Hmmm, this is truly a family recipe. As a matter of fact, it was the subject of a recent Facebook discussion and thus, the reason for me sharing the recipe with you all. Yummy comfort food. My mom used to stand at the stove frying tortilla after tortilla while my siblings and I had contests to see who could eat the most cheese tacos.
1 Tbsp. canola or vegetable oil
4 Bell peppers diced
4 Onions diced 3
3 (14 oz) cans diced stewed tomatoes
1 tsp sugar
1 to 2 tsp Pico Pica Taco Sauce (or more if you like it spicy)
1 pound cheddar cubed
Corn tortills
Saute bell pepers and onions in canola oil until softened. Add tomatoes, sugar and Pico Pica sauce. Cook until thick (simmer for about 2 hours) then add the cubed cheddar being careful not to over melt. You don't stir to incorporate the cheese or it will turn into a stringy, gloopy mess. You just add the cheese cubes, stir real quick and turn off the heat. You want little globs of melted cheese to scoop into your fried tortilla shells. Fry your tortillas in a bit of hot vegetable oil making your taco shells. Fill your taco shells with the cheesy tomato mixture and enjoy!
If you don't have Pico Pica sauce available in your local grocery store, you can order some directly from the distributor: http://www.mexgrocer.com/1382.html It comes in MILD and HOT...although my family seems to prefer the HOT when faced with the choice. Also, serve the Pico Pica on the side, especially if you don't add much to the cooked mixture to allow everyone to bring the tacos to the level of spice they like.
