For the tacos:

  • 24 Small corn tortillas
  • 2 Chicken breasts (cooked and shredded) – or 11 oz (330g) pork (cooked and shredded)
  • Corn oil for frying

For the dip:

  • 1 17 oz (475g) Bottle of La Costeña Green Mexican Salsa
  • 1 Cup of peanuts (toasted and peeled)
  • 1 Cup of dry yoghurt cheese
  • 2 Teaspoons of sugar

How to

Place a small amount of pork or chicken across the tortillas, roll them up, fry them in the hot oil and leave to drain over kitchen paper towels. Serve while hot with the peanut dip.

For the dip:

Blend all the ingredients until smooth.

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