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For dressing, in a small bowl whisk together the jalapeño chile peppers, mayonnaise, Mexican crema, cilantro, lime juice and paprika. Season to taste with salt. Stir in milk as needed for desired consistency; cover and chill.
In a large skillet, heat oil over medium heat. Fry the tortillas, one at a time, for 1 to 2 minutes or until brown and crispy on both sides. Drain on paper towels and season with salt. Set aside in a single layer.
Drain all but 1 tablespoon of oil from the skillet. Fry the hominy in oil over low heat for 4 to 5 minutes or until heated through, stirring gently. Drain on paper towels and sprinkle with some salt and cayenne pepper.
In a large mixing bowl toss together lettuce, chicken, mango, avocado, tomatoes, chorizo, bell pepper and raisins. To serve, top each fried tortilla with the salad mixture. Drizzle with dressing and sprinkle with fried hominy and, if desired, queso fresco.