Tacos Hondureños

Step by stepInstructions

1. Cook the ground beef, if using, with the onion, garlic, tomatoes, cumin, and salt into a dry picadillo; if using chicken, toss the shredded chicken with the same sofrito
2. Warm the tortillas briefly so they roll without cracking, and keep them covered
3. Spoon a line of filling down the center of each tortilla, roll it tightly, and secure with a toothpick
4. Heat oil to three hundred fifty degrees F and fry the tacos in batches, turning, until golden and crisp all over, about four minutes
5. Drain on paper towels and remove the toothpicks
6. Arrange the tacos on a platter and top with the shredded cabbage, warm salsa, crumbled cheese, and a drizzle of crema
7. Serve immediately with lime wedges and extra salsa