Supremo Tacos

by V & V Supremo Foods, Inc.

30 Min

Servings

ingredients

The hard-shell taco has almost become an icon for Mexican food in the United States, and the following Supremo Tacos recipe will only serve to increase its popularity.

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Ingredients

12

Corn tortillas, or ready-made hard taco shells

12 Corn tortillas, or ready-made hard taco shells
1 pkg. (14 oz)

Supremo® Brand Pork Chorizo from V&V SUPREMO®

1 pkg. (14 oz) Supremo® Brand Pork Chorizo from V&V SUPREMO®
1½ cups

Refried Beans

1½ cups Refried Beans
1 pkg. (8. 8oz)

Queso Fresco Cheese From V&V SUPREMO®, crumbled

1 pkg. (8. 8oz) Queso Fresco Cheese From V&V SUPREMO®, crumbled
1 cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 cup

tomatoes, chopped

1 cup tomatoes, chopped
¼ cup

cilantro, chopped

¼ cup cilantro, chopped
vegetable oil

vegetable oil

3 Steps to complete

1

Preheat a medium skillet over medium heat for 1 minute. Remove the plastic casing from the Chorizo and cook for 10-12 minutes, breaking up while cooking. Set aside.
2

If frying fresh corn tortillas, place enough oil to deep fry in a deep saucepan (at least 3 inches) over medium heat. Heat oil for 3-4 minutes or until it reaches 350-375 degrees. Place each tortilla in a metal taco press, and fry until crispy. Place finished shells on paper towels to drain the excess oil
3

Portion 2 Tbsp. beans, and 2 ½ Tbsp. chorizo into each tortilla. Add sour cream and crumbled cheese to taste. Top with chopped tomato and cilantro. Serve and enjoy!

Comments

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

30 Min
Ingredients :

8

INGREDIENTS:

12 Corn tortillas, or ready-made hard taco shells
1 pkg. (14 oz) Supremo® Brand Pork Chorizo from V&V SUPREMO®
1½ cups Refried Beans
1 pkg. (8. 8oz) Queso Fresco Cheese From V&V SUPREMO®, crumbled
1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 cup tomatoes, chopped
¼ cup cilantro, chopped
vegetable oil

DIRECTIONS:

1. Preheat a medium skillet over medium heat for 1 minute. Remove the plastic casing from the Chorizo and cook for 10-12 minutes, breaking up while cooking. Set aside.
2. If frying fresh corn tortillas, place enough oil to deep fry in a deep saucepan (at least 3 inches) over medium heat. Heat oil for 3-4 minutes or until it reaches 350-375 degrees. Place each tortilla in a metal taco press, and fry until crispy. Place finished shells on paper towels to drain the excess oil
3. Portion 2 Tbsp. beans, and 2 ½ Tbsp. chorizo into each tortilla. Add sour cream and crumbled cheese to taste. Top with chopped tomato and cilantro. Serve and enjoy!

Supremo Tacos

Notes: