Tacos de Canasta (Cute and Greasy Basket Tacos)

Tacos de Canasta (Basket Tacos)

Yield:  12 Tacos

Ingredients:

Oil for frying

1 large white onion, sliced

3 cloves garlic, left whole

12 corn tortillas

1 lb. shredded pork (carnitas) (pork shoulder is used and typically takes 3-5 hours)

½ cup finely sliced scallions, green onion

1 jalapeno seeded and finely chopped

1 teaspoon Tijerina Carnitas Spice Blend

4 Roma tomatoes chopped

Kosher salt to taste

½ cup cilantro, chopped

2 ½ cups Cotija cheese (parmesan may be substituted in a pinch)

Line a basket with large, thick layers of plastic wrap to cover the entire interior of the basket (they should be big enough that they cover the interior of the basket and fold over the top). Place a couple kitchen towels in the bottom of the basket on top of the plastic. Lastly, add parchment paper on top of the kitchen towels and on the side of the basket.

1. Heat a large skillet over medium heat with enough oil to come 1/2 -inch up the sides of the pan. Once hot, add the onion slice and whole garlic cloves, let them brown for at least 6 minutes.
2. Pass the corn tortillas, one by one with a set of tongs, through the hot oil. Quickly fry for 3 seconds per side and set on a cooling rack or plate covered with paper towels, until all are done.
3. In another skillet, over medium heat, add 3 tablespoons (if not enough, add additional oil) of the onion and garlic seasoned oil.
4. Once hot, add the scallions, chile and Tijerina Carnita Spice Blend and cook for 3 to 4 minutes until softened.
5. Add the tomatoes and salt, and cook stirring occasionally, for about 8-10 minutes until completely cooked and mushy.
6. Stir in cilantro and carnitas and cook for 1-2 more minutes and remove from heat.
7. In a mixing bowl, combine the cheese, along with the tomato mixture and season with salt to taste.
8. One by one, add 2 tablespoons of the cheese/tomato/carnitas mixture into a fried tortilla and fold into a half-moon shape. Repeat with the rest of the tortillas.
9. Arrange the filled tacos in layers in the basket as they come off the comal.

Once completed, add another layer of paper over the tacos, cover with another kitchen towel, and finally the plastic, which should fold over it all from the interior lining of the basket. Let the tacos rest and sweat (at least 10 minutes) and keep covered until ready to eat.

Serve with your choice of salsa, slices of avocado and pickled jalapeños.

Enjoy!