This dish is very versatile because you can fill it with leftover meat, potato, chicharrón, etc. It's quite economical and serves well for those occasions when you have guests.
First, we will prepare the sauce by blending the chiles, garlic, tomato, onion, with 1 cup of water; once well blended, we will fry it in a pan with oil, season it, and once it starts to boil, remove it from the heat and set aside.
On the other hand, we mix the potatoes with the cooked chorizo, add salt, and set it aside to fill the tacos.
In a pan with hot oil, we pass the tortillas to brown them a bit; once out, we dip them in the ancho chili sauce and fill them with the potato and chorizo mixture (repeat until all tacos are made).
We place the tacos in a steamer and put it on medium heat for 5 more minutes to warm them up for serving. Serve with our favorite sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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