Name: Basket Tacos with Raw Green Sauce
Prep time: 120 min
Cook time: 30 min
Yield: 10
Cuisine: Mexicana
Ingredients: 2 tablespoons lard, for the bean-stuffed tacos; 1/2 cups onion, finely chopped, for the bean-stuffed tacos; 2 árbol chiles, for the bean-stuffed tacos; 2 cups black beans; 1 cup chorizo, for the potato and chorizo-stuffed tacos; 1/2 cups onion, sliced, for the potato and chorizo-stuffed tacos; 3 cuaresmeño chiles, cut into strips, for the potato and chorizo-stuffed tacos; 3 potatoes, medium-sized, for the potato and chorizo-stuffed tacos; 4 guajillo chiles, for the pressed pork rind tacos; 1/4 onions, for the pressed pork rind tacos; 1 clove garlic, for the pressed pork rind tacos; salt, for the pressed pork rind tacos; pepper, for the pressed pork rind tacos; 2 cups pork rinds, pressed; 2 kilos tortillas, taco-size; 2 cups vegetable oil; 3 tablespoons guajillo chile, powdered; 2 cups onion, sliced; 4 tomatillos, for the green salsa; 3 serrano chiles, for the green salsa; 1/4 onions, for the green salsa; 1 garlic, for the green salsa; 1 bunch fresh cilantro, for the green salsa; salt, for the green salsa

Preparation

1h 30 mins

30 mins

Low

For the refried beans: in a pan, heat the lard over medium heat, sauté the onion, tree chili, add the beans and, using a masher, mash and cook on low heat for 5 minutes. Set aside. For the potatoes with chorizo: in a pan over medium heat, fry the chorizo until it releases its fat, add the onion, cuaresmeño chili, then the potatoes and mash with a masher, cook for 5 minutes. Set aside.