Tacos al Vapor de Papa y Chicharrón

For the potato filling

1. Heat the oil in a large skillet over medium heat, add the diced potatoes, and cook until slightly browned and tender, about 8–10 minutes.

2. Add the chopped onion and minced garlic to the potatoes, stirring well until fragrant, about 2 minutes.

3. Stir in the chopped tomatoes and serrano pepper, season with salt, and cook until the tomatoes break down and the potatoes are completely tender, about 5 minutes.

For the chicharrón filling

4. Heat the oil in a pan and fry the guajillo chilies, chopped onion, and garlic cloves until softened and lightly charred, about 3–4 minutes.

5. Transfer the fried chilies, onion, garlic, and cooking oil to a blender with a splash of water and blend until smooth.

6. Pour the blended salsa into a saucepan, bring to a simmer, and season with salt to taste.

7. Add the pieces of chicharrón into the simmering salsa, stir to coat, and simmer until softened, about 5 minutes.

To assemble and steam

8. Mix the shredded cabbage and grated carrots together in a bowl for the fresh salad topping.

9. Lightly coat each warm tortilla in the warm guajillo salsa, filling half with the potato mixture and half with the chicharrón mixture, then fold into tacos.

10. Wrap batches of the assembled tacos tightly in aluminum foil.

11. Place the foil-wrapped taco bundles into a steamer pot over boiling water, cover, and steam until hot and soft, about 10–15 minutes.

    Then 10 min of waiting

12. Unwrap the steamed tacos, top with the cabbage-carrot salad and salsa verde, and serve immediately while warm.