Josh Elkin
Region: US
Friday 17 October 2025 16:06:09 GMT
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Mark Elkin :
Nice last name!
2025-10-18 04:16:37
0
towman127 :
💪💪💪💪 I definitely wanna try this
2025-10-17 16:20:25
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Josh Elkin :
INGREDIENTS 10 yellow corn tortillas 10 blue corn tortillas 1 package of Cacique Premium Pork Chorizo 1/2 container of Cacique Crema Mexicana 1/4 package of Cacique Queso Fresco 1 Package of Cacique Oaxaca Cheese 1/2 cup Cacique Medium Homestyle Salsa 1/2 cup Cacique Hatch Chile Salsa Verde 5 diced Roma tomatoes 2 seeded and chopped jalapeños 1 diced onion 1/2 cup chopped cilantro 1/4 cup lime juice Cilantro for garnish Using Halloween cookie cutters (easily found online), cut the yellow and corn tortillas into smaller sizes. I used a bat, a ghost and a pumpkin. Fry them in 350 degrees frying oil for about 3 minutes stirring so they get extra crispy Toss them in salt and set aside Combine the chopped onions, tomatoes, jalapenos, lime juice, and cilantro in a bowl, and season with salt and pepper. Set aside Grate the Cacique Oaxaca Cheese and place on a non-stick sheet tray Fry the Cacique Premium Pork Chorizo for 5 minutes, extracting the grease Add a few dollops of the chorizo on top of the Oaxaca cheese and place in the oven at 375 degrees F for about 5 minutes or until the cheese starts to melt Place the chips on a plate, and then slide the cheese and chorizo on top Add alternating dollops of salsa on top followed by the pico de gallo Drizzle some of the Cacique Crema Mexicana on top of the pico, and the crumble on the Cacique Queso Fresco Garnish with chopped cilantro
2025-10-17 16:34:26
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Via_Vixen :
😍😍😍
2025-10-17 22:36:05
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Sandy :
❤❤❤
2025-10-17 16:11:50
0
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