CANASTA KITCHEN RECIPES

Steps:

• Line basket with 3 sheets of parchment paper, leaving approximately a 6-inch overhang, enough to cover tacos.
• In a large stock pot, boil dried chiles with enough water to last for 10 minutes, covered. Remove from heat, set aside and cool.
• In a blender, place boiled chile skins, garlic clove, 1/2 onion, cilantro, salt and 1 1/2 cups of water where the chiles were boiled. Blend until smooth.
• Heat grapeseed oil in a large sauté pan. Pour mixture into sauté pan and fry for 2 minutes, stirring frequently.
• Remove from heat and cover.
• For filling: Heat oil in a large sauté pan.
• Add potatoes and cook for 10 minutes.
• Add tomatoes, onion, serrano chile and cilantro. Stir to combine. Season with salt, pepper, cumin and garlic powder.
• Stir, cover and cook until potatoes are tender; approximately 10 minutes.
• Uncover and cook for 2-5 minutes or until liquid has evaporated.
• To assemble: Return sauce to medium heat for 2 minutes until the sauce begins to boil. Decrease heat to low.
• Dip tortillas, one at a time, in sauce covering both sides.
• Transfer dipped tortillas to a large plate and fill with potato mixture. Fold and place taco in basket. Repeat with remaining ingredients.
• Cover basket with overhang and 2 sheets of parchment paper and a plastic bag or wrap.
• Let tacos rest and steam in basket for 1 hour before serving.

Steps:

• Cover a basket’s interior with big, thick layers of plastic wrap (make sure they are big enough to fold over the top). Then, place a couple of kitchen towels over the plastic, and finally, top everything with parchment paper.
• Cover the bottom of a saucepan with ½ an inch of oil and heat it over a medium flame. Add the onion and the garlic, then cook for at least 10 minutes, until they brown.
• Fry each tortilla in hot oil for 3 seconds per side, then leave them to cool on a cooling rack or paper towel-lined plate.
• Add 3 tablespoons of the onion and garlic-flavored oil into another pan. Cook the scallions for approximately 3 or 4 minutes in hot oil, until soft. Next, add the tomatoes and the salt, then cook for 8-10 minutes, until squashy. Mix in the cilantro or epazote, cook for 2 more minutes, then remove from the heat. Combine the requesón with the tomato blend in a bowl. Season with some more salt, if needed.
• Add a few spoons of the filling onto the fried tortilla, then fold it into the shape of a half-moon. Cook the assembled tortillas in a preheated skillet for about a minute on each side. Repeat the process with all of the tortillas.
• Layer the tortillas in the basket, covering them with some parchment paper and a kitchen towel. Finally, cover the towel with the plastic wrap left from lining the inside of the basket. Let the tortillas sit for at least 10 minutes. Keep covered until serving.