tacos al vapor

These tacos de canasta are filled with beans and potatoes, wrapped in corn tortillas, and steamed in hot chile oil. Don&#39;t forget to top them with salsa verde for an added kick and flavor!

Best Tacos de Canasta

refried beans

potatoes,

plant milk

garlic, finely minced

chipotles in adobo, finely minced

Salt

neutral vegetable oil

ancho chile, de-seeded

guajillo chiles, de-seeded

¼ white onion, roughly chopped

garlic, roughly chopped

~30 corn tortillas

½ white onion, thinly sliced

Salsa verde

Avocados

cilantro

Prepare a batch of refried black beans, or reheat them if you are using store bought.

Bring a large pot of salted water to a boil, then add in the cubed potatoes. Cook for 15-20 minutes, or until very soft.

Drain the water, then mix in plant milk, minced chipotle chiles, garlic, and salt. Mash until it reaches your desired consistency.

Filling

Heat a cast-iron skillet over medium, then toast the chiles for 30-60 seconds per side, or until fragrant. Bring a pot of water to a boil, then turn the heat off and add the chiles to the water. Cover and let sit for 12-15 minutes to soften.

In the meantime, heat 1 tablespoon of oil in a skillet over medium. Saut&eacute; the onion, for 3 minutes, or until translucent. Add in the garlic and cook for another 1-2 minutes.

Transfer the garlic and onions to a blender with the chiles, remaining oil, and a pinch of salt. Mix the salsa on high until no chunks remain, then strain it back into a pot and simmer over medium.

Chile oil

Line a basket or large stockpot with a towel, then a grocery or garbage bag, followed by a few sheets of butcher paper. Note: if you are using a basket, line it first with aluminum foil to insulate it better.

Heat each tortilla briefly on a dry skillet or comal, then keep them in a towel or tortilla warmer. Add a small scoop of beans or potatoes to each tortilla, fold them in half, and place them inside the prepared basket.

Once you have a full layer of tacos, top them with a handful of sliced onions and a drizzle of hot chile oil. Add another layer of butcher paper on top and continue this process until all the tortillas and fillings are used up.

When it&#39;s full, close the bag and cover the basket or pot with another towel. Leave them to steam for 60 minutes before serving. Serve the tacos with steamed onions, salsa verde, crema, avocado, cilantro, etc. Happy eating!

Assembly

https://www.youtube.com/watch?v=_xMq0QBkXlQ

Try a different way to eat tacos by preparing tacos de canasta. Also known as basket tacos, this take on a popular Mexican street snack is filled with beans and potatoes, then wrapped and steamed in hot chile oil. Top them with a zesty salsa verde for a delicious way to curb your appetite!

Ingredientes en Espa&ntilde;ol:
Rellenos
Frijoles refritos
3 papas blancas
1/2 taza de leche de soya
1-2 dientes de ajo
2 chipotles adobadas
Sal al gusto
Salsa
2 tazas de aceite vegetal
1 chile ancho
2 chiles guajillos
1/4 cebolla blanca
2 dientes de ajo
Sal al gusto
~30 tortillas de ma&iacute;z
Servir
Cebolla blanca
Salsa verde
Aguacate
Cilantro

&#128203; FULL RECIPE &#128203;
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Tacos de Canasta (Basket Tacos)

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