Tacos de Canasta Easy (Print Version)
# Ingredients:
01 -
20 small corn tortillas
02 -
1 cup tangy salsa verde
03 -
1 large onion, cut into slices
→ Filling
04 -
3 big potatoes
05 -
1 pound spicy chorizo sausage
06 -
1/4 white onion, finely chopped
07 -
1 garlic clove, finely minced
08 -
1 teaspoon ground black pepper
09 -
1 teaspoon salt
→ Oil-Based Salsa
10 -
1 cup of neutral-flavored canola oil
11 -
2 guajillo chiles, seeds removed
12 -
1/4 white onion, left whole
13 -
2 garlic cloves
14 -
1/2 teaspoon salt
15 -
1/2 teaspoon black pepper
16 -
2 dried bay leaves
# Instructions:
01 -
Peel and boil the potatoes in salted water until soft. Mash them to your preferred texture, mixing in butter or milk if you'd like. Meanwhile, fry the chorizo on medium heat until fully cooked, then combine it with the mashed potatoes, diced onion, and garlic. Stir everything together, add salt and pepper, and let cook for five more minutes. Put this aside.
02 -
Toast the garlic cloves, onion, and chiles until lightly charred. Toss them into hot canola oil along with bay leaves. Blend everything together once fried, then strain the mix to remove solids. Heat it up again in a pan to finish.
03 -
Warm up the tortillas until soft. Fill each one lightly with the prepared filling and fold them in half. Lay them side-by-side, sprinkle sliced onion over the top, and cover them with butcher paper. Continue with more layers of tacos, onion, and butcher paper.
04 -
In a large pot or basket, place a layer of aluminum foil. Lay down a big towel inside, followed by a clean plastic bag, then some butcher paper. Arrange the tacos in layers as instructed, pour the oil salsa across everything, tightly seal the bag, and cover it all with the towel. Let it sit for an hour before serving.