Directions:
- Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Drop in 1 tortilla at a time and fry until crisp, about 1 to 2 minutes, turning once. Remove with tongs, shake off excess oil and transfer to paper towels to drain. Repeat for all tortillas.
- Heat 1 tablespoon of vegetable oil in a large skillet over moderate heat. Add the chorizo and saute for 3 minutes, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Stir in the garlic and cook for 1 more minute to release its aroma. Add the tomatoes saute an additional minute. Remove from the heat and stir in the anejo cheese.
- To serve, spoon warm chorizo mixture onto crisp tortillas and top with shredded lettuce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.3 Kcal (1299 kJ) | ||
| Calories from fat | 177.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.71g | 30% | |
|---|---|---|---|
| Cholesterol | 39.75mg | 13% | |
| Sodium | 629.38mg | 26% | |
| Potassium | 573.98mg | 12% | |
| Total Carbs | 20.02g | 7% | |
| Sugars | 7.48g | 30% | |
| Dietary Fiber | 5.01g | 20% | |
| Protein | 13.08g | 26% | |
| Vitamin C | 22.9mg | 38% | |
| Iron | 0.8mg | 5% | |
| Calcium | 284.7mg | 28% | |
| Amount Per 100 g | |||
| Calories | 103.77 Kcal (434 kJ) | ||
| Calories from fat | 59.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 30% | |
|---|---|---|---|
| Cholesterol | 13.29mg | 13% | |
| Sodium | 210.47mg | 26% | |
| Potassium | 191.94mg | 12% | |
| Total Carbs | 6.7g | 7% | |
| Sugars | 2.5g | 30% | |
| Dietary Fiber | 1.68g | 20% | |
| Protein | 4.37g | 26% | |
| Vitamin C | 7.6mg | 38% | |
| Iron | 0.3mg | 5% | |
| Calcium | 95.2mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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