Mexican Basket Tacos
Ingredients
- 30 tortillas made with MASECA® corn masa flour
- 1 big onion, thinly sliced
- 3.4 ounces of hot oil
- Kraft paper
- Basket
- Plastic to cover tacos
Chicken in green mole:
- 5.3 ounces of chicken, cooked and shredded
- 3.5 ounces of green tomatoes, cooked
- 1 serrano pepper, cooked
- 1.75 ounces of pumpkin seeds, toasted and peeled
- 1 tablespoon of toasted sesame
- 1 pinch of cumin
- 1 small garlic clove
- 0.35 ounces of onion
- 1 teaspoon of oil
- Salt to taste
Spinach:
- 4 cups of clean spinach
- ¼ onion, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon of oil
- Salt to taste
Pork in red sauce:
- 5.3 ounces of pressed pork, chopped
- 3.5 ounces of red tomatoes, cooked
- 1 guajillo pepper, cooked
- 0.35 ounces of onion
- 1 teaspoon of oil
- Salt to taste
Preparation
Chicken in green mole:
- Blend tomatoes, serrano pepper, pumpkin seeds, sesame seeds, cumin, garlic, and onion until a homogeneous sauce is obtained.
- Heat the oil in a pan and fry the blended sauce, season with salt to taste and let it boil to thicken.
- Add shredded chicken and set aside.
Spinach:
- Heat oil in a pan and sauté onion and garlic. Add spinach and cover to cook with its own steam at low/medium heat.
- Season with salt to taste and set aside.
Pork in red sauce:
- Blend tomatoes, guajillo pepper, garlic and onion until a smooth sauce is obtained.
- Heat oil in a pan and fry the blended sauce, season with salt to taste and let it boil to thicken.
- Add pork and set aside.
To make the tacos:
- Cover the basket with plastic and then cover with Kraft paper.
- Warm tortillas made with MASECA® and make the tacos with the fillings.
- Place the tacos in the basket in layers.
- Place a layer of onions on top of the last layer and pour the hot oil.
- Cover with Kraft paper and then cover with plastic, so the tacos sweat.
- Serve tacos with your favorite salsa, such as a green salsa with raw diced onions and minced cilantro.
