Mexican 30 min

Tacos de Canasta

Name: Tacos de Canasta
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 24 small corn tortillas, lightly steamed; 2 cups mashed black beans with lard; 2 cups cooked potato and chorizo filling; 1 cup chicharrón in salsa verde, shredded; 1 large white onion, thinly sliced; ½ cup chiles chipotles in adobo, blended; ½ cup vegetable oil, warm; Salsa verde and salsa roja for serving

comfort-foodmeal-prep

Ingredientsfor 2

380

Cal

14g

Protein

46g

Carbs

18g

Fat

124 small corn tortillas, lightly steamed
22 cups mashed black beans with lard
32 cups cooked potato and chorizo filling
41 cup chicharrón in salsa verde, shredded
51 large white onion, thinly sliced
6½ cup chiles chipotles in adobo, blended
7½ cup vegetable oil, warm
8Salsa verde and salsa roja for serving

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Instructions

1
Prepare all three fillings: fry mashed black beans in lard until thick and fragrant; cook diced potato with crumbled chorizo in a skillet over medium heat until potato is tender and chorizo is crispy; simmer chicharrón in blended salsa verde for 10 minutes until softened.
2
Quickly dip each tortilla in warm oil for 5 seconds to soften and add fat. Fill each tortilla with one of the fillings and fold loosely.
3
Layer the filled tacos tightly together in a large, deep container (traditionally a basket lined with plastic and cloth). Alternate filling types in rows. Drizzle the blended chipotle sauce over each layer. Top with sliced onion.
4
Cover tightly and let the tacos steam in their own heat for at least 15 minutes — the steam and fat transform them into the soft, moist, richly flavored canasta tacos. Serve from the basket with salsas.