Tuxpan is a city from Jalisco, in Mexico. There is another city by that name in Veracruz, but this mexican recipe presented here actually comes from Jalisco. There is a certain train station in Tuxpan and the Tacos served at a stand there are nothing short of special as they are prepared in a unique way.
Now of course we can find the Tacos Tuxpeños at many mexican food restaurants as this recipe for making tacos has become more and more well known in Mexico and sometimes abroad. These Tacos are similar to the canasta Tacos in that they are steamed; they can be filled with either pureed potatoes, beans or seasoned meat and they are served with a special sauce on top.
We start by boil-cooking the meat in water along with the chilis, the garlic cloves and the onion, chopped in two
When the meat is well cooked we reserve the broth and the meat separately and discard the onion. Liquefy the chilis with 2 cups of the meat broth, the cloves of garlic and some salt.
Then we warm the butter in a frying pan over medium fire and fry what we have liquefied in the last step. We soak the tortillas in this chili mixture until they are well coated; fill them with either the meat, the potatoes or beans and we wrap them in aluminum foil.
Making about 5 tacos at a time, place them in steamer (this can be done many different ways), in which we are going to steam them for about fifteen minutes.
Arrange each plate with cabbage or lettuce on the side, pour salsa over the tacos; and serve!