Tacos de Canasta

Ingredients

• 30 small corn tortillas
• 3 cups refried beans
• 2 cups cooked and shredded potato with chorizo
• 2 cups shredded chicharrón in salsa verde
• 1 1/2 cups vegetable oil
• 2 tbsp dried guajillo chile powder
• Chopped onion and salsa, for serving

Instructions

1. 1Warm the tortillas until pliable, then fill each with a spoonful of beans, potato-chorizo, or chicharrón.
2. 2Fold the tortillas in half and stack them tightly in a basket lined with plastic and cloth.
3. 3Warm the oil with the guajillo chile powder until fragrant, then strain.
4. 4Drizzle the seasoned oil generously over the stacked tacos.
5. 5Wrap the basket tightly and let the tacos steam in their own heat for at least 30 minutes.
6. 6Serve warm, softened and glistening, with chopped onion and salsa.

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