Try Genevieve Carranza’s flavorful and delicious Tacos de Canasta recipe. This simple taco recipe gets a bit of a kick with the guajillo and arbol chile salsa that's brushed over tacos before steaming.
Tacos de Canasta (with Potatoes and Chiles)
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Yield:
6 servings
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Total Time:
1 hr 15 mins
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Prep Time:
35 mins
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Cook Time:
40 mins
Ingredients
Sauce:
- 6 Chiles guajillo
- 1/3 onion, sliced
- 4 chiles de arbol
- 4 garlic cloves
- 1/2 cup Mazola® Corn Oil
Filling:
- 6 yellow potatoes
- 1/3 cup Mazola® Corn Oil
- Black pepper to taste
Toppings:
- 1/2 cup Mazola® Corn Oil
- 4 carrots, sliced into circles
- 6 chiles jalapeños, sliced into strips
- 1/2 onion, sliced into thin strips
- 1 cup white vinegar
- 1½ cups water
- 2 bay leaves
- 4 black peppercorns
- 3 whole cloves
- 1 tablespoon oregano
- Salt to taste
- 18 corn tortillas
- 1/2 cabbage, sliced thinly
Instructions
- Wash and peel your potatoes.
- Add to a pot with enough water to cover them at medium low heat, cook for about 20 minutes or until they are fully cooked.
- Once your Mazola® Corn Oil is hot add 6 chiles guajillo, ⅓ onion, 4 chiles de arbol, 4 garlic cloves.
- Sauté at low heat for about 2 minutes on each side.
- In blender, add all the ingredients from your pan including Mazola® Corn Oil and add salt to taste (let sauce cool before adding to the blender).
- To a separate pan, add ½ cup of Mazola® Corn Oil.
- Once hot, add carrots stir for about 5 minutes then add jalapeños. Mix together well and cover for 5 minutes.
- Add onions, 1 cup white vinegar, 1½ cups of water, 4 black peppercorns, 3 whole garlic cloves, 1 tablespoon of oregano, 2 bay leaves and salt to taste.
- Mix well and cover for 10 minutes.
- Potatoes should be done by this point, mash well together.
- To a pan add ⅓ cup of Mazola® Corn Oil.
- Add mashed potatoes, black pepper and salt to taste. You can also add a spoonful of the chile sauce for extra flavor.
- Heat up tortillas, you can dip the entire tortilla in the chile sauce or simply brush over, fill with potatoes.
- Assemble in a vaporera (steamer pot).
- Cover and cook for about 15 minutes.
- Assemble your plate with your tacos, cabbage and chiles en vinagre.
Recipe by Genevieve Carranza of @g.eennnn
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