Baked Sour Cream Tacos - Tacos De Jocoqui Al Horno
Submitted by brosmif
Flour tortillas filled with Monterey Jack cheese and a spiced tomato sauce, rolled up, smothered with more sauce and sour cream, and baked until bubbly. An authentic Mexican baked taco the whole family will love.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minThese aren’t your typical crispy-shell, ground-beef tacos. ¡Estos son otra cosa!
Flour tortillas get lightly fried until pliable, filled with cubes of Monterey Jack and a homemade tomato sauce spiked with oregano and jalapeña salsa, then rolled up snug and lined in a baking dish.
More sauce goes over the top, more cheese gets piled on, and then a generous blanket of salted sour cream seals the deal before everything bakes into a melty, saucy, golden casserole.
It’s the kind of dish that disappears from the table before you’ve even sat down.
Kitchen Tips
- Fry the tortillas just long enough to soften them so they roll without cracking. You’re not looking for crispness here.
- Cube the cheese rather than shredding it so you get pockets of melted Monterey Jack throughout each taco.
- Let the tomato sauce simmer a full 15 to 20 minutes before assembling. It needs time to thicken and concentrate.
- Serve with a side of Mexican rice and refried beans for the full spread.
Ingredients
Directions
For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and salt. Cook for 15 or twenty minutes. Set aside.
Fry tortillas lightly in oil, put some of the sauce and a piece of cheese on each one and roll. Arrange in a buttered shallow glass baking dish . Pour remaining sauce over tacos, top with cheese and spoon sour cream over all.
Bake at 325℉ (160℃). for 25 to 30 minutes.
Serves 6 to 12.
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