Melissa Veytia

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Melissa Veytia

Basket Tacos with Raw Green Sauce

Name: Basket Tacos with Raw Green Sauce
Prep time: 120 min
Cook time: 120 min
Yield: 10
Cuisine: Mexicana
Ingredients: 2 tablespoons lard, for beans; 1/2 cups onion, finely chopped for beans; 2 chile de árbol peppers, for beans; 2 cups black bean; 1 cup sausage, for potatoes with sausage; 1/2 cups onion, filleted for potatoes with sausage; 3 cuaresmeño or jalapeño pepper, cut into strips for sausage potatoes; 3 potatoes, medium for sausage potatoes; 4 guajillo chilies, for the pork rind; 1/4 onions, for the pork rind; 1 clove garlic, for the pork rind; to taste salt, for the pork rind; to taste black pepper, for the pork rind; 2 cups pork rind, pressing; 2 kilos tortilla, rack; 2 cups vegetal oil; 3 tablespoons guajillo chili, powdered; 2 cups onion, filleted for tacos; 4 green tomatoes, for the sauce; 3 serrano peppers, for the sauce; 1/4 onions, for the sauce; 1 garlic, for the sauce; 1 bunch fresh coriander, for the sauce; to taste salt, for the sauce

1h 30 mins

30 mins

Low

4.75

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Melissa Veytia

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The classic sweaty tacos or basket tacos can not be missed in any celebration, because in addition to rich, they are easy and economical to prepare. Try making this recipe for bean tacos, pork rinds and potatoes with sausage or fill them with the stew that you like the most. Do not forget to eat them with the raw green tomato sauce with a touch of coriander, fresh mint, serrano pepper and lemon.

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Ingredients

10 portions

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Preparation

For refried beans: in a pan heat the butter over medium heat, sauté the onion, the tree chili, add the beans and with the help of a masher, crush and cook over low heat for 5 minutes. Reservation.

For the potatoes with sausage: in a pan over medium heat, fry the sausage until you release the fat, add the onion, the Cuaresmeño pepper, then the potatoes and crush with the help of the masher, cook for 5 minutes. Reservation

For the pressed pork rind: blend the guajillo pepper, the onion, the garlic and season with the salt. Reservation.

In a skillet over medium heat, cook the pork rind until the fat is released, add the guajillo sauce and cook for 10 minutes over medium heat. Reservation.

On a table, fill the tortillas with the different stews until you have enough tacos.

In a pot over medium heat, heat the oil, add the chili powder and remove from heat.

In a medium basket, first place brown paper, then a large bag and then place more brown paper to cover the entire bag. Add a layer of onion, place the taquitos formed and pour a ladle of oil. Repeat the procedure until the basket is filled and cover with absorbent paper and a napkin to better conserve heat.

For the raw green sauce: blend the tomatoes, the serrano pepper, the onion, the garlic, the cilantro and the salt.

Serve the taquitos, accompanied with the green sauce.

PRESENTATION

On a plate, accompanied with green sauce and a fresh Jamaican water.

TIPS

It is important that when adding the oil, it is very hot for the tacos to sweat. Also make sure that the tortillas are very hot when you put together your tacos, this way they will not break when you sweat.