TACOS DE CANASTA,The Best AUTHENTIC MEXICAN STREET “BASKET”TACOS | Chicharrón Prensado y Salsa Verde

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be less expensive.

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is lower in fat, while ground beef can be more affordable.

Heat a skillet on medium and add a little oil.

Fry 2 tomatillos and 1 small white onion for a few minutes.

Add 2 garlic cloves, 2 New Mexico chiles, and 2 chile moritas and lightly fry them.

Reduce heat to low and add 1 cup of water, cover, and cook for 3 minutes.

Transfer everything to a blender, including the water, and blend with 0.5 teaspoons of salt, 0.5 teaspoons of black pepper, 0.5 teaspoons of oregano, and 0.5 teaspoons of ground cumin until smooth.

In the skillet, add lard or oil and heat on medium.

Add 2 pounds of chicharrón prensado, breaking it down as it heats for about 10 minutes.

Add the blended salsa to the chicharrón and cook for another 5 minutes.

In a separate pot, boil tomatillos, jalapenos, and Chile Serranos.

Transfer to a blender with a pinch of cilantro, a small piece of onion, 2 garlic cloves, and salt, and blend until smooth to make the salsa.

Transfer the salsa to a bowl and mix in chopped cilantro and onion, and optionally avocado.

Prepare a Dutch oven with a kitchen towel and a slow cooker liner or butter paper.

Heat corn tortillas on a comal.

Fill each tortilla with the chicharrón filling, fold, and place in the Dutch oven.

Pour hot oil over the tacos and cover for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: