Basket tacos are one of the popular and traditional dishes of Mexico that you can find in this country or in other regions with a slight variation in terms of filling. These are considered a rich, economical and surrender dish. There are also vegetarian tacos stuffed with potatoes, beans or one of the most traditional is the famous pressed chicharrón taco and even potatoes with meat. When I was a small, I remember September before the celebration of every year, my grandmother preparing the basket to prepare the tacos and enjoy during the night with the whole family. And it cannot be denied that grandmothers seasoning is unique and is always strange. Lets cook!
| 🚻 8 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make basket tacos, grandmothers recipe: |
| 1 kilogram of corn tortillas taqueras ½ cup of vegetable oil 4 chile guajillo 1 piece of onion 2 cloves of garlic 1 pinch of cumin Refrite beans 2 chipotle chil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, nothing spicy, |
Ingredients to make basket tacos, grandmothers recipe:
1. To start with the channeling taco recipe, first prepare the stews. Also, in a pot with a tablespoon of oil add the refused beans and chipotle chiles, the latter can be whole or chopped. Then, with the help of a crusher, sees mixing and crushing to integrate the bean with the Chipotle Chile. Keep at a low temperature to prevent beans from burning, once they have integrated well with Chile, cook only for a couple more minutes. Then, reserve.
2. For potato filling, in a pot he heats a tablespoon of oil and, immediately, add the potatoes previously cooked in water. Go from a crusher to crush the potatoes and make it puree. Add salt, pepper and dry parsley, cook about 5 to 8 minutes, then reserve.
3. For the marinade of the tacos, place in the blender a piece of white onion, a pair of garlic cloves, three to four guajillo peppers, a pinch of cumin and a cup of hot water, liquefy everything very well for 2 or 3 minutes until everything has been ground. You can hydrate the chiles guajillo previously with enough warm or hot water to soften and make it easier to blend them.
4. In a pot heats the oil and, immediately pour the sauce from Chile Guajillo Liquea, you can strain the before if you prefer. Next, over low heat to make it integrate, also add a little salt and pepper to taste and cook for 6-8 minutes. When the sauce is ready, reserve.
5. Now its time to build tacos. To do this, use taqueras corn tortillas that are slightly hot so that they can easily bend and do not break. It also first adds the filling, which can be with the bean with Chipotle Chile or the cooked potato, choose the filling that you like the most. If you want the tortillas to have a slightly crispy texture you can fry them before, but this step is completely optional.
6. Fold the tortilla with the filling and subume them in the sauce of Chile, it can be only half or completely. The sauce must be hot so that when the basket is passed or the pot begins to generate steam.
7. See the tacos in a basket with outlet paper. If you do not have a basket, you can use a pot with striking paper or waxed paper, see alternating layers of tacos and fillet onion, continue to fill your basket or your pot. When it is full and, if you had a bit of the sauce, with oil bathes all the tacos and covers with more paper. Add a fabric napkin and a plastic bag so that it seals well and does not cool. Let the tacos inside the basket or the pot before serving.
8. After the rest time of the steamed tacos, you can serve and enjoy them. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.
