Tacos Al Vapor Recipe

Everett
Everett November 6, 2020
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How To Make Tacos Al Vapor

Make an authentic Mexican plate of tacos al vapor! These tasty tacos are steamed to get you the best, well-developed flavors.

Preparation: 5 minutes
Cooking: 30 minutes
Total: 35 minutes
Serves:

Ingredients

For Chicharron Filling:

  • ½cupwhite onion,diced
  • 1cupchicharrónes,cooked, cut into pieces (pork rind)
  • 1tbspolive oil

For Chorizo and Beans Filling:

  • 1lbchorizo
  • 2cupspinto beans,cooked
  • 1tbspolive oil

For Guajillo Sauce:

  • 3cupswater
  • 4guajillo chiles
  • arbol chile
  • ¼white onion,sliced
  • 2clovesgarlic,minced
  • 1roma tomato,small, diced
  • 2pinchessalt
  • 2cupsboiled water

For Repello Garnish:

  • ½cupcabbage,chopped
  • 2carrots,sliced into ½-inch(1.24 cm) rounds
  • 1white onion,sliced
  • 1pinchoregano
  • 2tbspwhite distilled vinegar
  • 2tbspwater

For Tortilla:

  • 20tortillas
  • ½white onion,sliced
  • ½cupolive oil

For Green Salsa:

  • 1cupwater
  • 6tomatillos
  • 2jalapeñoes
  • 1garlic clove,minced
  • ¼white onion,chopped
  • 2pinchessalt
  • cilantro
  • ½cupboiled water

Instructions

Chorizo and Beans:

  1. In a medium saucepan, add the chorizo and sauté until cooked.

  2. Add olive oil and the two cups of pinto beans. Once boiling, mash the beans, cover, and set aside.

Guajillo Sauce:

  1. In a pot, add the water.

  2. Then in a small pan, add arbol chiles then pan fry until slightly brown.

  3. Add chiles to a blender, along with garlic, onion, salt, tomato, and the two cups of water from the pot. Blend well.

Chicarron:

  1. Grab another saucepan, then add in olive oil and onion. Sauté for about two minutes before adding the chicarron.

  2. Cook for two minutes, then add the guajillo sauce and cover until bubbles start to form. Set aside.

Tortillas:

  1. On a pancake griddle, heat the tortillas four at a time until they form slight hard lines.

  2. Repeat the process until all 20 are warmed up.

  3. Grab a wok-style fry pan and heat oil until bubbles form.

  4. Then, dip each tortilla in for two seconds on each side.

  5. Once done, get a round pan then cover it with plenty of parchment paper and aluminum foil.

  6. Add a spoonful of filling to each tortilla and fold in half, organizing them into the pan.

  7. 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:

  1. in a saute pan, add the olive oil, cabbage, carrot, onion, vinegar, water, and oregano. Sauté until soft and set aside.

  2. 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.

  3. Let boil until the tomatillos look soft, then add them into a blender.

  4. Add the white onion, salt, cilantro, and boiled water into the blender. Blend well.

Repello Garnish:

  1. Quickly combine the cabbage, carrots, white onion, oregano, vinegar, and water in a bowl.

  2. Plate the tacos, add repollo garnish, salsa, and enjoy!

Nutrition

  • Calories: 500.11kcal
  • Fat: 27.57g
  • Saturated Fat: 7.30g
  • Monounsaturated Fat: 15.56g
  • Polyunsaturated Fat: 3.32g
  • Carbohydrates: 45.12g
  • Fiber: 9.10g
  • Sugar: 4.31g
  • Protein: 19.27g
  • Cholesterol: 33.26mg
  • Sodium: 555.22mg
  • Calcium: 94.16mg
  • Potassium: 869.67mg
  • Iron: 3.20mg
  • Vitamin A: 107.20µg
  • Vitamin C: 26.50mg
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