UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
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Get your fillings ready and make sure they are not stone-cold from the fridge. If necessary reheat in the microwave.
Put the oil in a saucepan that will hold the length of the huarache or use a deep frying pan. Heat to 180oC. When hot, using tongs and a spatula, quickly lower the huarache in the hot oil, remove, drain and place on a plate lined with paper towels. This softens the tortillas and allows you to roll them without them cracking. Blot the surface and place 60g of filling down the centre tightly roll and secure with a toothpick. Then gently lower into the hot oil and fry for about 1 minute, until crisp, golden but still a little pale (it will continue to darken when it is removed from the oil). Drain completely over the pan and then place in a tray lined with paper towels.
If making a few of them they can be kept in a low oven while you are making more.
When you are ready to serve, place the tacos dorados on a plate covered with sour cream then the Tomatillos Salsa, then a drizzle of Ranchero sauce in a stripe down the centre and finally grate over the cheese. Serve with napkins.