Tacos de Canasta

Method11 steps · about 55 min

1. 1

   Step 1: Line a basket with large sheets of food-safe aluminum foil extending over its sides. Lay clean kitchen towels over the foil, then line the bottom and sides with parchment paper so the tacos will touch the paper. Keep more paper and a clean towel ready for the top.

2. 2

   Step 2: Cut one ½-inch-thick white-onion slice (1 slice) and peel all three garlic cloves. Wash and finely slice the scallions (½ cup); wash, seed and finely chop the jalapeño (1); wash and chop the Roma tomatoes (1 lb) and cilantro (½ cup). Measure the listed vegetable and herb amounts and hold them ready before heating the oil.

   Uses 1 slice white onion, ½ inch thick · 3 garlic cloves, peeled · ½ cup finely sliced scallions · 1 jalapeño, seeded and finely chopped, more or less to taste · 1 lb Roma tomatoes, chopped · ½ cup chopped cilantro · Fresh water for washing scallions, jalapeño, tomatoes and cilantro, as needed

3. 3

   Step 3: Heat enough vegetable oil in a large skillet over medium heat to reach about ½ inch up its sides. Once hot, add the onion slice and garlic and cook for at least about 10 minutes until browned, watching closely and adjusting the heat to prevent burning. Lift the browned aromatics out once ready, retaining their seasoned oil in the pan.

   Check browned oil aromatics · 10 minUses Vegetable oil, enough for a ½-inch frying depth; draw 3 tbsp of the used seasoned oil for filling · One prepared white-onion slice and all three peeled garlic cloves from step 2

4. 4

   Step 4: Using tongs, pass each corn tortilla (12) through the seasoned hot oil for about 3 seconds on each side, just to soften it. Drain each on a rack or paper-towel-lined plate. Repeat for all twelve; retain the used seasoned oil for the filling.

   Uses The hot seasoned oil left in the skillet from step 3 · 12 corn tortillas

5. 5

   Step 5: Measure 3 tbsp of the used seasoned oil into a second skillet over medium heat. Once hot, add all the sliced scallions and the prepared jalapeño to taste. Cook for 3–4 minutes, checking from 3 minutes, until softened.

   Check softened scallions and jalapeño · 3 minUses Exactly 3 tbsp of the retained used seasoned oil from step 4 · All ½ cup prepared scallions and jalapeño to taste from step 2

6. 6

   Step 6: Add all the chopped tomatoes and salt to taste from the measured allowance. Cook, stirring occasionally, for 8–10 minutes, checking from 8 minutes, until the tomatoes are completely cooked and mushy.

   Check cooked mushy tomatoes · 8 minUses The complete softened aromatic pan from step 5 · All chopped Roma tomatoes from step 2 · Kosher salt from the ½-tsp starting allowance, to taste

7. 7

   Step 7: Stir all the chopped cilantro into the cooked tomato mixture and cook for a couple more minutes. Take the skillet off the heat, then mix all the cooked tomato-herb mixture with all the farmer’s cheese (1 lb) in a bowl. Taste and add the separate extra salt only if needed.

   Uses All cooked tomato mixture from step 6 · All ½ cup prepared cilantro from step 2 · 1 lb farmer’s cheese (about 2½ cups) · Extra kosher salt for filling, only if needed

8. 8

   Step 8: Preheat a dry comal or skillet over medium heat.

9. 9

   Step 9: Put a couple of tablespoons of the prepared cheese-tomato filling into each drained tortilla and fold into a half-moon. Repeat to make twelve tacos, keeping unused filling cold. Heat the filled tortillas on the hot dry comal for about 1 minute per side, until thoroughly hot, working in batches if needed. Transfer each hot batch straight into the lined basket.

   Uses All twelve fried and drained tortillas from step 4, with pan oil left separate · A couple of tablespoons of prepared filling per tortilla; keep surplus separate

10. 10

    Step 10: Arrange the hot tacos in layers in the basket. Cover with another layer of parchment, then the clean towel, and fold the foil over the top. Let the covered tacos rest and sweat for at least 10 minutes, then serve promptly.

    Basket tacos have sweated 10 minutes · 10 minUses All twelve heated folded tacos from step 9

11. 11

    Step 11: Serve the warm tacos with optional salsa, freshly sliced avocado or pickled jalapeños. Refrigerate leftover tacos and filling in shallow containers within 2 hours. If keeping the remaining garlic-onion oil, cool it promptly and refrigerate at 4°C / 40°F or below for up to 4 days, or freeze it for longer storage.

    Uses Covered rested tacos from step 10, as desired · Ready salsa of your choice for optional serving, as desired · Avocado to slice for optional serving, as desired · Ready pickled jalapeños for optional serving, as desired · Only unused prepared filling being saved · Only unused seasoned oil being saved after the 3-tbsp filling draw