Beef tinga basket tacos
The famous basket tacos were invented in San Vicente Xiloxochitla, Tlaxcala, where most of the population is dedicated to selling this delight. To prepare them, the first step is to make the guisados and prepare the spicy oil that will add even more flavor. Then the tortillas are filled, arranged in the basket, drenched with oil, onion is added, and they are steamed.If you are a fan of Mexican food, then learn how to make basket tacos at home, it’s very easy! Moreover, we provide you with an even more practical recipe, as this version is filled with tinga beef. To top it off, they will be ready in no time thanks to Doña María® salsas.Click here to see more easy recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
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- 2 cups beef, shredded
- 1 package Sauce for stewing Tinga Doña María®
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- 2 tablespoons guajillo chile, ground, for the basket tacos
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- corn tortillas
- Chiles in Vinegar
Preparation
30 mins
30 mins
Low
- Heat the oil in a deep skillet over medium heat and add the onion and garlic. When these 2 ingredients are lightly browned, add the meat and cook for 5 more minutes. Drizzle with Doña María® Tinga Cooking Sauce and cook for 5 to 8 minutes or until the liquid reduces. Set aside.
- For the spicy oil: in a bowl, mix the hot oil, ground guajillo chili, and sliced onion. Set aside.
- To form the basket tacos: Fill a tortilla with a tablespoon of the shredded tinga filling, fold, and repeat until you finish with the tortillas and the tinga. Arrange the tacos in a basket lined with a large plastic bag and butcher paper. Drizzle with warm oil and cover with more paper, another plastic bag, and a kitchen towel. Let rest for 1 hour.
- Serve the beef tinga tacos on a plate and accompany with pickled chilies or salsa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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