Steamed Basket Tacos
Servings
32Servings
Servings
32Servings
Ingredients
For the Bean Tacos:
  • 1cup beans (soaked 10 hours)
  • ¼ onion coarsely chopped
  • 2cloves garlic
  • Enough water
  • 2tbsp chicken seasoning
For the Pork Rind Tacos:
  • 5 guajillo chiles deveined
  • ¼ onion coarsely chopped
  • 2cloves garlic
  • 1 cup water
  • 1tbsp chicken seasoning
  • 3 Saladette tomatoes
  • 1lb (500g) pressed pork leg crackling
Sauce to Baste Tortillas:
  • 4 guajillo chiles deveined
  • ½cup hot water
  • ¼ white onion
  • 1clove garlic
  • ½cup oil (avocado or olive oil)
  • Salt to taste
Instructions
For the Bean Tacos:
  1. Place the stainless steel inner pot inside the Instant Pot® and add the ingredients for the bean tacos.
  2. 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.
  3. 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:
  1. Roast the chiles, onion and garlic. Soak the chiles for 5 minutes in hot water. Blend everything together with the water and seasoning. 
  2. 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:
  1. Soak the chiles in hot water for 5 Minutes, blend them with the rest of the ingredients and strain. 
  2. 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. 
  3. Add 2 cups water to the Instant Pot® and insert the metal rack. Afterwards, add the taco packets.
  4. 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
  5. Once the time is up, press Cancel and turn the steam release handle to Venting.
  6. Remove the tacos, serve with hot sauce and enjoy!