Tacos de Canasta

Ingredients

• 3 cupsrefried beans — thick
• 4potatoes — boiled, mashed, and fried with onion
• 300 g (10 oz)chicharrón prensado — stewed in salsa verde
• 1/2 cupguajillo chile oil — for anointing the basket
• 1 cuppickled jalapeños and carrots — to serve
• 18corn tortillas — warmed on the comal
• 1white onion — finely chopped, for the table
• 1 bunchfresh cilantro — chopped
• 2limes — cut into wedges
• 1 cupsalsa verde — to serve
• 1 tspfine salt

Method

1. Peel and dice the 4 potatoes into small, even cubes. Place them in a medium pot and cover with water. Add 1 teaspoon of fine salt and bring to a boil over medium-high heat. Cook until the potatoes are tender and can be easily pierced with a fork, about 10-15 minutes. Drain and set aside.
2. In a large skillet over medium heat, add the 300 g (10 oz) of chicharrón prensado. Cook, stirring occasionally, until it begins to release its fat and becomes slightly crispy, about 5-7 minutes. Add the cooked potatoes and 3 cups of refried beans to the skillet. Stir well to combine, allowing the flavors to meld for about 5 minutes. The mixture should be thick and cohesive, with a rich aroma.
3. Finely chop the white onion and set aside. Rinse and finely chop the bunch of fresh cilantro, discarding the stems. Mix the onion and cilantro together in a small bowl to create a fresh topping for the tacos.
4. Warm a comal or a flat griddle over medium heat. Place the 18 corn tortillas on the comal in batches, heating each side for about 30 seconds until they are soft and pliable. Keep the warmed tortillas wrapped in a clean kitchen cloth to maintain their warmth and flexibility.
5. To assemble the tacos, take one warm tortilla and add a generous spoonful of the filling. Ensure the filling is spread evenly across the center of the tortilla. Top with a small amount of the onion and cilantro mixture.
6. Place the assembled tacos in a basket or a container lined with a cloth to keep them warm and allow the flavors to meld further. Cover them with another cloth to maintain their heat and softness.
7. Serve the Tacos de Canasta with lime wedges and 1 cup of salsa verde on the side. Include 1/2 cup of pickled jalapeños and carrots for those who enjoy an extra kick. Encourage everyone to dress their tacos to taste, squeezing lime over the top and adding salsa as desired.