INGREDIENTS:6 6-inch corn tortillas as needed, hot fry oil 6 oz. taco meat 3/4 cup Pepper Jack Cheese, shredded ½ tsp. cilantro, chopped as needed, smoked cheddar aioli (recipe follows)Smoked Cheddar Aioli (Yields about 3 cups): 1 Tbsp. butter 1 Tbsp. garlic, chopped ½ cup milk 2 roasted red peppers, seeded, chopped 3/4 cup smoked Cheddar cheese, grated ½ cup Cheddar cheese, grated 2 Tbsp. green onions, sliced 2 Tbsp. cilantro, chopped ¼ tsp. cayenne pepper ¼ tsp. cumin 1 ½ tsp. kosher salt ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.