Crispy Pineapple Habanero Tacos de Soto

Name: Crispy Pineapple Habanero Tacos de Soto
Ingredients: test

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A high-end, tropical take on the legendary Mexican street food, Tacos de Soto. We crosshatch premium all-beef franks, hard-sear them, and glaze them in Bravado Spice Pineapple & Habanero Hot Sauce. Rolled tightly in corn tortillas with gooey Oaxaca cheese and fried until shattered and crispy, these are served with an avocado crema.

Created By Levi Hardeman

Cooking Time

15

Prep Time

20

Servings

4

Ingredients

11 ITEMS

1

1/4 c

1

4

1-1/2 c

3 Tbsp

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$7

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1 Tbsp

Oil

Toothpicks

Instructions

Mix Crema: in a blender, or food processor, blend the avocado, lime juice, and cilantro until smooth and crema. Put in fridge.
Crosshatch the Franks: Take a sharp knife and score a shallow crisscross pattern across the entire length of the hot dogs. Don't cut all the way through, just enough to open up the surface. This creates maximum surface area for the glaze to stick to. Sear & Glaze: Heat 1 tablespoon of oil in a skillet over medium-high heat. Drop in the scored hot dogs. As they cook, the crosshatches will curl and open up. Sear for about 4 to 5 minutes until crispy. Turn the heat to low, pour in the 3 tablespoons of Pineapple & Habanero sauce, and toss aggressively for 30 seconds until the sauce reduces into a sticky glaze locked inside the cuts. Remove from the pan.
Warm the Tortillas: Wrap the corn tortillas in a damp paper towel and microwave for about 45 seconds. They must be steaming and completely pliable, or they will crack when you try to roll them.
Roll and Pin: Lay a warm tortilla flat. Place a small handful of the pulled Oaxaca cheese strings down the center. Lay a hot, glazed hot dog right on top of the cheese. Roll the tortilla tightly around the hot dog like a taquito, and weave a toothpick through the center to pin it shut so it doesn't unroll in the oil.
The Fry: Heat about an inch of oil in a heavy-bottomed pan to 350°F. Carefully drop the pinned tacos into the oil, seam side down. Fry for about 2 to 3 minutes per side until the tortilla is deeply golden brown and shattered crisp, and the cheese is melted and bubbling out the ends. Move them to a wire rack to drain.