Tacos de Canasta

🧂 Ingredients

• 24 Corn tortillas(Small, street taco size. If they are stiff, you may need to warm them slightly before filling.)
• 2 cups Mashed potatoes(Seasoned with salt, pepper, and a pinch of cumin or chili powder. Ensure they are relatively smooth.)
• 2 cups Refried beans(Cooked and mashed beans, seasoned to taste. Can be homemade or good quality canned.)
• 200 g Chicharrón prensado(This is pressed pork rind, often sold in blocks. It needs to be cooked down with a little liquid (like water or broth) and seasonings until tender and saucy. If unavailable, you can use crumbled fried pork rinds (chicharrón) simmered in a bit of salsa or broth.)
• 100 g Lard(Melted. This is crucial for brushing the tortillas and adding flavor. Vegetable oil can be substituted, but lard is traditional.)
• for serving Salsa verde(A fresh, bright salsa verde is ideal.)
• 2 Plastic bags(Large, food-grade plastic bags (like oven roasting bags or large trash bags). These will line the basket to create the steaming environment.)
• 2-3 Clean kitchen towels(One to line the basket, and others to cover the tacos.)

👨‍🍳 Instructions

1. 1

   Prepare the fillings: Ensure your mashed potatoes are seasoned and smooth. Prepare the refried beans, ensuring they are spreadable. For the chicharrón prensado, finely chop or crumble it, then simmer in a small amount of water or broth with a pinch of salt and chili powder until tender and saucy. Mash slightly to create a spreadable filling. Let all fillings cool slightly.

   ⏱️ 30 minutes
2. 2

   Melt the lard in a shallow dish or bowl. Lightly warm the corn tortillas if they are stiff (a few seconds on a dry skillet or in the microwave). Dip each tortilla briefly into the melted lard, coating one side. Place the lard-coated side down on a clean surface.

   ⏱️ 10 minutes
3. 3

   Assemble the tacos: Spoon a small amount of your chosen filling (potato, beans, or chicharrón) onto the center of each lard-coated tortilla. Fold the tortilla in half to create a half-moon shape. Repeat with all tortillas and fillings.

   ⏱️ 15 minutes
4. 4

   Prepare the basket: Line a large basket (traditionally a 'canasta') with the two plastic bags, ensuring they create a sealed environment. Line the inside of the plastic bags with one clean kitchen towel.

   ⏱️ 5 minutes
5. 5

   Stack and cover: Arrange the folded tacos snugly in the prepared basket, layering them. Place another clean kitchen towel over the top of the tacos. Fold the edges of the plastic bags over the tacos and towel to create a steamy enclosure.

   ⏱️ 5 minutes
6. 6

   Steam and rest: Cover the basket with its lid or another towel. Let the tacos rest and steam in the residual heat and moisture for at least 1 hour, or up to 2 hours. The longer they rest, the softer and more flavorful they become. The internal temperature will be around 60-70°C (140-160°F) due to the trapped steam.

   ⏱️ 1 hour+
7. 7

   Serve: Carefully remove the tacos from the basket. Serve immediately with a side of salsa verde.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The steaming process is key to softening the tortillas and allowing the flavors of the fillings to meld with the tortilla and lard.
• ✓Using a blue plastic bag is a traditional visual cue for street vendors, but any food-grade plastic bag will work.
• ✓These tacos are designed to be inexpensive, filling, and delicious – perfect for a quick meal or snack.
• ✓Ensure the fillings are not too wet, as this can make the tortillas soggy rather than steamed.

🔄 Variations

• Experiment with different fillings such as picadillo (ground meat), cheese, or a mix of beans and cheese.
• A drizzle of mole sauce can be added to the chicharrón filling for a richer flavor.

🥗 Nutrition

Per serving