Monday, April 12, 2021

Tacos de Jocoqui al horno (Baked Sour Cream Tacos)

 It's time for Baking Bloggers again.  I love this group, I get to stretch my culinary wings out a little. 
The only requisite, and this is a firm one, is that what we share has to be baked.   Sue of Palatable Pastime is our hostess. 

This month we're concentrating on Mexican food.  

Hey, if you've followed along with me for any length of time, you know I love my South of the Border food.  

Tacos de Jocoqui al Horno

We do Taco Tuesday every single week.  Without fail. 

And I like to play with my food, so I'll do something a touch different almost every week for myself. I've made Margarita Shrimp Tacos, Grilled Fish Tacos, Cantalope Salsa to top the Fish Tacos, and even made Cauliflower Tortilla shells, (which are amazingly AWESOME!!!)

  This past week, I made these 'baked' tacos.   I would have called them enchiladas but the references I found called them tacos. So I'll go with that.  

Tacos de Jocoqui al Horno

And I'll be doing a repeat on them. 

Here is how they came together, at least the pictures of how they came together. 

Tacos de Jocoqui al Horno (Sour Cream Tacos)


and topped with some Créme Fräiche. 

Tacos de Jocoqui al horno  (Baked Sour Cream Tacos)

And on my plate.  Fair warning, I'd already devoured one.  

Tacos de Jocoqui al horno  (Baked Sour Cream Tacos)

Tacos de Jocoqui al Horno

Tacos de Jocoqui al Horno

Yield: 6 servings
Author: Sid's Sea Palm Cooking - Adapted from recipes on Big Oven and Recipe Lion
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
This is a fun take on tacos. They're baked and are vegetarian as well. An did I mention totally delicious.


  • 2 Tbs oil
  • 12  corn tortillas
  • 2 T. Salsa - your favorite brand
  • 1 lb Monterey Jack or Colby Jack  cubed or cut into strips
  • Oil for frying
  • 1 1/2 cups fresh tomatoes or a 15 oz. can solid pack tomatoes
  • 1 tablespoon finely minced fresh oregano or 1 teaspoon dry oregano, rubbed
  • 1 small onion, chopped (half way between golf and tennis ball size)
  • 1-2 cups Sour Cream or  Créme Fräiche ( I make my own)


  1.  Fry tortillas lightly in oil, put some of the sauce and a piece of cheese onto each tortilla and and roll up . Arrange in a buttered shallow glass baking dish. Pour remaining sauce over tacos, top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30 minutes.  Check after 15 minutes to make sure that all that cheese is not escaping.
  1. For the sauce, wilt the chopped onion in hot oil. Add the tomatoes, oregano, salsa, and salt. Cook for 15 or twenty minutes. Set aside.  Since I used fresh tomatoes, I ended up letting them simmer for 20 minutes.


Do not skip 'frying' the corn tortillas to save some calories. By frying them a little, they tend to hold together better and can withstand the baking without falling apart.

I did do some with flour tortillas, but they did not turn out as well, at least to my taste-buds.  The corn tortillas had a richer taste.

Did you make this recipe?
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Created using The Recipes Generator
Baking Bloggers (April 2021): Baking of Mexico
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. This looks so super delicious and great.

    1. They were delicious, not particularly photogenic, but tasted amazing.

  2. Mmmmm my mouth is watering - I'd love a couple on my plate for lunch today!

    1. I did do a repeat, cause I could. They were that good.

  3. I see a Meatless Mexican Monday in my future. Thanks Sid.

    1. I may just do a repeat for myself today. It's Monday, right?

  4. Those look delicious! I think I would call them tacos, too, since they are fried first. Yum.

  5. A lot of Mexican food is not photogenic but who cares! Deliciousness is what counts and yours are delicious!


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