Boudin Tacos:
Ingredients:
2lbs. Boudin of Choice
2-3tablespoons Olive oil
2cups Shredded Colby Jack Cheese
12 Tortillas (Corn, Flour, or Both)
1cup Avocado, Cilantro, Citrus Crema (see below)
1cup Salsa Verde (see below)
Louisiana Love, Rojo Fajita, and Menudo Seasoning to taste
Method:
Cut boudin from casing and place in a bowl.
Season to taste with dry seasonings, and form into patties.
Pour olive oil into a large, heavy skillet over medium-high heat.
Cook boudin patties until crispy on the outside, top with cheese, then remove to plate and keep warm.
Heat tortillas, place boudin inside, and top with crema and salsa.
Avocado, Cilantro, Citrus Crema:
Ingredients:
8ounces Crema (Found in Latin Food Section)
1large Avocado
2 tablespoons Cilantro leaves
1large Lemon
1large Lime
Kosher salt, Louisiana Love to taste
Method:
Split, seed, and skin avocado, then place in the pitcher of a blender
Add crema, juice from lemon and lime.
Add cilantro and dry seasonings.
Blend until smooth.
Note: If sauce is too thick, water or milk can be used to thin.
Salsa Verde:
Ingredients:
6-7 small Tomatillos
2 medium Jalapeños
½ large White onion
Louisiana Love, Rojo Fajita, and Menudo Seasoning to taste
Method:
Remove paper shroud and stems from tomatillos
Char tomatillos, jalapeños, and onion over wood fire, or in oven.
Blend until smooth, then season with dry seasonings to taste.
Note: Serrano peppers can be used for a hotter salsa.