Photograph of the finished Taco de canasta

Mexico · Taco giỏ hấp Canasta

Taco de canasta

50 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 16
  • Photograph of Potato Potato 11.3 oz
  • Photograph of Black beans Black beans 7.1 oz
  • Photograph of Crispy fried pork skin (chicharrón) Crispy fried pork skin (chicharrón) 4.2 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 8
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Shallots Shallots 1.2
  • Photograph of Cabbage Cabbage 4.2 oz

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.

Start cooking