Growing up, and to this day, Posadas have been an integral part of my family’s holiday celebrations. Each year, we get together with family and friends for 9 consecutive days, beginning on December 16th and ending on Christmas Eve.
The piñata each night is always a big attraction for the kids, but the yummy “antojitos” are, too. As a child I remember my cousins and I used to sit at the same table each year and talk and laugh while eating.
Some common antojitos for posadas include pozole, tamales, enchiladas, sopes, and tacos.
I wanted to share these tacos dorados. They are a particular favorite because they are crunchy, easy to eat, filled with yummy goodness, and can be prepared ahead of time.
These particular tacos dorados are especially tasty, because I’ve combined three classic favorites- potatoes, chorizo and delicious cheese.
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WHAT YOU NEED
- 3 potatoes (approx 6 inches long)
- 1 Tbs. salt
- 2 Tbs. olive oil
- 1 cup grated Cacique® Cotija cheese
- 1/2 cup of finely chopped onion
- 2 garlic cloves, finely chopped
- 1 9 oz package of Cacique® Pork Chorizo
- 4 Tbs. Cacique® Crema Mexicana plus more for garnish
- 1 1/2 cups of canola oil or another oil for frying
- 40 tortillas
- 1-2 romaine lettuce hearts, washed and sliced
- 2 avocados
HOW TO MAKE IT
- Peel potatoes and cut in big chunks. Put them in a pot, add the salt, cover with water and cook at high heat on the stove for approximately 15 minutes or until soft.
- Meanwhile, heat the olive oil, add onion and garlic and cook for about 2-3 minutes. Incorporate the pork chorizo, mix well. Lower the temperature to medium-high and cook for 10 minutes. Set apart.
- When potatoes are cooked, discard water and mash them. Add 4 tablespoons of Cacique® Crema Mexicana, mix well.
- Pour the chorizo mixture into the potato mixture and blend well. Take 10 tortillas at a time and heat them up in the microwave for 1-2 minutes until soft. Take one tortilla, spread one tablespoon of the potato-chorizo mix and roll tightly, repeat until you finish the 40 tacos.
- Pour half the oil in a deep frying pan. When oil is very hot, carefully add tacos one by one making sure the fold side is down. Cook for 1 minute and 30 seconds or until they are golden, then turn them over and cook for another minute and a half.
- Remove from oil and put them on a plate covered with paper towels. Repeat until you finish with 20 tacos. By now you will notice small pieces of tortillas and filling that cover the bottom of the pan. Discard the oil, clean the frying pan, and add the other half of the oil to the pan. Fry the other 20 tacos.
- Serve with lettuce, more cream, avocado and salsa. I prefer salsa verde but you can add your favorite.