Ranchero basket tacos
Did you know that basket tacos were invented in Tlaxcala? This snack is a classic of central Mexican cuisine, as street vendors delight us with these little tacos filled with beans, potatoes, adobada, or chicharrón, which they transport on bicycles throughout the city.If you are a fan of this dish, we have good news for you, as we will teach you how to make basket tacos step by step; it’s very easy! Plus, we created this version with a filling of beans and pibil chorizo; it has all the flavor of Doña María® sauces!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
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- 1 1/2 cups ranchero chorizo, shredded
- 1/2 packages Sauce for stewing Pibil Doña María®
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- pickled onion, for serving
Preparation
20 mins
20 mins
Low
- Heat the oil in a skillet over medium heat, add the onion, garlic, and chorizo and cook for 8 minutes. Add the Doña María® Pibil Stew Sauce and cook for 5 more minutes. Incorporate the refried beans when the chorizo liquid is absorbed, mix and cook for 2 more minutes. Set aside.
- To make the spicy oil: in a bowl, mix the hot oil, ground guajillo chili, and sliced onion. Set aside.
- To form the bean tacos: Fill a tortilla with a tablespoon of the chorizo and bean filling, fold, and repeat the process until the ingredients are used up. Arrange the tacos in a basket lined with a plastic bag and butcher paper, drizzle with oil, and cover with more butcher paper, a plastic bag, and a kitchen towel. Let rest for 1 hour.
- Serve the basket tacos on a plate and accompany with pickled onions and salsa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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