the tortillas.
Fry tacos until golden brown on both sides.
Place on paper towel lined plate to absorb excess oil.
Plate Tacos and garnish with sour cream, salsa verde, cilantro and Rizo Bros Spicy Cojita Cheese.
