Advertisement
Instructions:
- In a Dutch oven or deep fryer, add enough oil to deep fry the tortillas to create the taco bowls and preheat to 375 degrees F.
- Center a tortilla in the Dutch oven or deep fryer and mash down with the back of a large tin can with tongs and fry until golden brown (see video). Place on a wire rack upside down and let drain.
- Meanwhile, in a large cast iron skillet, add the meat and cook until it begins to brown.
- Stir in the poblano, jalapeno, onion, cumin and 1 1/2 tablespoons Kent Rollins’ Chili Seasoning. Continue to cook for about 4 to 5 minutes, stirring occasionally. Set aside in a warm place.
- Add the beans to a saucepan over medium heat. Stir in Kent Rollins’ Taco Seasoning, 2 teaspoons Chili Seasoning, and Kent Rollins’ Mesquite Seasoning. Simmer for about 5 minutes, stirring occasionally.
- In a small saucepan over low heat, add the cubes of cheese. When it begins to melt, stir in the red pepper flakes, 1 teaspoon Chili Seasoning, and chicken broth. Mix until smooth.
- Add half of the beans to the bottom of the taco shell, followed by ¼ of the meat. Add the lettuce to your suiting followed by 1/4 of the meat and drizzle with cheese sauce. Top with tomatoes and guacamole on top.
- Serve immediately.
Advertisement
