There are all kinds of steamed tacos. This recipe is very basic and guides you step by step on how to prepare and cook your tacos, regardless of the filling you choose.
1 kilo corn tortillas, fried, from the previous day
vegetable oil
1 ancho chile
1 cup salt
1 cup water
cabbage, finely chopped and disinfected
carrot, in vinegar
1 clove garlic
1 clove
Preparation
1h 20 mins
0 mins
Medium
First of all, you need to make the chili sauce to paint the tortillas red. Clean the ancho chili, removing all the seeds, and boil it until it softens. Then, transfer it to the blender and grind it together with the garlic, clove, salt, and water. Strain this sauce and fry it in 2 tablespoons of hot oil until it dries a little.
Heat a little oil and chili sauce in a small pan. Fry the tortillas one by one, making sure to remove them as soon as they start to brown at the edges. Stack them on top of each other on a plate or tray.
Now proceed to fill the tortillas with the fillings of your choice.
Pour enough water inside the steamer pot. Place the steamer rack and a large cloth on top of it. On the cloth, place about 5 tortillas as a base. Arrange the tacos by flavors.
Cover the tacos with a plastic bag and tuck in the ends of the cloth napkin you placed under the tortillas. The napkin should be large enough to completely wrap the tacos.
Cover the steamer pot and cook for 20 minutes over medium heat.
Serve the tacos with chopped cabbage, pickled carrots, and different salsas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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