Basket Tacos with Raw Green Sauce

Melissa Veytia
Classic sweating tacos or basket tacos are a must at any celebration because they are not only delicious but also easy and economical to prepare. Try making this recipe for bean, pressed pork rind, and potato with chorizo basket tacos or fill them with your favorite filling. Don’t forget to eat them with the raw green sauce made from tomato with a touch of cilantro, fresh mint, serrano chili, and lime.
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Ingredients
10
Servings
  • 2 tablespoons lard, for the bean-stuffed tacos
  • 1/2 cups onion, finely chopped, for the bean-stuffed tacos
  • 2 árbol chiles, for the bean-stuffed tacos
  • 2 cups black beans
  • 1 cup chorizo, for the potato and chorizo-stuffed tacos
  • 1/2 cups onion, sliced, for the potato and chorizo-stuffed tacos
  • 3 cuaresmeño chiles, cut into strips, for the potato and chorizo-stuffed tacos
  • 3 potatoes, medium-sized, for the potato and chorizo-stuffed tacos
  • 4 guajillo chiles, for the pressed pork rind tacos
  • 1/4 onions, for the pressed pork rind tacos
  • 1 clove garlic, for the pressed pork rind tacos
  • salt, for the pressed pork rind tacos
  • pepper, for the pressed pork rind tacos
  • 2 cups pork rinds, pressed
  • 2 kilos tortillas, taco-size
  • 2 cups vegetable oil
  • 3 tablespoons guajillo chile, powdered
  • 2 cups onion, sliced
  • 4 tomatillos, for the green salsa
  • 3 serrano chiles, for the green salsa
  • 1/4 onions, for the green salsa
  • 1 garlic, for the green salsa
  • 1 bunch fresh cilantro, for the green salsa
  • salt, for the green salsa
Preparation
1h 30 mins
30 mins
Low
  • For the refried beans: in a pan, heat the lard over medium heat, sauté the onion, tree chili, add the beans and, using a masher, mash and cook on low heat for 5 minutes. Set aside.
  • For the potatoes with chorizo: in a pan over medium heat, fry the chorizo until it releases its fat, add the onion, cuaresmeño chili, then the potatoes and mash with a masher, cook for 5 minutes. Set aside.
  • For the pressed pork rind: blend the guajillo chili, onion, garlic, and season with salt. Set aside.
  • In a pan over medium heat, cook the pork rind until it releases its fat, add the guajillo sauce, and cook for 10 minutes over medium heat. Set aside.
  • On a board, fill the tortillas with the different fillings until you have enough tacos.
  • In a small pot over medium heat, heat the oil, add the chili powder, and remove from heat.
  • In a medium basket, place paper on the bottom, then a large bag, and cover the bag with more paper. Add a layer of onion, place the formed taquitos, and pour a ladle of oil over them. Repeat the process until the basket is full and cover with absorbent paper and a napkin to retain heat better.
  • For the raw green sauce: blend the tomatoes, serrano chili, onion, garlic, cilantro, and salt.
  • Serve the taquitos with the raw green sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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