The tacos are part of the typical Mexican food, although according to each region or state they are made in one way or another, and there are many ways to prepare them and everyone gives them their personal touch. Tacos are a very widespread way of eating, and can be served as an entremés or main stew, for an informal meal or for a celebration. And, although we say there are many that exist, in recipes, we will show you how Subsequent days. Therefore, we invite you to prepare these potato steamed tacos and elaborate any sauce of your liking to accompany them.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make potato tacos: |
| 1 kilogram of potatoes 1 kilogram of corn tortillas 1 tablespoon of sauce Onion 1 teaspoon of salt 250 milliliters of oil 1 teaspoon of dried oregano | To vaporize: 1 piece of thick plastic bag 1 steambolter 1 package of aluminum foil para accompany: 1 piece of col |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make potato tacos:
1. As a first step, we will gather all the ingredients to be able to start preparing the potato tacos.
2. As next step, we wash and cook the potatoes. When they are ready, we remove them from the water and let them cool. Once cold we peel them, add a tablespoon of salt and puree with them. Colle, we disinfect it, let it drain and reserve it.
3. To continue with the preparation of Mexican tacos, we take the ingredients of the sauce and roast garlic, onion and chiles. Chiles are soaked 15 to 20 minutes, they are ground and sneak. Then, we cook in water all the ingredients of the sauce for tacos except the oil. We add the oregano and rectify salt. Let the sauce boil about 10 minutes to integrate the ingredients and take the desired consistency.
4. The corn tortillas are bought the day before the preparation of potato steamed tacos so that they are dry. Or, if we prefer, we do them at home, also the day before, following the simple recipe for Mexican corn tortillas. That said, we put a pan over high heat and add the oil. Once hot, immerse each tortilla in the sauce and quickly fry it.
5. Once the corn tortillas are fried, we fill them with the potato puree to start forming Mexican tacos.
6. We put a stretch of aluminum foil, place the potato tacos on it and fold the paper. Look at the image to know how to put the Mexican tacos.
7. We are making potato tacos packages, leaving the edges perfectly sealed so that not between the steam of the water inside.
8. To make steamed tacos, in a wide pot we add water and put the basket or metallic strainer on top. It is very important that the water does not exceed the level of the strainer. We immediately place the plastic bag on the strainer, look at the photograph.
9. Then, we put the packages with the potato tacos inside the strainer to steamed them, to fill the pot.
10. Once the pot is filled, we close the plastic bag very well, cover and vaporize the potato tacos for 40 minutes. Once the time is finished, we open the packages very carefully.
11. We serve the potato tacos accompanied by previously sliced ​​and disinfected cabbage and a sauce of our preference, such as Mexican green sauce or even the remote red sauce of the previous steps.
