Tacos de Canasta o Sudados (The Basket of Tacos)
The Tacos de Canasta, also known as Sudados, are typically served in Mexico when celebrating something or for special occasions, for practical reasons since making all these different taco
flavours found in the basket can be an overwhelming task for just an ordinary family meal... The main idea with these Tacos is that they are served with different flavors,
and everyone gets to try them all. The usual flavors used in the Canasta vary per cook, but here are a few examples: fríjol (refried beans), papa (potatoes),
mole verde, chicharrón en salsa roja, eggs, stewed red meat (tinga style), etc.
Often Tacos are served with a green salsa be it with jalapeños or with habaneros, depending on the desired spiciness but it all goes to a martajada salsa (this means chunky and coarse,
opposite of liquefied) or with the classic chiles. When labeled as 'Sudados' this means they were
arranged in a basket lined with cloth when still very hot and then they were carefully wrapped by many layers of aluminum foil and more cloth; thus sealing the
basket, so that the water vapors stayed trapped in the basket and went back to the tortillas, dampening them.
Recipe for delicious Tacos de Canasta
* 50 genuine corn Tortillas
* 5-6 ancho Chiles
* 1 Clove of garlic
* half an Onion
* 2 tablespoons of olive Oil
* 2 Branches of Coriander, or coriander powder
* Salt to your taste
For the Filling:
* Chicharrón in red sauce (Pork rind or even bacon in tomato sauce, see here for recipe)
* Mole verde (Green mole) with chicken (recipe for Mole Verde here)
* Frijoles refritos (mashed pinto, or black beans)
* potatoes with chorizo sausages
* adobo meat
1) Line the bottom of a woven basket or of wicker with two layers of cloth, that are large enough to stick out of the basket. Finally, over the bottom cloth arrange a piece of plastic that is big enough to cover the basket once it will be filled with the tacos we are about to make; this will help keep the humidity inside.
2) wash the chilies and cook them together with the garlic and the onion. Once they have cooled down a little, blend them with two tablespoons of the water with which they were cooked. Add a pinch of salt and season it in a pan with little oil.
3) place the sauce in a medium and already warm receptacle, dip the tortillas rapidly for the sauce and later, fill 10 tortillas with a stew respectively.
4) when you prepare the tacos only fold them in two and arrange them for
fillings in columns inside the basket, one on top of the other, until the basket is filled.
5) it is important that you prepare them about an hour before them being served, since this is the time
it takes for that heat from the taco's fillings to 'sweat' to their wrapping
tortilla, hence the 'sudados' designation; covered the basket with the rest of the cloth and plastic.
6) Serve them hot and accompany them with fresh cilantro and finely chopped onions. Of course a nice salsa verde and roja must be present also...