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Entree
Mexican
12 tacos
5 minutes
30 minutes
2 tablespoons Lard
2 packages Melissa’s Steamed Six Bean Medley
3 cloves Melissa’s Peeled Garlic - smashed
2 teaspoons Chicken Bouillon
4 tablespoons Chicken Stock or Broth
4 tablespoons Melissa’s Costa Azul Hot Sauce
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Unsalted Butter
1 1/2 pounds Melissa’s DYPs® (Dutch Yellow® Potatoes) - diced small
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1 package Melissa’s Soyrizo
1 cup Jack Cheese - shredded
12 Corn Tortillas
Canola oil for frying
Melt the lard, over high heat, and add the beans, garlic and bouillon. Continue to cook and mash the beans. Add the chicken broth and continue to cook and keep mashing the beans for 3 minutes. Stir in the Costa Azul, remove from the heat and set aside.
In a sauté pan, heat the olive oil and melt the butter. Add the potatoes, salt and pepper and sauté until they are tender, about 10 minutes. Stir in the soyrizo and cook through about 10 minutes.
To make the tacos, spread some of the beans onto half of a tortilla and top with the soyrizo mixture and some cheese. Repeat for the remaining tortillas.
To finish the tacos, heat the canola oil in a high sided pot to 375ºF. Fry the tacos until golden brown, about 5 minutes. Serve with sour cream, Melissa’s Salsa, and your favorite taco toppings.
