World Flavors Cookbook

Tacos de Canasta

Basket tacos steamed in their own juices — soft, slightly oily corn tortillas filled with beans, potato-chorizo, or chicharron prensado.

Cuisine: Mexico

Ingredients

• 20 corn tortillas
• For bean filling: 300g refried beans with chile pasilla
• For potato-chorizo: 3 potatoes boiled and mashed, 200g chorizo fried
• For chicharron: 200g chicharron prensado
• Hot broth or oil for steaming

Instructions

1. Prepare each filling separately.
2. Fill tortillas with chosen filling. Fold in half.
3. Layer filled tacos tightly in a basket or deep pot lined with plastic.
4. Pour 3-4 tbsp very hot oil or broth over each layer.
5. Cover tightly with cloth.
6. Let steam and rest at least 30 minutes — the tacos will become soft and slightly oily.