1. Make the puffy taco tortilla shells.
2. Place the queso fresco in a food processor fitted with a metal blade. Pulse-chop until consistency is coarse and crumbly.
3. Place two tortillas on a warmed serving plate. Spread 1 oz. of warmed beans in the center of each tortilla. Place 2 oz. of warmed beef barbacoa on top of the beans.
4. Spoon 1 Tbsp. of salsa verde on top of each taco. Sprinkle 1/2 oz. of queso fresco and 1/4 oz. of lettuce on each taco.
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