Name: Steamed Basket Tacos
Yield: 32 Servings
Cuisine: Mexican
Ingredients: 1 cup beans ((soaked 10 hours)); ¼ onion (coarsely chopped); 2 cloves garlic; Enough water; 2 tbsp chicken seasoning; 5 guajillo chiles (deveined); ¼ onion (coarsely chopped); 2 cloves garlic; 1 cup Water; 1 tbsp chicken seasoning; 3 Saladette tomatoes; 1 lb (500g) pressed pork leg crackling; 4 guajillo chiles (deveined); ½ cup hot water; ¼ white onion; 1 clove garlic; ½ cup oil (avocado or olive oil); Salt to taste

Steamed Basket Tacos

By :Ana Rodriguez

Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida.

Course

Appetizer, Snacks

Cuisine

Mexican

Browse Category

Appetizer, Snacks

Duration

60 Minutes

Cooking Technique

Steam

Keyword

Beans, Legumes, Pork

Home Category

Appetizer, Snacks

Servings

32 Servings

Ingredients

For the bean tacos:

1 cup beans (soaked 10 hours)
¼ onion coarsely chopped
2 cloves garlic
Enough water
2 tbsp chicken seasoning

For the pork rind tacos:

5 guajillo chiles deveined
¼ onion coarsely chopped
2 cloves garlic
1 cup Water
1 tbsp chicken seasoning
3 Saladette tomatoes
1 lb (500g) pressed pork leg crackling

Sauce to baste tortillas:

4 guajillo chiles deveined
½ cup hot water
¼ white onion
1 clove garlic
½ cup oil avocado or olive oil
Salt to taste

Course

Appetizer, Snacks

Cuisine

Mexican

Browse Category

Appetizer, Snacks

Duration

60 Minutes

Cooking Technique

Steam

Keyword

Beans, Legumes, Pork

Home Category

Appetizer, Snacks

Servings

32 Servings

Ingredients

For the bean tacos:

1 cup beans (soaked 10 hours)
¼ onion coarsely chopped
2 cloves garlic
Enough water
2 tbsp chicken seasoning

For the pork rind tacos:

5 guajillo chiles deveined
¼ onion coarsely chopped
2 cloves garlic
1 cup Water
1 tbsp chicken seasoning
3 Saladette tomatoes
1 lb (500g) pressed pork leg crackling

Sauce to baste tortillas:

4 guajillo chiles deveined
½ cup hot water
¼ white onion
1 clove garlic
½ cup oil avocado or olive oil
Salt to taste

Instructions

For the bean tacos:

Place the stainless steel inner pot inside the Instant Pot® and add the ingredients for the bean tacos.
Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Beans and set the time to 15 Minutes.
When done cooking, press Cancel and turn the steam release handle to Venting. Once cooked, transfer to a pan and mash. Set aside.

For the pork rind tacos:

Roast the chiles, onion and garlic. Soak the chiles for 5 Minutes in hot water. Blend everything together with the water and seasoning.
Add the pork rinds to a hot skillet. Once it browns, add the pureed mix, cover and leave 5 to 8 Minutes or until the pork rind is soft.

For the guajillo sauce:

Soak the chiles in hot water for 5 Minutes, blend them with the rest of the ingredients and strain.
Brush your tortillas with the guajillo sauce and heat and then fill with the beans and pork rinds. Wrap tacos with parchment paper and then with aluminum foil.
Add 2 cups water to the Instant Pot® and insert the metal rack. Afterwards, add the taco packets.
Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Steam and set the time to 10 Minutes.
Once the time is up, press Cancel and turn the steam release handle to Venting.
Remove the tacos, serve with hot sauce and enjoy!