Tacos Al Vapor Recipes

TACOS AL VAPOR

Steps:

• Cut foil and parchment paper into 24 (7x6-inch) pieces. Cook meat, in batches, in large skillet on medium-high heat 2 min. or until browned, stirring occasionally.
• Stack 1 foil piece, 1 parchment piece and 1 tortilla. Repeat with remaining foil, parchment and tortillas to make a total of 24 stacks. Top with beans, meat and cheese; roll up tortillas, then wrap tightly with parchment and foil. Place in steamer filled with 1 inch of boiling water; cover.
• Cook on medium-low heat 15 to 20 min. or until cheese is melted and tacos are heated through. Unwrap tacos. Serve with salsa.

TACOS AL VAPOR

Steps:

• In a pot over high heat, boil the chiles until soft. Drain and transfer to a blender. Add the garlic clove, pinch of ground clove, and water and pulse until smooth.
• Heat 1 Tbsp oil in a skillet over medium heat. Brush a tortilla with the Chile ancho sauce and take it to the pan.
• Fry it for a minute or until lightly golden.
• Fill it with your filling of choice and fold.
• Repeat the process with the rest of the tortillas.
• Wrap the tortillas in a cloth and place them in a steamer pot. Steam for around 20 minutes.

TACOS AL VAPOR DE FRIJOL / STEAMED BEAN TACOS

Steps:

• Fry the ancho chile in enough hot oil, and blend it in a blender.
• In a medium saucepan, heat enough oil (or lard) to almost cover the bottom of the pan, and add the beans to re-fry them, add the cheese and the chile.
• Mash them with a potato masher, and stir constantly to prevent from burning.
• Turn the heat off, when the beans are creamy and have boiled.
• In each tortilla (previously softened in a microwave, to prevent the bottoms from breaking), add a tablespoon, or you desired amount, of beans, and fold them in half.
• Cut aluminum squares, big enough to hold 3-4 tacos.
• Wrap them, and put them in a "tamales" pot, or put a bowl, face-down, on the bottom of the pot, so that tacos don't get wet.
• Put enough water in the bottom, being careful not to get the tacos wet (again!). Turn on the heat (low-medium) for about 15-20 minutes.
• Serve them with the chopped cabbage and the salsa.

TACOS AL VAPOR RECIPE

Steps:

• Chorizo and Beans:
• In a medium saucepan, add the chorizo and sauté until cooked.
• Add olive oil and the two cups of pinto beans. Once boiling, mash the beans, cover, and set aside.
• Guajillo Sauce:
• In a pot, add the water.
• Then in a small pan, add arbol chiles then pan fry until slightly brown.
• Add chiles to a blender, along with garlic, onion, salt, tomato, and the two cups of water from the pot. Blend well.
• Chicarron:
• Grab another saucepan, then add in olive oil and onion. Sauté for about two minutes before adding the chicarron.
• Cook for two minutes, then add the guajillo sauce and cover until bubbles start to form. Set aside.
• Tortillas:
• On a pancake griddle, heat the tortillas four at a time until they form slight hard lines.
• Repeat the process until all 20 are warmed up.
• Grab a wok-style fry pan and heat oil until bubbles form.
• Then, dip each tortilla in for two seconds on each side.
• Once done, get a round pan then cover it with plenty of parchment paper and aluminum foil.
• Add a spoonful of filling to each tortilla and fold in half, organizing them into the pan.
• Place the sliced onions inside and pour the leftover hot oil and cover immediately with more foil. Cover with a dishtowel on top and set aside.
• Green Salsa:
• in a saute pan, add the olive oil, cabbage, carrot, onion, vinegar, water, and oregano. Sauté until soft and set aside.
• Next, fill a pot with the cup of water, then slice each tomatillo in the middle and slice the jalapeños completely in half, taking out the seeds and tops.
• Let boil until the tomatillos look soft, then add them into a blender.
• Add the white onion, salt, cilantro, and boiled water into the blender. Blend well.
• Repello Garnish:
• Quickly combine the cabbage, carrots, white onion, oregano, vinegar, and water in a bowl.
• Plate the tacos, add repollo garnish, salsa, and enjoy!