- 20 Tortillas
- 2 Potatoes
- Margarita Chorizo Fino 12/12 oz.
- Salt and oil
- Margarita Crema Agria 12/16 oz.
- Salsa Verde or Pico de Gallo.
- Margarita Fresh Cheese 12/12 oz.
- Cheese Cotija Granted 12 oz.
You cook the potatoes with the husk and everything, to know when they are already uncertain a knife. You put the chorizo Margarita in a pan to brown. When the potatoes are already cooked, you remove the skin, and crush them with a spoon until they are as porridge, stir the potato with the sausage. You put the prepared to the tortilla and the wrap as taquito and you put a toothpick so that it does not unwind and you put them to gild in oil, do not let them burn them but they are light brown color.
Mode of Service:
You put the tacos in a flat dish, you put the cream, then the lettuce, the sauce and the cheese.