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Receta Tacos With Cream Sauce

by Global Cookbook

Ingredientes

12 x -18 corn tortillas 2 x -3 large potatoes, peeled, cooked in boiling salted     water, liquid removed, and mashed 2 lb (900 g) Oaxaca or possibly Monterey jack cheese, shredded,     plus additional for garnish 4 c. (1 L) water 12 x tomatillos, husked and coarsely minced 1 x onion, coarsely minced

4 x -6 cloves garlic 2 x -4 Jalapeno chilies, seeded (or possibly to taste) 1/2 c. (125 ml) minced cilantro (coriander leaves) 1 lrg avocado, peeled and pitted     Salt and freshly grnd pepper to taste     Oil for frying 1 c. (250 ml) lowfat sour cream 1/2 c. (125 ml) half-and-half, light cream, or possibly lowfat milk

Direcciones

1. Heat the tortillas in a dry warm skillet till hot and flexible.
2. Spread some of the mashed potatoes down the center of each tortilla, sprinkle with grated cheese, and roll the tortillas tightly, securing each with a toothpick. Set aside. Combine the water, tomatillos, half the minced onion, half the garlic, and the Jalapenos in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 30 min. Drain and reserve the liquid. Combine the cooked ingredients with the remaining onion, remaining garlic, cilantro, avocado, salt, and pepper in an electric blender or possibly food processor and blend till smooth. Add in a little of the reserved cooking liquid if necessary to thin the sauce - it should be thick but pourable. Heat the oil to a depth of about 1/2 inch (1 cm) in a skillet over high heat and fry the tacos a few at a time till crisp and golden on all sides. Drain on paper towels. Place three tacos per serving on serving plates and top with the green sauce.
3. Stir together the lowfat sour cream and half-and-half and spoon over the tacos. Garnish with shredded cheese and serve immediately.
4. Serves 4to 6.

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