Layer the dowels<\/figcaption><\/figure><\/div>\n\n\n\nIf 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. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
Apart from the green sauce with which you will bathe them, don't forget your pickled vegetables. They are your perfect companion!<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Avocado Green Sauce<\/strong><\/em><\/p><\/h3>\n\n\n\nAvocado Green Sauce<\/figcaption><\/figure><\/div>\n\n\n\n1 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<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
If you have fresh ingredients, such as tomatillo and chili peppers, you can make your sauce this way.<\/p>\n\n\n\n
Ready young man!<\/figcaption><\/figure><\/div>\n\n\n\n5 tomatillos \n3 serrano peppers \n1\/4 onion \n1 clove garlic \n1 small bunch of cilantro \n1 to 2 avocados \n2 tbsp lemon juice \nSalt to taste \nWater<\/p>\n\n\n\n
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. <\/p>\n\n\n\n
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.<\/p>","protected":false},"excerpt":{"rendered":"
Canasta tacos are generally seen most in the morning or midday meal. Due to their variety of stews and their simplicity, they make them an easy, fast and cheap meal.<\/p>","protected":false},"author":8,"featured_media":1122,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_cbd_carousel_blocks":"[]","content-type":"","_uag_custom_page_level_css":"","ub_ctt_via":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":"","_pvb_checkbox_block_on_post":false,"_links_to":"","_links_to_target":""},"categories":[124],"tags":[136,135],"aioseo_notices":[],"featured_image_src":"https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1.jpg","author_info":{"display_name":"Berenice Dichi","author_link":"https:\/\/chilesymaiz.com\/en\/author\/berenice\/"},"uagb_featured_image_src":{"full":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1.jpg",900,900,false],"thumbnail":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1-150x150.jpg",150,150,true],"medium":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1-300x300.jpg",300,300,true],"medium_large":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1-768x768.jpg",768,768,true],"large":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1.jpg",900,900,false],"1536x1536":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1.jpg",900,900,false],"2048x2048":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1.jpg",900,900,false],"trp-custom-language-flag":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1.jpg",12,12,false],"wpsso-schema-1x1":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1.jpg",900,900,false],"wpsso-schema-4x3":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1.jpg",900,900,false],"wpsso-schema-16x9":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1.jpg",900,900,false],"wpsso-thumbnail":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1.jpg",900,900,false],"wpsso-opengraph":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1.jpg",900,900,false],"wpsso-tc-summary":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1.jpg",900,900,false],"wpsso-tc-lrgimg":["https:\/\/chilesymaiz.com\/wp-content\/uploads\/2019\/04\/portada-tacos-de-canasta-1.jpg",900,900,false]},"uagb_author_info":{"display_name":"Berenice Dichi","author_link":"https:\/\/chilesymaiz.com\/en\/author\/berenice\/"},"uagb_comment_info":0,"uagb_excerpt":"Los tacos de canasta generalmente se ven m\u00e1s por las ma\u00f1anas o comida de medio d\u00eda. Por su variedad de guisados y su sencillez, los hacen una comida f\u00e1cil, r\u00e1pida y barata.","_links":{"self":[{"href":"https:\/\/chilesymaiz.com\/en\/wp-json\/wp\/v2\/posts\/1110"}],"collection":[{"href":"https:\/\/chilesymaiz.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chilesymaiz.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chilesymaiz.com\/en\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/chilesymaiz.com\/en\/wp-json\/wp\/v2\/comments?post=1110"}],"version-history":[{"count":0,"href":"https:\/\/chilesymaiz.com\/en\/wp-json\/wp\/v2\/posts\/1110\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chilesymaiz.com\/en\/wp-json\/wp\/v2\/media\/1122"}],"wp:attachment":[{"href":"https:\/\/chilesymaiz.com\/en\/wp-json\/wp\/v2\/media?parent=1110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chilesymaiz.com\/en\/wp-json\/wp\/v2\/categories?post=1110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chilesymaiz.com\/en\/wp-json\/wp\/v2\/tags?post=1110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}