Taco de canasta

Method

1. 1 Mash boiled potatoes and cooked black beans into two separate fillings, then season with salt.
2. 2 Roast dried chilies, grind them, and then fry them in oil for 6 minutes to make a thin red chili oil.
3. 3 Heat the tortilla until pliable, add the filling, fold in half, and then dip the entire taco into chili oil.
4. 4 Stack the tacos in a basket lined with plastic wrap and a towel, wrap it tightly, and place a heavy object on top to press them down for 30 minutes.
5. 5 The taco cooks itself using the heat from both husband and wife, hence the name taco sudado — a sweaty, mushy taco would be more accurate; it's served with shredded cabbage and crumbled crispy pork skin.

With an appliance

• Microwave 30 min

  Replace step 4: arrange tacos in a towel-lined container, cover tightly, and microwave at 600 W for 4 minutes, then let them cool for 10 minutes; steps 1–3 and step 5 remain unchanged.