ART Y Kitchen

TACOS DE CANASTA: The ingredient lists that you must complete are the following:

Pork rind

2 tablespoons of chopped onions.
1 and ½ cups of guajillo adobo.
250 gr of pressed pork rinds.
Pope

2 tablespoons of chopped onion.
1 tablespoon of oil.
2 serrano peppers, seeded, minced
¼ cup of milk.
4 potatoes well washed, disinfected, cooked and mashed.
Beans

2 tablespoons of chopped onion.
1 tablespoon of oil.
2 cans of cooked beans without broth.
Bandage

2 tablespoons of chopped onions.
1 cup of the reserved beef broth from the previous cooking.
300 gr of cooked and shredded beef breast.
1 tablespoon of oil.
1 cup of water.
150 gr of guajillo adobo.
Basket

1 large wicker basket or similar.
1 roll of plastic preferably blue.
1 roll of brown paper.
1 roll of aluminum foil.
1 great new jargon.
1 liter of oil.
1 onion filleted.
100 gr of guajillo chili powder.
2 kg of corn taco tortillas.
If you want to make just three or two of the flavors listed here, you can skip the others' lists and reduce the number of tortillas. Time to move on to prep.

Time to go to the kitchen
basket tacos recipe
The preparation of the different stews of your basket tacos is very simple individually. As we mentioned, this recipe is enough for the whole family, so it doesn't hurt to have the help of one or two people so that they can prepare the stews at the same time.

Here the procedures:

For the pork rind

Fry the pressed pork rinds.
Add the chopped onion and stir in the pan until golden brown.
Add the marinade and mix until perfectly incorporated. Season to taste.
Cook over low heat until the mixture is reduced. Reservation.
For the potato

Season the onion with the serrano peppers.
Add the mashed potatoes, mix and season to taste.
Pour in the milk and mix until perfectly incorporated.
Cook over medium heat until the mixture is reduced. Reservation.
For the beans

Season the onion along with the beans.
Crush the mixture and season to taste.
Cook over medium heat until the mixture is reduced. Reservation.
For the marinade

Season the onion.
Add the meat and the guajillo adobo.
Mix until the ingredients are perfectly integrated and add the cup of water and the beef broth.
Continue mixing over medium heat until the mixture is reduced and set aside.
For the basket

Cover the entire inside of the basket with brown paper until the edges of the paper pass the edges.
Cover all of the paper with the plastic wrap and then the jargon, letting the excess edges of the paper remain outside the basket and then serve as a lid.
Add another layer of plastic, paper, and aluminum.
Make sure the tortillas are very hot and fill each one with a tablespoon of each stew, fold them and put them in the basket in an orderly way until they form a whole block of tacos on the bottom.
Spread the onion and guajillo chili powder on the first block and repeat the procedure with the next block until you complete your basket.
Heat the liter of oil until it starts to smoke a little and pour it over all the tacos.
Close the basket with the last layer of paper, plastic, aluminum and jargon and let it rest for an hour and a half.
Ready! You can start serving and enjoying your delicious tacos de canasta.
Do not forget to put red and green sauce on the table to accompany it. Also, if you want to make fewer tacos, reduce the ingredients and the number of tortillas. The procedure is the same and, as you can see, the recipe is quite profitable, so it is not necessary to spend a lot of money on it.

HUARACHES DE CHIRIZO AND BEANS Ingredients
1 roll a pkg. (14 oz.) Pork or Beef Chorizo
2 tablespoons vegetable oil, divided
2 tablespoons white onion, minced
1 tablespoon garlic, finely minced
1 cup refried black beans
1 pkg. (4 oz.) Crumbled Queso Fresco
1/4 cup Ground Cotija Cheese
1 pkg. (12.7 oz.) of Huaraches de Maíz or make them buying the masa
1/2 cup Cream or Cream
1/4 cup white onion, finely chopped
1/4 cup fresh cilantro, minced
Steps
Chorizo: Preheat a small skillet for 2 minutes over medium heat. Add the chorizo ​​to the pan and cook for 10 minutes (crumbling the chorizo ​​as it cooks). Remove from the skillet. Set aside until time to use.
1. Beans: In the same skillet over medium heat, add 1 tablespoon of oil. Heat for 1 minute. Add the onion and sauté for 1 minute. Add the garlic, stir, and sauté for 30 seconds. Add beans, stir 3 minutes, until heated through. Keep them warm until time to use.
Cheese: In a medium bowl, combine the queso fresco and Cotija cheese. Set aside.
Heat the Huaraches: Preheat a comal or medium skillet over high heat for 2 minutes. Brush each side of the huaraches with 1 teaspoon of vegetable oil. Place 2 huaraches in the pan, lower the heat to medium low heat, cover with aluminum foil. Heat both sides of the huaraches for 4 minutes (covered).
Assemble the Huaraches: Spread approximately ¼ cup of the refried beans on each huarache, add 3 tablespoons of chorizo, 2 tablespoons of cream and 3 tablespoons of the combination of Queso Fresco and Cotija.
Garnish each huarache with 1 tablespoon of onion and cilantro. Serve and Enjoy!

MEXICAN CHICKEN FLUTES AND AHUACATE SAUCE. INGREDIENTS
1 roasted chicken breast, shredded
12 corn tortillas
4 tablespoons of fresh cheese grated
2 cups chopped lettuce, disinfected
Vegetable oil
1 avocado, peeled
cup of olive oil
2 green tomatoes
1 tablespoon of lemon juice
Salt and pepper to taste
INSTRUCTIONS
Sauté chicken in a low-fat skillet, remove, distribute among tortillas, and roll tightly to make autas.
Fry them in enough oil until golden brown and excess fat drains off.
To make the sauce: blend the avocado pulp, the tomatoes, the lemon juice and the oil (if necessary, add a little water), empty into a sauce boat for each guest to serve.
Arrange the autas on a bed of lettuce, bathe them with the sauce and sprinkle with the cheese.

TOREADO CHILLIES: Ingredients
10 jalapeño or serrano peppers, toasted and peeled
1 white onion, sliced (julienne)
juice of half a lemon
soy sauce (magi, or your preference)
Steps
Toast the chilies, and peel them
Make slices of the onion.
Add the chilies and onions, add the lemon juice.
Add the soy sauce, enough to cover the chili peppers, it is actually little, let it rest for 5 minutes and savor whatever you like the most.
It does not have any salt, the soy is salty and that's it! ...

RICE FLAN WITH MILK: Ingredients
140 g of Philadelphia® Cream Cheese
1 can of evaporated milk
1 can of condensed milk
6 pcs. of eggs
350 g of cooked rice
1 tsp. ground cinnamon
1 tsp. cornstarch
CANDY:

1 cup of sugar
CLOSE ALL INGREDIENTS
Preparation
PLACE the sugar in an aluminum mold and put on the fire over medium heat without moving until a medium caramel is obtained, distribute evenly on the bottom and let cool.
BLEND the Philadelphia® Cream Cheese, the milk, the eggs, the cinnamon and the cornstarch. Add the rice to the mixture and stir, pour over the mold with caramel, cover with aluminum foil.
COOK in a pressure cooker in a double boiler for 30 minutes or until cooked.
LET cool, refrigerate for 2 hours and unmold.