Description
Mexican street tacos de canasta offer a delightful culinary journey through authentic flavors. Portable and packed with traditional ingredients, these tacos provide a quick, satisfying meal you’ll savor from first bite to last.
Ingredients
Scale
Filling Ingredients:
- 1 pound (1 lb) chorizo
- 3 large potatoes
- 1/4 white onion, diced
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
Tortilla and Salsa Ingredients:
- 20 corn tortillas
- 1 cup salsa verde
- 1 large onion, sliced
Oil-Based Salsa Ingredients:
- 1 cup canola oil
- 2 guajillo peppers, deseeded
- 1/4 white onion
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
Instructions
- Prepare the potato filling by boiling potatoes with salt until tender. Mash the potatoes with butter and milk to create a creamy consistency. In a separate pan, cook chorizo over medium heat until browned.
- Combine the cooked chorizo with mashed potatoes, finely chopped onion, and minced garlic. Season the mixture with salt and pepper, then sauté for 5 minutes to blend flavors. Remove from heat and set aside.
- Create the oil-based salsa by roasting onion, garlic, and guajillo peppers until they develop a deep char. Add canola oil and bay leaves to the roasted ingredients, frying briefly to enhance aromatics.
- Transfer the roasted mixture to a blender and process until smooth. Strain the sauce to remove any tough pepper skins or solid pieces.
- Reheat the strained salsa in a frying pan to intensify its flavors, then set aside to cool slightly.
- Warm the tortillas until pliable. Spoon the potato-chorizo filling onto one half of each tortilla, then fold over to create a half-moon shape.
- Layer the folded tacos in a basket or large container, alternating with thin slices of raw onion. Use butcher paper between layers to absorb excess oil.
- Line the container with aluminum foil and a large towel. Place a plastic bag inside for additional protection. Carefully arrange the layered tacos within the bag.
- Drizzle the prepared oil-based salsa over the tacos. Seal the bag and cover with the towel. Allow the tacos to rest and absorb flavors for one hour before serving.
Notes
- Select starchy potatoes like Russet or Yukon Gold for the best mashing consistency and flavor absorption.
- Drain potatoes thoroughly to prevent watery filling and ensure a creamy texture.
- Use fresh chorizo for more authentic and robust flavor profile in the filling.
- Roast peppers and aromatics slowly to develop deeper, more complex salsa flavors.
- Choose soft corn tortillas that won’t crack when folding to maintain structural integrity.
- Layer tacos carefully with butcher paper to absorb excess oil and prevent sogginess.
- Allow tacos to rest in the basket for at least an hour to let flavors meld and develop.
- Store leftover tacos in a sealed container in the refrigerator for up to two days.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 10
- Calories: 480
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 34 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 50 mg