Tacos sudados or tacos de canasta are deeply rooted among the people, they are cheap, filling and very tasty. Be it for lunch or daily food or for a celebration.
They are prepared in any stew, the most traditional are potato with chorizo, beans, or pork rinds in red sauce. At this article, we will explain how to prepare them, try it.
Ingredients to make Sweaty Basket Tacos:
- for the tacos
- 1 kilogram of Tortillas
- 1 can of chilies in vinegar
- For the filling
- 1 kilogram of potatoes
- 500 grams of Longaniza
- 500 grams of refried beans
- 500 grams of Pork rinds
- 1 kilogram of tomato
- 5 pieces of guajillo chili
- 1 teaspoon Cumin
- Green sauce
- 500 grams of Tomato
- 10 pieces of Serrano peppers
- 1 bunch of coriander
- 2 cloves of garlic
- 1 piece of onion
- Taco varnish
- 500 milliliters of oil
- 3 pieces of bell chili
- 1 kilogram of onion
- To line the basket
- 1 piece of Basket
- 5 pieces of brown paper
- 2 pieces of Jargons
- 2 pieces of large plastic bags
How to make Sweaty Basket Tacos:
1.To make the sweaty tacos, we can use the stews that are left over from the week. Or prepare potatoes with chorizo, refried beans, chicharrón in red sauce, in this article, you will find these recipes and others that are to your liking to make sweaty or basket tacos.
2.To make the stew, we are going to slice the kilo of onion into thin slices. We reserve them. Roast the cascabel peppers, soak them in hot water and leave them for 15 minutes. In the blender we grind the chilies with the half kilo of oil and heat it to a boil.
3.Now we are going to line the basket.
4.We cover the inside of the basket with one of the plastics, it must be large enough to cover the basket and leave a surplus on the sides. Then we put one of the jars on the plastic cover, and then put 2 layers of butcher paper.
Trick: We can use a large enough plastic container instead of the basket.
5.We repeat the process, another plastic, another jargon and brown paper. Then we put aluminum foil in the bottom of the container. And on it a layer of onion.
6.Next we are going to fill the tacos. We place a tablespoon of stew in the tortilla, fold it in the form of a quesadilla or double, place it inside the basket and form the first layer.
Trick: For the tacos to sweat, the tortillas must be very hot, the stews very hot and the oil boiling.
7.Then we varnish the first layer of tacos with the boiling oil and place onion on them. Right away we put another layer of tacos, onion and oil, until we fill the basket.
8.We cover the basket very well, let the tacos sweat for approximately 1 or 2 hours. While we proceed to make the green sauce, and open the can of pickled chilies, which will serve to accompany the tacos.
9.To prepare the sauce, roast the chilies, tomatoes, garlic and onion and blend. Add salt to taste, and chop coriander. Open the basket and enjoy the sweaty basket tacos, a traditional Mexican recipe that you will surely love.
A bit of taco history
Although they can be found as Tacos sudados or Tacos de canasta, they refer to the same style of tacos. The sweaty tacos were a way to send or bring a lunch to the peasants, so that they did not get cold they were wrapped in various rags that they kept in their backpacks or bags to take to the field. So when it was time to eat, their tacos were still warm and toasty. In the mid-1940s in a town near the Federal District, before there was a shortage of work and what little there was poorly paid, sweaty tacos began to be marketed, placing them in wicker baskets. This idea was a complete success and little by little it spread too many states in the country. Today they are found in any part of Mexico and are known colloquially as basket tacos. The steamed tacos are similar but they are sold and used more in the western region of the country. While these are steamed in a pot, the basket or sweated ones are steamed only with the heat of the stew and the sauces.
