Tacos de Canasta Filled With Spicy Potatoes and Cheese
- 8 corn tortillas
- 1 large poblano pepper
- 4 cups water
- 1 cup jack cheese shredded
- 2 large white potatoes peeled and sliced into 1/2-inch cubes (about 4 cups)
- 4 guajillo peppers
- 1 - 2 chipotle in adobo depending on heat level
- 2 Roma tomato sliced or diced
- 1/3 cup cilantro chopped
- 1 cup chicken broth
- 4 cups lettuce shredded
- 1/3 cup white onion diced
- 3 tablespoons olive oil plus more for brushing tortillas
- 1 - 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon paprika smoked
- 1½ tablespoons red wine vinegar
- 1 cup salsa (of choice)
- salt to taste
- pepper to taste
The spicy potatoes and cheese mix for these tacos is delicious and relatively easy to make!
Tacos de Canasta, also known as tacos sudados (Spanish for sweaty tacos), came to be after women in Mexico used to place their tacos in a basket, lined with a plastic bag and paper, in order to keep them warm while they travelled long distances.
Potatoes are a great filling because they're able to stay fresh at room temperature for long periods of time.
- Preheat broiler to high for 5 minutes. Add the poblano pepper to a baking sheet and cook under the broiler for 5 to 6 minutes per side. Remove from broiler, cover with kitchen towel and let cool.
- In a large skillet, preheat the oil to medium heat for 3 to 4 minutes. Add the potatoes and lightly season with salt and pepper. Cook for a good 8 to 10 minutes, stirring as needed.
- While the potatoes cook, remove the stems and seeds from the guajillo peppers and tear them into smaller pieces. Transfer to a glass bowl and cover with 4 cups of water. Cook on high in the microwave for 6 to 8 minutes. Remove from microwave, cover with a plate and let the peppers steep and cool slightly.
- Add the onions and garlic to the potatoes and continue cooking for 3 minutes. Peel the blistered skin from the poblano pepper, remove the stem and seeds, and dice. Add the poblano to the potato mixture.
- Drain the guajillo peppers and transfer to the blender. Add chipotles, cumin, oregano, paprika, vinegar and chicken broth. Blend on high until smooth, then pour into the potato mixture. Stir well to combine, taste for salt and continue cooking for another 6 to 8 minutes or until sauce reduces. Mash the potato mix slightly with a masher before adding to the tacos.
- Once the sauce reduces, preheat a large comal or skillet to medium heat. Brush the corn tortillas on one side with olive oil. Lay them, oil side down, onto the hot comal. Fill one half with the potato filling and some cheese. After a minute, fold the tortilla close to form a taco. Continue cooking until both sides are lightly browned and crispy. Remove from heat and transfer to a serving plate, cover with a kitchen towel and let the tacos rest for 10 minutes.
- Serve with tomato, cilantro, lettuce and salsa.