Sudados Tacos or Canasta Tacos
This is a delicious recipe for sudados tacos or canasta tacos. They are a traditional Mexican recipe with a lot of flavor. They are very easy to make. Here we teach you how to make the adobo, the salsa, and the filling. Don’t miss trying this delicious recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
30
Servings
- 1 1/2 corn tortillas
- 3/4 kilos potato
- 1/2 cups chorizo
- 1/2 cups pork rinds, pressed
- 2 cups beans
- 10 guajillo chiles
- 1 onion
- 3 cloves garlic
- 2 tomatoes
- 1 kilo tomatillo, peeled
- 5 Jalapeño chiles
- 15 dried árbol chiles
- 1/4 cups fresh cilantro
- 1 liter vegetable oil
- 1 avocado
- 1 tablespoon salt
- 1 cup water
- 1/2 tablespoons pepper
Preparation
1h
30 mins
Medium
- For the potato filling, boil the potatoes with salt until soft and mash them. In a pan, add oil to fry the chorizo, once the chorizo is ready, add the potatoes. Set aside.
- For the chicharrón, chop the chicharrón and in the blender, blend the 2 tomatoes with the cup of water, the onion, and the garlic. Heat the chicharrón with the blender mixture in a pan, let it cook for 15 minutes and set aside.
- Fry the beans with lard, you can add a little onion, garlic, serrano chile, and powdered consommé. Set aside.
- For the adobo: fry the guajillo chiles with 1 clove of garlic. Place the chiles and garlic in the blender, add 1 more cup of raw oil and 1/2 onion. Blend and transfer the mixture to a pan, heat for a few minutes.
- For the salsa, boil the tomatoes and serrano or jalapeño chiles until they change color. Blend with the dried chiles, 1 garlic, 1/2 onion, and salt to taste. Add avocado, onion, and cilantro to taste.
- Let's start with the tacos; for this, everything has to be very hot, otherwise, they won't sweat. We will need a basket or a large plastic mold, inside a large plastic bag, and cover it with butcher paper or aluminum foil. Make your tacos with the amount of filling you want. Arrange them, and once you have a more or less good amount of tacos, pour the hot adobo over them, and if you like, you can also add sliced onion. Quickly arrange your tacos so the tortillas don’t cool down, and again add the adobo until you finish with your fillings.
- Wrap them very well, tie the bag, and cover it with a tablecloth or cloth napkins for the tortillas. Let them sweat for about 30 minutes to 1 hour, as everything will be very hot, they will sweat through the bag.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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