Tacos

Cooking Instructions

Saute until golden brown: 1 finely chopped onion in 2 tablespoons butter.

Add and simmer about 3 minutes: 1/2 cup tomato juice, 3 peeled minced green chilis, 1 cup shredded cooked chicken or cooked pork sausage meat, 1/8 teaspoon thyme, 1 teaspoon salt, Dash of cayenne. Set this filling aside.

Now fry in deep fat heated to 380 until golden about 18 Tortillas.

Remove them from the fat and drain. Cut into thirds.

Place 1 teaspoon of the above filling on each piece.

Fold in half, secure with a pick and bake until almost crisp in a 450 oven.

Wine Pairing(s)

Schmitt Söhne Relax Riesling

Monchhof-Robert Eymael Riesling Kabinett 'Urzig Wurzgarten'

A J Adam Riesling Dhroner

Concha y Toro 'Don Melchor' Cabernet Sauvignon

G&M Machmer Gewurztraminer Spatlese 'Bechtheimer Stein'

Zimmerman-Graeff Riesling Spatlese

Muller-Catoir Riesling Spatlese Haardter Herrenletten

Leitz Riesling Kabinett 'Rudesheimer Klosterlay'

Bloom Riesling

Chateau Haut-Brion 'Grand Cru Classe' Graves