← Nouns Cooking · Mexican

Ingredients

• 500 g floury potatoes, peeled and cubed
• ¼ Onion, finely chopped
• 1 chipotle in adobo, chopped (optional)
• 300 g refried beans
• 3 Dried guajillo chillies, stemmed and seeded
• 1 clove Garlic
• 120 ml Vegetable oil
• 1 tsp Salt
• 24 small corn tortillas (about 12 cm)
• 1 white onion, thinly sliced
• 250 ml salsa verde

Method

1. Boil the potatoes in salted water for 12–15 min, until very soft. Drain and mash with the onion, chipotle (if using) and a pinch of salt.
2. Soak the guajillos in hot water for 15 min, then blend with the garlic, salt and 4 tbsp of the soaking water. Fry the paste in the oil in a frying pan over medium heat for 3–4 min, until the oil turns deep red. Strain the oil and keep it warm.
3. Line a basket, cool box or large pot with a clean tea towel and a sheet of baking paper.
4. Warm the tortillas on a comal for a few seconds each. Brush or dip one side in the chilli oil, spoon a tablespoon of potato or beans onto half, and fold in half.
5. Stack the tacos snugly in the lined basket, brushing each layer with a little more warm oil. Wrap tightly and leave for 30 min to sweat; they turn soft and glossy.
6. Serve with sliced onion and salsa verde.

Tips

• Traditional vendors use lard in the chilli oil; oil keeps them vegan.
• Pickled chillies, chicharrón in salsa verde and pork adobo are other classic fillings.

Sources

Written in our own words after cross-checking these recipes:

My Latina Table Rick Bayless My Latina Table (classic)