Tacos de Canasta

Ingredients

For the First Filling

• 1/2 medium white onion
• 1 jalapeño pepper
• 1 tablespoon vegetable oil, or pork lard
• 2 pounds potatoes, peeled and diced
• 1 teaspoon kosher salt

For the Second Filling

• 1 tablespoon vegetable oil, or pork lard
• 1/2 medium white onion, coarsely chopped
• 1 clove garlic, minced
• 4 cups canned black beans, from about 2 (15-ounce) cans
• 1 teaspoon kosher salt

For the salsa

• 3/4 pound tomatillos
• 1 clove garlic, crushed
• 1 medium white onion, coarsely chopped
• 1/2 cup coarsely chopped fresh cilantro
• Kosher salt, to taste
• 1 large ripe avocado, diced

For the Tacos

• Vegetable oil, or pork lard, for frying
• 3 tablespoons ground achiote
• 20 corn tortillas
• Steps to Make It
• Make the First Filling
• Gather the ingredients.
• Slice the onion crosswise.
• Slice off the stems and tops off the jalapeños, slice them in half lengthwise, and remove the seeds and veins. Then slice them crosswise.
• Heat the oil in a large skillet over medium heat. When the oil shimmers, add the onion and jalapeño and cook until soft.
• Add the potatoes and cook, pressing with a spatula, until they are completely mashed. Add salt and stir to incorporate.
• Transfer to a bowl and set aside. Wipe out the skillet.
• Making the Second Filling
• Gather the ingredients.
• Heat the vegetable oil (in the same skillet used for the first filling) over medium-low heat. When the oil shimmers, add the onion and garlic and cook until they begin to soften.
• Add the beans with the liquid in the can and cook, pressing with a spatula until they are mostly mashed. Add salt and stir to incorporate. Set aside.
• Make the Salsa
• Gather the ingredients.
• Bring a large pot filled with water to a boil. Add the tomatillos and cook until the skins begin to peel, about 30 seconds. Remove with a slotted spoon and let cool.
• Remove and discard the skins.
• To a blender, add the prepared tomatillos, garlic, onion, and cilantro, and salt to taste. Blend until mostly pureed, but still slightly chunky.
• Fold in the avocado. Adjust the seasoning with salt. Transfer to a bowl.
• Build the tacos
• Line the basket with a large bath towel. Place the plastic bag on top of the towel. Line the inside of the plastic bag with parchment or waxed paper.
• Heat about 1 1/4 cups vegetable oil in a large skillet over medium-high heat. Add the ground achiote and stir to dissolve in the oil. When the oil begins to shimmer, dip each tortilla into the hot, seasoned oil and fry lightly, about 3 seconds per side (they should lightly fried, but still soft and foldable, not crispy). Transfer to a paper-towel-lined rimmed baking sheet. Reserve the oil in the skillet.
• Preliminary Note: As you fill and fold each taco, immediately transfer to the plastic bag. Once in the bag, drizzle each with 1 to 2 teaspoons of the reserved achiote oil from the skillet. Immediately close the bag so the tacos self-steam and retain heat. Continue in this manner, layering the tacos on top of each other with a drizzle of oil between each.Filling the tacos: Fill 10 tacos with the potato filling. Fold in half. Fill the remaining 10 tacos with the bean filling. Fold in half. Transfer to the plastic bag with the oil as noted above. Tightly close the plastic bag once all the tacos are assembled. Fold the towel over the top of the plastic bag to keep the tacos warm. If necessary, add more towels on top to keep the tacos insulated.
• Serve the tacos with the salsa. If you’re not eating them all at once, keep the rest in the bag, covered with the towel.