Crispy Cheese Tacos with Nopales in Salsa Verde

/ Salsas, Others, Patijinich / By

Crispy Cheese Tacos with Nopales in Salsa Verde

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Directions

Step 1 Heat oil in a large skillet over medium heat. Add the scallions and cook for 1 minute, until softened and begun to brown. Add the nopales, cooked potatoes, sprinkle the salt and stir for a couple minutes until they begin to gently brown.
Step 2 Pour the salsa verde on top, stir, and continue cooking for 4 to 5 minutes, until thickened and seasoned. Set aside.
Step 3 Meanwhile, in a non-stick pan preheated over medium heat, heat the tortillas on both sides. Cover in a clean kitchen towel or tortilla warmer. One by one, add ½ cup of shredded cheese, once it metals and begins to bubble, top with a corn tortilla. Let it continue setting until cheese creates a brown crust all over.
Step 4 Flip the tortilla and let it crisp a bit for about a minute. Place on a plate, top with the nopalito, potato, salsa verde guisado, garnish with shredded lettuce, salsa ranchera and queso fresco. Repeat until done.

 

Ingredients

  • 2 tbsp vegetable oil
  • 8 scallions, thinly sliced
  • 1 jar La Costeña tender cactus nopalitos, drained
  • ½ pound potatoes, peeled, diced and cooked
  • ½ tsp kosher salt
  • 1 jar La Costeña Green Salsa tomatillo sauce
  • 8 corn tortillas
  • Oaxaca cheese, shredded
  • La Costeña Salsa Ranchera
  • Iceberg lettuce, shredded
  • Queso fresco, crumbled.

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Crispy cheese tacos 

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Author

Pati jinich
Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.