Tacopeño (Taco de Chile Jalapeño)

By Marco Cuervo, Chef at Lupita 

Give a tasty twist to your barbecue party this summer with a Mexican bite.
 
Serves 6 ( 2 Tacos per person)
 
Ingredients:

• 12 corn Taco size tortillas
• 120 gr refried beans 
• 12 large size Chiles Jalapeños
• 120 gr Chihuahua Cheese
• 120 gr Flor de Calabaza
• 120 ml of Salsa Worcestershire 
• Sea Salt
• 90 ml Crema (crème Fraiche)
• 60 grs of crumbled Queso Ranchero
• 12 coriander leaf 
• 3 limes in half
 
Recipe:

1. Stuff the chillies with Chihuahua cheese and Flor de Calabaza
2. Simmer the stuffed Chile Jalapeño on the Salsa Worcestershire and marinate overnight.
3. Grill the chillies until the cheese is melted and the chilli gets the grill marks and the Chihuahua cheese begins to melt.
4. Place the tortillas on the griddle to warm up flipping sides.
5. Spread the refried beans on top of each the tortilla.
6. After heating up both, place the grilled Chile Jalapeño on top the tortillas. 
7. Sprinkle 1 pinch each of Sea Salt. Garnish with a Zig Zag of Crème Fraiche , Queso Ranchero crumbled, coriander and a squeeze of lime.