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Recipe of Steam Red Tacos

Steam Red Tacos

45 mins
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This dish is very versatile because you can fill it with meat from a previous day, potato, pork rind etc. Quite economic and yield for those occasions when there are visits.
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6 portions
  • 30 tortillas, for small tacos
  • 3 ancho chili peppers, soaked in boiling water
  • 4 potatoes, boiled and crushed
  • 2 tomatoes
  • 1/2 onions, finely chopped
  • salt and pepper
  • 1 clove garlic
  • 250 grams sausage, Cooked


First we are going to prepare the sauce, we liquefy the chilies, the garlic, the tomato, onion, with 1 cup of water, once it is well liquefied, we fry in a pan with oil, season and once the boil is removed, remove from the heat and reserve .
On the other hand we mix the potatoes with the cooked chorizo ​​add salt and reserve it to fill the tacos.
In a pan with hot oil we pass the tortillas to brown a little, when we leave them we go through the wide chili sauce and fill them with the potato mixture with chorizo ​​(we repeat until making all the tacos).
We are placing the tacos in a steamer and put over medium heat for 5 more minutes so they are hot at the time of serving. We serve accompanying with our favorite sauce.


If you do not have a steamer you can put a rack to any aluminum pot and put a plate with the tacos on the rack, the point is that they are heated only with steam.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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