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.