Tacos de Canasta

Ingredients

• 12 small corn tortillas
• 2 cups refried beans (canned or homemade)
• 2 medium Yukon Gold potatoes, boiled and mashed
• 1 chipotle pepper in adobo, minced, plus 1 tsp adobo sauce
• 1/2 white onion, finely diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 cup neutral oil (vegetable or canola)
• 1/2 cup chicken or vegetable broth
• 1 tsp kosher salt, plus more to taste
• 1/4 cup fresh cilantro, chopped
• Salsa verde or red salsa, for serving
• Pickled jalapeños, for serving

Steps

1. 1

   1. Sauté the onion and garlic in a tablespoon of oil over medium heat until soft, about 4 minutes. Stir in the chipotle, adobo sauce, cumin, oregano, and salt, then mix into the mashed potatoes and refried beans in separate bowls — keep the two fillings distinct.

2. 2

   2. Warm the tortillas one at a time directly over a gas burner or dry skillet until pliable, about 20 seconds per side. Keep them stacked under a damp towel so they stay soft.

3. 3

   3. Spoon about 2 tablespoons of filling down the center of each tortilla and fold tightly. Arrange the rolled tacos seam-side down in a single snug layer inside a deep pot or Dutch oven lined with foil.

4. 4

   4. Heat the oil in a small saucepan until shimmering, then pour it evenly over the tacos. Add the broth around the edges of the pot — not on top — to create steam.

5. 5

   5. Cover the pot tightly with foil and then the lid. Steam over low heat for 20 minutes, keeping the lid on the whole time.

6. 6

   6. Let the tacos rest covered for 5 minutes before serving. Plate them with salsa, pickled jalapeños, and cilantro on the side.