Description
Tacos de canasta translates in English as "basket tacos," which perfectly describes how they're transported and served. To make them, you'll fill your tacos individually, as usual. Then you'll pack them in a plastic bag coated with a chile-infused oil, where they'll steam on their own and keep warm until you're ready to eat them. They're also sometimes called tacos sudados (sweaty!).
Ingredients
- 1/2 medium white onion
- 1 jalapeño pepper
- 1 tablespoon vegetable oil, or pork lard
- 2 pounds potatoes, peeled and diced
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil, or pork lard
- 1/2 medium white onion, coarsely chopped
- 1 clove garlic, minced
- 4 cups canned black beans, from about 2 (15-ounce) cans
- 1 teaspoon kosher salt
- 3/4 pound tomatillos
- 1 clove garlic, crushed
- 1 medium white onion, coarsely chopped
- 1/2 cup coarsely chopped fresh cilantro
- Kosher salt, to taste
- 1 large ripe avocado, diced
- Vegetable oil, or pork lard, for frying
- 3 tablespoons ground achiote
- 20 corn tortillas
Directions
- Gather the ingredients.
- Slice the onion crosswise.
- Slice off the stems and tops off the jalapeños, slice them in half lengthwise, and remove the seeds and veins. Then slice them crosswise.
- Heat the oil in a large skillet over medium heat. When the oil shimmers, add the onion and jalapeño and cook until soft.
- Add the potatoes and cook, pressing with a spatula, until they are completely mashed. Add salt and stir to incorporate.
- Transfer to a bowl and set aside. Wipe out the skillet.
