Tacos de Canasta Delight (Print Version)
# Ingredients:
01 -
20 corn tortillas
02 -
1 cup salsa verde
03 -
1 large onion, sliced
→ Filling
04 -
3 large potatoes
05 -
1 lb chorizo
06 -
1/4 white onion, diced
07 -
1 clove garlic, minced
08 -
1 tsp pepper
09 -
1 tsp salt
→ Oil-Based Salsa
10 -
1 cup canola oil
11 -
2 guajillo peppers, deseeded
12 -
1/4 white onion
13 -
2 cloves garlic
14 -
1/2 tsp salt
15 -
1/2 tsp pepper
16 -
2 bay leaves
# Instructions:
01 -
Boil the potatoes with salt until soft, then mash them with butter and milk or to your preference. Cook the chorizo over medium heat in a frying pan. Once cooked, add the mashed potatoes, diced onion, garlic, and mix well. Season with salt and pepper, then cook for an additional 5 minutes. Set aside.
02 -
Roast the onion, garlic, and guajillo peppers until browned. Add canola oil and bay leaves; fry everything together. Blend the mixture in a blender and strain it. Heat the strained salsa again in a frying pan.
03 -
Heat the tortillas and add a small amount of the filling to each one. Fold the tortillas in half to form tacos. Place the tacos in a row, top with sliced onion, and add a layer of butcher paper. Repeat layering with more tacos and onion; cover with more butcher paper.
04 -
Line a basket or large pot with aluminum foil, followed by a large towel. Place a plastic bag inside, then add a layer of butcher paper for absorption. Add the layered tacos as instructed, pour the oil-based salsa over the top, seal the bag, and cover with the towel. Let rest for one hour before serving.