Tacos de Canasta (with Potatoes and Chiles)

Instructions

1. Wash and peel your potatoes.
2. Add to a pot with enough water to cover them at medium low heat, cook for about 20 minutes or until they are fully cooked.
3. Once your Mazola^® Corn Oil is hot add 6 chiles guajillo, ⅓ onion, 4 chiles de arbol, 4 garlic cloves.
4. Sauté at low heat for about 2 minutes on each side.
5. In blender, add all the ingredients from your pan including Mazola^® Corn Oil and add salt to taste (let sauce cool before adding to the blender).
6. To a separate pan, add ½ cup of Mazola^® Corn Oil.
7. Once hot, add carrots stir for about 5 minutes then add jalapeños. Mix together well and cover for 5 minutes.
8. Add onions, 1 cup white vinegar, 1½ cups of water, 4 black peppercorns, 3 whole garlic cloves, 1 tablespoon of oregano, 2 bay leaves and salt to taste.
9. Mix well and cover for 10 minutes.
10. Potatoes should be done by this point, mash well together.
11. To a pan add ⅓ cup of Mazola^® Corn Oil.
12. Add mashed potatoes, black pepper and salt to taste. You can also add a spoonful of the chile sauce for extra flavor.
13. Heat up tortillas, you can dip the entire tortilla in the chile sauce or simply brush over, fill with potatoes.
14. Assemble in a vaporera (steamer pot).
15. Cover and cook for about 15 minutes.
16. Assemble your plate with your tacos, cabbage and chiles en vinagre.

Recipe by Genevieve Carranza of @g.eennnn