Mexican cuisine · Dough, Pasta & Rice

Tacos de Canasta

Soft tacos with a potato and bean filling, dipped in chili oil and steamed warm in a basket.

Ingredients · for 4 servings

• 600 g starchy potatoes
• 300 g refried beans
• 16 corn tortillas
• 3 dried guajillo chilies
• 120 ml vegetable oil
• 1 white onion
• 3 garlic cloves
• 1 tsp dried oregano
• 1 pickled jalapeño
• 2 limes
• Salt, pepper

Instructions

1. Boil the potatoes in salted water for 20-25 min. until soft, drain, let steam off briefly, and mash roughly with a masher - small lumps are fine.
2. Finely chop the onion and garlic, sauté in 2 tbsp oil for 4 min. until translucent, mix into the potatoes, and season generously with oregano, salt and pepper.
3. Seed the guajillo chilies, soak in hot water for 10 min., puree finely, and heat with the remaining oil in a small pan for 3 min. until a bright red chili oil forms.
4. Warm the refried beans in a pot with 3 tbsp water for 3 min. until spreadable.
5. Warm the tortillas briefly soft in a dry pan, spread half with potato and half with bean filling, fold over, and dip both sides in the chili oil.
6. Layer the tacos tightly in a cloth-lined basket or pot, cover well, and let steam for 15 min., then serve with pickled jalapeño and lime wedges.