Mexican canasta tacos are amazing! As many of you already know, my sister and I are now living in Spain, and and as many would think Spain and Mexico are not as similar as they seem to be. People here are different, they behave differently. There are non-written things and rules We ended up having to learn on our own, and there are words we even had to stop using (at least with other people) because they simply don´t understand what they mean. There are sayings, culture, history and a hundred other things that make people different.Ir a la receta
Then there´s food, which is a whole topic on its own. There are several ingredients we can’t easily find here or if we do they are way more expensive because they are, of course, imported.
All of this makes it so that we get huge cravings of mexican food or even of chile on its own every once in a while. I have to say though, that here in Madrid there are many mexican restaurants, and some serve great tacos, but the offer is still limited and does not completely satisfy us.
This is how we started to wonder about making our own tacos. An then onde day my sister decided she was going to make them, no matter how long they took her. The ending result was just great, so we made it a periodic thing.
So here it is, our version of the classic canasta tacos recipe, using the ingredients we can find here, so if you are in Mexico, or in the American continent for that matter, you sure have access to all the needed ingredients!
For the tacos and filling:
- corn tortillas
- 1 potato peeled and in cubes
- mashed black beans
For the "adobo":
- dry chiles guajillo type, or other varieties like chile morita
- salt, to taste
For the green martajada sauce:
- green tomato
- dry chiles
- coriander, to taste
- salt, to taste
- avocado, in pieces
For the fillings:
- Place a pot on the stove to high heat with water and take it to a boil, then put in the potato.
- Meanwhile, in a pan cook the chorizo and in a different one heat the beans. Then, while the other things are cooking, heat the tortillas in a pan, or in the microwave before making the tacos.
- Once the potato is cooked, mash it and put it in the same pan along with the chorizo.
- Cut the onion in julienne and cook with some oil in a separate pan to high medium heat until soft and transparent.
For the adobo:
- Bring water to a boil in a pot. Cut the onion in big pieces and cut the garlic in half.
- In a pan to medium heat cook the whole chiles along with the onion and garlic.
- Once they turn golden brwon, put the chiles in the boiling water so they soften. Let them rest for 5 minutes.
- Then, blend the chiles along with the onion, garlic, oil and salt until you get a thick bumpless mixture. Add some water if needed.
- In the same pan where you cooked the chiles, pour the sauce and let it cook for 3 minutes.
For the martajada sauce:
- In a pot, bring water to a boil and cook the green tomatos for 4 minutes.
- Cook the onion and garlic on a pan to medium heat.
- Blend the green tomatos with the onion, garlic, the 2 tbps of adobo sauce, cilantro and salt.
- Once blended, pour it in a small bowl and stir in the avocado pieces. Mix it well.
To assemble the tacos:
- Take each tortilla, has to be hot, and dip it in the adobo, then fill it with the beans or chorizo with potato. and place it on a plate. Continue like this to make each taco. You can make half beans and half chorizo with potato.
- Once you have all the tacos, put some onion on top. Eat the tacos along with some green martajada sauce.