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#FOLIO CHEESE WRAP TACO HOW TO#
#FOLIO CHEESE WRAP TACO FULL#

*** OR IF YOU’VE MADE OUR TACO SEASONING IN BULK – USE 2.25 TBSP PER POUND OF MEAT ***

1 tsp our Adobo Seasoning Recipe or GOYA Adobo Seasoning.

4.5 tsp our Sazon Recipe or 3 sachets of GOYA Sazon (If it doesn’t offend your keto).

If you cant find these in your local store, you can always sprinkle some grated sharp cheddar cheese onto some parchment paper, and bake your own. You can also use the taco meat in these other great recipes:įor the taco shells we used a refrigerated product called Folios Cheddar Cheese Wraps And as you can see, they cook up into a corn taco shell alternative nicely. And Lastly, it allows you the ability to remove the grease. This does a number of things It gives you that nice fine texture, it also gives the meat a lovely seasoned taste without being upfront and in your face. The biggest surprise I got, was that the meat was boiled with the seasonings in stock or water, and NEVER browned. Tip #1: Make your own taco seasoning, not only can you make it more authentic, but you can also make sure it’s keto friendly. Again, nothing like the fine textured, flavorful taco meat with not a trace of grease, that we enjoy from our favorite Mexican restaurant.

Let’s be honest, most of us used to by the store bought packet seasoning, would brown the ground beef and add the packet seasoning with a little water… right?Īnd what we would end up with is a coarse textured, fairly salty, and pretty greasy brownish-red looking taco meat. Well it was only after my husband worked at a Mexican restaurant, that he was able to observe a few simple tips and tricks that made ALL the difference.

#FOLIO CHEESE WRAP TACO FULL#

Place the tostada on the parchment paper set aside earlier and broil in the oven on high for 2-3 minutes until cheddar cheese is full melted.Do you ever wonder how Mexican restaurants get their taco meat to have a completely different taste and texture, to the stuff that we all seem to make at home? Then add 2 oz of shredded cheddar cheese. Then add 4 oz of ground chicken that was cooked earlier. I used Taco Bell Fire Sauce available at grocery stores, but any hot sauce will do. Then remove the parchment paper and set aside from the folio and put on 2 tbsp of hot sauce on the top. Wait at least a minute for it to cool before the next step. This will allow the whole folio to get crispy as it cools. If the middle is not bubbling, heat another 30 seconds in the microwave and repeat until it does. The whole folio should bubble as heated in the microwave. Then heat cheddar folio in microwave for 2 minutes on supplied parchment paper. Then stir intermittently until chicken full cooked and set aside. Then add 1/4 cup taco seasoning and mix well. Then add 2 tbsp of olive oil and then add 1/3 cup chopped onions. Keto Chicken Tostada Instructions Chicken

#FOLIO CHEESE WRAP TACO HOW TO#

Check out my keto chicken taco recipe for instructions and video on how to do this. These can be made into taco shells by folding the folio right after heating in microwave over a wooden spoon. Then when it cools, it will become crispy. The key is while it is cooking in the microwave, the whole layer should be bubbling towards the end of the cook time. In my experience, I have had success with 2 minutes. They mention to cook in microwave for 1 minute and add 30 seconds if the folio does not get crispy. There are instructions on the folio package on how to make them crispy. The crispy cheese folios are versatile and a must try on the keto diet if you are looking for a crunchy option for tostadas or tacos.