Tacos de Canasta

2 Instructions

1. 1

   Step 1: Boil the diced potatoes in water until tender, about 10-15 minutes.

2. 2

   Step 2: In a pan, heat the vegetable oil over medium heat and sauté the chopped onion, minced garlic, guajillo chiles, and pasilla chiles until fragrant, being careful not to burn the chiles.

3. 3

   Step 3: Transfer the sautéed mixture to a blender, add marjoram, cumin, black pepper, coriander seeds, salt, and a bit of the oil, and blend until smooth.

4. 4

   Step 4: In the same pan, cook the crumbled chorizo until browned, then add the boiled potatoes and a little of the prepared sauce, mixing well.

5. 5

   Step 5: Heat the corn tortillas on a griddle until warm, then fill them with the chorizo and potato mixture, rolling them up tightly.

6. 6

   Step 6: Wrap the filled tacos in aluminum foil and place them in a steamer pot, steaming for 30 to 40 minutes.

7. 7

   Step 7: For the curtido, combine shredded cabbage, sliced onion, jalapeño, and grated carrot in a bowl. Pour hot water over the mixture and let it sit for 2 minutes, then drain.

8. 8

   Step 8: Season the curtido with salt, black pepper, oregano, and vinegar, mixing well before serving.