Tacos de Canasta with Pickled Jalapeños

Instructions

1. 1

   Prepare the Potato Filling: Place the cubed potatoes in a medium pot. Cover with 1.5 liters of water and add 1 tsp of salt. Bring to a boil and cook for 15-20 minutes, until the potatoes are fork-tender. Drain thoroughly and return to the pot. Mash them coarsely with a fork.

2. 2

   Sauté the Potato Filling: Heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add half of the finely chopped onion (about 3/8 of a whole onion) and cook until softened, about 3-4 minutes. Add the mashed potatoes, 1/2 tsp salt, and black pepper. Cook, stirring occasionally, for 5-7 minutes until lightly browned. Set aside.

3. 3

   Prepare the Bean Filling: In the same skillet (or a separate one), heat 1 tbsp of vegetable oil over medium heat. Add the remaining finely chopped onion and cook until soft, about 3-4 minutes. Stir in the refried beans and the remaining 1/2 tsp of salt. Cook, stirring, until heated through and smooth, about 5 minutes. Set aside.

4. 4

   Make the Guajillo Chili Oil: In a small saucepan, heat the remaining 1 cup of vegetable oil over medium-low heat. Add the stemmed and seeded guajillo chilies, the roughly chopped 1/4 onion, and the garlic cloves. Cook gently for 5-8 minutes, stirring constantly, until the chilies are pliable and fragrant and the onion is translucent. Do not let them burn or turn dark. Remove from heat.

5. 5

   Blend the Chili Oil: Carefully transfer the oil and all the solids from the saucepan to a blender. Blend on high for 1-2 minutes until completely smooth. Strain the oil through a fine-mesh sieve back into the saucepan to remove any tough bits of chili skin. Keep the infused oil warm over very low heat.

6. 6

   Prepare the Steaming Basket: Line a large basket, insulated cooler, or a large pot with a lid with a large, clean kitchen towel, letting the edges hang over. Place a layer of plastic wrap or a clean plastic bag on top of the towel, also letting it hang over. Finally, add another clean kitchen towel on top of the plastic.

7. 7

   Assemble and Layer the Tacos: Warm the corn tortillas in batches in a dry skillet or microwave until they are soft and pliable. Working quickly, take a warm tortilla, place about 1 tablespoon of either the potato or bean filling in the center, and fold it in half. Quickly dip one side of the folded taco into the warm chili oil and place it in the prepared basket.

8. 8

   Steam the Tacos: Arrange the dipped tacos snugly in a layer in the basket. Sprinkle some of the thinly sliced raw onion over the layer. Continue filling, dipping, and layering the tacos tightly on top of each other, adding more sliced onion between layers, until all fillings are used. Fold the overhanging towels and plastic wrap tightly over the tacos to seal them in. Place the lid on top. Let the tacos rest and steam in their own retained heat for at least 30 minutes, or up to 2 hours. The longer they rest, the softer and more flavorful they become.

9. 9

   Serve: Serve the tacos de canasta warm, directly from the basket. Accompany with salsa verde, pickled jalapeños, and curtido (pickled cabbage).