Steamed Potato Tacos Recipe
Tacos are part of the typical Mexican food, although according to each region or state they are made in one way or another, and there are many ways to prepare them and each one gives their personal touch. Tacos are a very popular way of eating, and can be served as an appetizer or main stew, for a casual meal or for a celebration. And, although as we say there are many that exist, we will show you how to make easy and delicious steamed potato tacos.
Steamed tacos are practical, since they can be prepared and consumed right away, or stored in the fridge for subsequent days. Therefore, we invite you to prepare these steamed potato tacos and make any sauce of your choice to accompany them.
Ingredients to make Steamed Potato Tacos:
- 1 kilogram of potatoes
- 1 kilogram of corn tortillas
- 1 tablespoon of salt
For the sauce
- 6 pieces of guerilla chili
- 2 pieces of wide chili
- 6 pieces of Chile de arbol
- 2 cloves of garlic
- 1 piece of onion
- 1 teaspoon salt
- 250 milliliters of oil
- 1 teaspoon dried oregano
To vaporize
- 1 piece of thick plastic bag
- 1 steamer unit
- 1 package of aluminum foil
To accompany
- 1 piece of Cabbage
How to make Steamed Potato Tacos:
As a first step, we are going to gather all the ingredients to start preparing the steamed potato tacos. As a next step, we wash and cook the potatoes. When they are ready, remove them from the water and let them cool. Once cold, peel them, add a tablespoon of salt and puree them.
We grate the cabbage, disinfect it, let it drain and reserve it. To continue with the preparation of the Mexican tacos, we take the ingredients of the sauce and roast the garlic, onion and chilies. The chilies are soaked for 15 to 20 minutes, ground and strained. Then, we put all the ingredients of the taco sauce except the oil to cook in water. Add the oregano and rectify salt. Let the sauce boil for about 10 minutes so that the ingredients are integrated and take the desired consistency. We buy the corn tortillas the day before preparing the steamed potato tacos so they are dry. Or, if we prefer, we make them at home, also the day before, following the simple recipe for Mexican corn tortillas. That said, we heat a pan over high heat and add the oil. Once hot, we dip each tortilla in the sauce and quickly fry it. Once the corn tortillas are fried, we fill them with the mashed potatoes to start forming the Mexican tacos.
We put a section of aluminum foil, place the potato cubes on it and fold the paper. Look at the image to know how to put the Mexican tacos.
We are making packets of potato tacos, leaving the edges perfectly sealed so that the water vapor does not enter the interior.
To make the steamed tacos, in a large pot we add water and put the basket or metal strainer on top. It is very important that the water does not exceed the level of the strainer. We immediately put the plastic bag in the strainer, look at the picture. Then, we put the packages with the potato tacos inside the colander to be able to steam them, until the pot is full.
Once the pot is full, we close the plastic bag very well, cover and steam the potato tacos for 40 minutes. Once the time is up, we open the packages very carefully. We serve the steamed potato tacos accompanied by the previously sliced and disinfected cabbage and a sauce of our choice, such as Mexican green sauce or even the red sauce left over from the previous steps.
