TACOS MARY RECIPES

Steps:

• Preheat the oven to 375°F
• Cut 2
• 5-inch circles out of the tortillas (3 per tortilla)
• Brush the circles with olive oil on both sides
• Place the tortilla circles in mini muffin pans
• Sprinkle with salt and pepper and bake until golden, approximately 6 minutes
• Let the shells cool
• Cover them in an airtight container until ready to use
• In a medium pot over high heat, bring 3 quarts of water to a boil
• Add a generous pinch of salt to flavor the pasta
• Add the pasta, stir, and simmer for approximately 8 minutes, or according to the directions on the package
• Once the pasta is cooked, drain into a colander, then lay it out flat in a shallow pan to cool down to room temperature, about 10 minutes
• Add the canola oil and stir it through the pasta to avoid clumps
• Fill a medium pot one-third of the way up with water
• Place a larger stainless bowl over the pot; set on medium
• Add the milk or half-and-half and allow it to heat up
• Add the cheeses in handfuls and stir with a wooden spoon, until all the cheeses are melted
• Check the consistency
• If it is too thin and won’t stick to the pasta, add more cheese
• Add a bit more milk if it appears to be too thick
• Stir in the teaspoon of chipotle puree, add salt, and adjust seasonings if needed
• Add the pasta
• Stir to heat through
• Spoon the macaroni into the mini taco shells and garnish with guacamole and additional chipotle purée on top
• Serve on a decorative platter (be sure not to set out too early, as taco shells might get soggy) or pass as a small bite