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Red Tacos

Bright and flavorful tacos made with guajillo chiles and fresh tomatoes for red tortilla dough, filled with crumbled queso fresco and tangy tomatillos, offering a lighter and healthier taco option.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Main Course, Snack
Cuisine: Mexican, Tex-Mex
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Tortillas
  • 3 pieces guajillo chiles Soaked in hot water
  • 2 medium tomatoes For pureeing
  • 2 cups tortilla flour For the dough
  • 1/2 teaspoon salt
  • 1 cup water As needed
For the Filling
  • 1 cup queso fresco Crumbled
  • 2 medium tomatillos Diced
  • 1/4 cup salsa verde To taste

Method
 

Preparation
  1. Soak guajillo chiles in hot water until soft, then puree with fresh tomatoes to make the liquid for the tortilla dough.
  2. Combine the pureed mixture with tortilla flour, salt, and water to form the dough.
  3. Roll out the dough and cook on a hot griddle until lightly browned.
Filling
  1. For the filling, mix crumbled queso fresco with diced tomatillos and a splash of salsa verde.
Assembly
  1. Assemble the tacos by filling tortillas with the queso fresco mixture and topping with additional salsa verde before serving.

Notes

Store cooked tortillas and filling separately in airtight containers. Tortillas can be kept at room temperature for a few hours or in the fridge for up to 3 days. To freeze, lay cooked tortillas flat with parchment between each and place in a freezer bag. Keep filling fresh for best results.