Tasty Flavors of Tacos de Canasta (Print version)

Soft, chile-brushed basket tacos filled with potato-chorizo and beans, then steamed until tender and deeply savory.

# Ingredients:

For the potato-chorizo filling

01 - 1 lb (450 g) Yukon Gold potatoes, peeled and diced small
02 - 8 oz (225 g) Mexican chorizo, casing removed
03 - 1/2 medium white onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 teaspoon kosher salt, plus more to taste

For the bean filling

06 - 1 tablespoon neutral oil
07 - 1/4 medium white onion, finely chopped
08 - 1 can (15 oz/425 g) pinto beans, drained and mashed
09 - 1/2 teaspoon ground cumin
10 - Salt to taste

For the chile oil and assembly

11 - 1/2 cup (120 ml) neutral oil
12 - 5 dried guajillo chiles, stemmed and seeded
13 - 2 cloves garlic
14 - 1/4 medium white onion, sliced
15 - 18 small corn tortillas
16 - 1/2 white onion, thinly sliced for steaming
17 - Salsa verde, pickled jalapenos, pickled carrots, and lime wedges, for serving

# Instructions:

01 - Place the diced potatoes in salted water and simmer until just tender, 8-10 minutes. Drain well and let them steam-dry for a few minutes.
02 - Cook the chorizo in a skillet over medium heat until browned, 5-6 minutes. Add onion and garlic and cook for 2 minutes, then stir in the potatoes and salt. Mash a few potatoes lightly so the filling holds together.
03 - Heat 1 tablespoon oil in a small skillet. Cook the onion for 2 minutes, then add mashed beans and cumin. Cook until thick and spreadable, 4-5 minutes, then season with salt.
04 - Warm 1/2 cup oil over medium-low heat. Add guajillo chiles, garlic, and onion and cook gently for 2-3 minutes until fragrant, not blackened. Blend carefully, then strain into a bowl.
05 - Warm the tortillas until flexible. Brush each one lightly with chile oil, add 1-2 tablespoons of either filling, and fold in half.
06 - Line a steamer basket or deep pot with parchment and a clean towel. Stack the tacos tightly with sliced onion tucked around them. Cover and steam over simmering water for 25-30 minutes until soft and hot.
07 - Serve the tacos warm with salsa verde, pickled jalapenos, pickled carrots, lime wedges, and the steamed onions from the basket.

# Good to know:

01 - Makes about 18 small tacos, enough for 6 servings.
02 - Use fresh corn tortillas for the best folding texture.
03 - Fillings and chile oil can be made 1 day ahead.

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