Tacos de jocoqui al horno (baked sour cream tacos)

Yield: 6 Servings

Measure Ingredient
12 Tortillas
Oil for frying
Sauce:
2 tablespoons Oil
2 tablespoons Salsa Jalapena or your favorite chili relish
1 small Onion, chopped
1 can Solid pack tomatoes, Chopped
Salt
1 pounds Monterey Jack cheese, cubed
1 teaspoon Rubbed oregano
1 pint Sour Cream, salted

For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and salt.

Cook for 15 or twenty minutes. Set aside. Fry tortillas lightly in oil, put some of the sauce and a piece of cheese on each one and roll. Arrange in a buttered shallow glass baking dish. Pour remaining sauce over tacos, top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30 minutes. Serves 6 to 12.

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