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Ingredients

60g filling per huarache, mashed potatoes make a great filling

1 Huarache Tortilla

2 tbsp sour cream

2 tbsp Tomatillo Salsa

1 tbsp Ranchero Sauce

2 tsp pecorino cheese, grated

oil for frying, about 1 litre

Tacos Dorados using leftovers!

Serves

1

The day after the big feast, are there left overs? Maybe not, but if so and you don't fancy a repeat of the day before, use your leftovers as a filling for this version of tacos dorados. Tacos dorados are filled, rolled tortillas that are fried until crisp then anointed with sour cream, salsa and a sprinkling of hard cheese. Yes please! We have used huarache shaped tortillas which will give you an extra long taco without the bulk of a circular tortilla. Try it out, we think you will like it.

Method

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.