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Ana Lozz

Steamed tacos

Name: Steamed tacos
Prep time: 80 min
Cook time: 80 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 kilo corn tortilla, cold, the day before; enough oil; 1 ancho chili pepper; 1 cup salt; 1 cup Water; to taste cabbage, finely chopped and disinfected; to taste carrot, in vinegar; 1 clove garlic; 1 whole clove

1h 20 mins

Half

4.375

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Ana Lozz

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There are all kinds of steamed tacos. This recipe is very basic and tells you step by step how to prepare and cook your tacos, regardless of the stew you fill them with.

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Ingredients

10 portions

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1 kilo corn tortilla, cold, the day before
enough oil
1 ancho chili pepper
1 cup salt
1 cup Water
to taste cabbage, finely chopped and disinfected
to taste carrot, in vinegar
1 clove garlic
1 whole clove

Preparation

First you swim you must make the chile sauce to paint the tortillas red. Clean the broad chili, removing all the seeds, and boil it until it softens. Then, go to the blender and grind together with the garlic, cloves, salt and water. Strain this sauce and fry in 2 tablespoons of hot oil until it dries a little.

Heat a little oil and chili sauce in a small pan. Fry the tortillas one by one, making sure to remove them as soon as they begin to brown on the edges. Accompany them one on another in a plate or tray.

Now proceed to fill the tortillas with the stews of your choice.

Pour enough water into the steamer pot. Place the grill of the steamer and on it a large blanket. On the blanket place about 5 tortillas as a base. Accommodates the tacos for flavors.

Cover the tacos with a plastic bag and cover with the ends of the blanket napkin that you placed under the tortillas. The napkin should be large enough to wrap the studs completely.

Cover the steamer pot and cook for 20 minutes over medium heat.

Serve the tacos with chopped cabbage, carrots in vinegar and different sauces.