Tacos de Canasta

Ingredients

Corn tortillas

12, small

Refried beans

1 cup

Chorizo

1/2 pound, cooked and crumbled

Potatoes

2 medium, peeled and diced

Onion

1/2 cup, chopped

Cilantro

1/2 cup, chopped

Queso fresco

1/2 cup, crumbled

Green salsa

1/2 cup

Red salsa

1/2 cup

Instructions

1. Start by boiling the diced potatoes in salted water for about 10-15 minutes or until tender. Drain and set aside.
2. In a skillet over medium heat, cook the chorizo until fully cooked and crumbly, about 5-7 minutes. Remove from heat.
3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.
4. Spread a generous spoonful of refried beans onto each tortilla.
5. Top the beans with a spoonful of cooked chorizo, followed by a spoonful of the boiled potatoes.
6. Fold each tortilla in half to create a taco, pressing gently to hold the filling in place.
7. Place the filled tacos in a basket or container lined with a clean cloth towel to keep them warm.
8. Drizzle the green and red salsas over the tacos generously.
9. Sprinkle the crumbled queso fresco, chopped cilantro, and chopped onion evenly over the top.
10. Cover the tacos with the cloth towel to keep them warm until serving.