Here’s a spicy dish your diners will love to taco’bout, created by Chef Justin Carlisle from Laughing Taco in Milwaukee, WI. Topped with a spicy blend of McCormick Culinary Onion Powder, Garlic Powder and Chipotle Powder, you don’t have to wait for #TacoTuesday to celebrate this feature!
20 eaches Tortillas, Corn, 3 inch, double wrapped in assembly
Procedure
For the Filling:
Peel and dice the potatoes.
Add potatoes to a pot of water, boil the potato until tender.
Dice the Roma tomatoes, then blend with tomato sauce and dry spices in a blender until smooth.
Combine the potatoes and tomato puree and cook on low temperature setting in a small braiser or sauce pot until thick and the tomato puree coats the potatoes.
For the Assembly:
Put 2 corn tortillas together and toast on each side.
Spoon 4 Tablespoons of potato and tomato mixture inside tortillas and serve.
Chef's Tip!
Add these tacos to your bruncheon menu and add some fresh fruit cup or a side of eggs and chorizo!
This recipe makes 10-1 serving double wrapped corn tortilla tacos.
