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.  

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.  

And I'll be doing a repeat on them. 

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

 

and topped with some Créme Fräiche. 

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

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.

Ingredients

• 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)
  

Instructions

Assembly

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.
   

Sauce

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.
   

Notes: 

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

• Baked Pork Enchilada Salsa Verde Casserole from Sneha's Recipe
• Bolillos from Culinary Adventures with Camilla
• Capirotada de Leche from Palatable Pastime
• Cheesy Corn Dip from Magical Ingredients
• Chicken Chili Tortilla Casserole from Food Lust People Love
• Mexican Chicken Bake (DASH Friendly) from A Day in the Life on the Farm
• Tacos De Jocoqui (Sour Cream Tacos) from Sid's Sea Palm Cooking
• Telera Rolls from Karen's Kitchen Stories