Beef And Enchilado Queso Tacos

Disclosure: This is a compensated campaign in collaboration with Latina Bloggers Connect and Cacique.

I am 2 things. # 1: I am a bit of a cheese connoisseur. By no means am I a cheese snob though. I just happen to love those of the exotic form. Stinky, smooth, creamy or crumbly they all rank high in my book.
#2: I’m a musician. How do these two worlds connect you ask? Well, a few years back I was lucky enough be be able to tour around the world in a band I was in. To me, the biggest perk of this was that I was able to eat my way through countries. No matter where I was, I always made it a point to go out and taste the local cuisine everywhere I went. Three places in particular: Italy, France and Switzerland, generally, all happen to make the best cheeses anywhere. My point is that I have tried some of the best cheeses this little planet of ours has to offer.

One more thing I forgot to mention: I’m Latina. And I love love love me some Mexican queso. I’ll take queso fresco, panela, queso quesadilla and any of the other Cacique cheeses and cremas. One of my favorites has to be Enchilado. I put it on as many things as possible when I cook. The thing about this cheese is that even though it is considered a semi-exotic to some folk, you could find it just about anywhere here in the states. There are three or four local markets that are within a 1 mile radius of my house that I could go to to find this alluring and enticing queso. I love that! What I love even more then that is a good cheese coupon. I recently became a member of the Autentico Cheese Society which sent me a coupon for some Cacique cheese. Join today! First 20,000 members to sign up for Autentico Cheese Society will receive a welcome package with $5 in coupons. Sounds cheesy good to me.

Ingredients for beef and enchilado queso tacos:

Corn tortillas
Left-over shredded beef
Vegetable oil
Cacique Enchilado cheese (grated)
chopped lettuce
chopped tomato
Sliced Avocado
Cacique Crema Mexicana

Directions:

Over an open flame heat corn tortillas on both sides to heat.
Fill the center with shredded beef. Then fold the tortilla over so both edges touch.
Enclose with a toothpick.
In a large frying pan pour in enough oil to fill to the 1/2 inch mark. Allow to get hot. Then add in tacos and fry on both sides for 7 to 8 minutes or until hard crisp.
Remove from frying pan and drain on a paper towel lined plate.
Let tacos cool for a few minutes then carefully pull toothpicks out of taco.
Open the shell and stuff with Cacique Enchilado cheese, then top with lettuce, tomato, and avocado slices.
Drizzle top with crema.
Enjoy!