Cook the chorizo in a skillet over medium heat, add the potato flakes, chicken broth, salt, and pepper. Stir until all ingredients are combined and cook for 2 minutes.
Place the potato and chorizo filling and the refried bean filling in the center of the tortilla, then close by folding with your hands. Repeat the process with the remaining tortillas and filling.
Place a plastic bag inside a basket and brown paper on top, then arrange the tacos and cover them with the onion strips.
Heat the oil very well in a pot over medium heat, remove from heat and add the chili powder.
Pour the chili oil over the tacos, cover with brown paper, and wrap with the plastic bag. Let the basket tacos rest for 5 minutes.
Serve the basket tacos on a plate and accompany with green salsa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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