Fulfillment of the Craving for some Tacos de Canasta
The craving for tacos de canasta usually comes more in the morning or midday meal. Due to their variety of stews and their simplicity, they make them an easy, fast and cheap meal. Always accompanied by a good sauce and pickled vegetables to have a better feeling of satiety.
In another article, I have told you about how I came to prepare my vegetables, so I will tell you what is missing ... my steamed, sweaty or basket tacos, depending on the region.
For the preparation of the basket tacos then, we will need 3 to 5 stews without sauces that can soften and break the tortillas. The traditional ones are usually of:
- Shredded beef
- Pressed pork rinds
- Green mole with meat
- In my case I made them only from potatoes, beans and shredded meat.
Ingredients for the basket tacos
2 onions filleted
3 guajillo chilies
1 small piece of chorizo
1 cup vegetable oil
Once you have your stews ready, it is important to keep them warm when preparing the tacos. In a basket, cooler, steamer or whatever you consider and have at that time to accommodate your tacos, you are going to start lining it with a tablecloth or clean cloth. Afterwards, you place the bag so that it covers your container quite well.
After that, we will place layers of brown paper or kraft paper, perfectly covering the edges and the base where the studs will be placed one by one. In a pot or frying pan, we will heat the cup of vegetable oil and add the guajillo chilies and the small piece of chorizo. Once the oil turns a reddish color, we will keep it hot on the lowest flame you can have.
We heat the tortillas and begin to prepare the bean tacos that are the ones that we will place until the bottom, since when they are refried they will not save any broth or moisture and will make them last longer without the tortilla breaking. Once placed in our basket we will put a minimum amount of onion and cover them well to keep warm while we prepare the next tacos.
We continue with the potatoes, doing the same procedure as with the beans and so on until we finish all our tortillas. Once we have the tacos already placed and with the onion, very carefully bathe the tacos with the very hot oil and immediately cover our basket. We let them rest for half an hour, so that they can all take in the flavor of the seasoned oil and that the onion sew.
If you put them in a steamer, you do it in the same way as when you make tamales: boiling water underneath and a container lined with the tablecloth, bag and paper, inside the steamer that will serve as a container for the tacos.
In case of using an ice chest, it is advisable that before you cover it, you pour a liter of boiling water into the cooler, close it and let the walls heat up for a few minutes. Then you remove the water and dry quickly and close immediately. This way you will keep the heat for longer and your tacos will last longer hours hot.
Apart from the green sauce with which you will bathe them, don't forget your pickled vegetables. They are your perfect companion!
In the event that in the country where you are you do not have the way to get either fresh chilies or tomatillos, packaged sauces will continue to be a good option to accompany your stews.
Avocado Green Sauce
1 jar of green sauce of 475 gr.
1 small bunch of cilantro
1/2 of onion finely chopped
1 to 2 avocados in small cubes
2 tablespoons lemon juice
salt to taste
In a blender we put the whole bottle of green sauce, little by little we add the chopped coriander and a little water and the lemon juice. We try to get a texture that is not too thick. Once well blended, we put it in a source and add the chopped onion, avocado and salt.
If you have fresh ingredients, such as tomatillo and chili peppers, you can make your sauce this way.
3 serrano peppers
1 clove garlic
1 small bunch of cilantro
1 to 2 avocados
2 tbsp lemon juice
Salt to taste
It is a raw sauce, although if you like you can cook the tomatillos, chilies, garlic and onion first. We place our tomatillos, the chiles, as well as the onion and garlic, halved in the blender. Process with some water and add the coriander little by little so that it blends perfectly. Lastly, add the lemon juice and salt to taste. We transfer everything to a source where we will put the avocado cut into small cubes and the finely chopped onion.
Now you can start reaching out to satisfy your craving for basket tacos. Where do you come from, what is this type of taco called? Basket, sweaty, steamed or any other name they have. What is your favorite stew? Let me know in the comments below.