Great Everyday Meals Magazine | By Momma Cuisine April-June 2016 | Page 32

Tacos
de Canasta
Ingredients
• 5 sheets parchment paper
• 8 dried guajillo chiles, stems and
seeds removed, rinsed
• 1 garlic clove
• 1/2 white onion
• 1/4 cup cilantro, chopped
• 1 teaspoon seasoning salt
• 2 tablespoons grape seed oil
• 25 corn tortillas
• 1 wicker basket

1. Line basket with 3 sheets of parchment paper, leaving approximately 6 inches overhang or enough to cover tacos. In a large stock
pot, boil dried chiles with enough water to cover for 10 minutes.
Remove from heat, set aside and let cool.
2. In a blender container, place boiled chile skins, garlic clove,
½ onion, cilantro, salt and 1 ½ cups water chiles were boiled in.
Blend until smooth. Heat grapeseed oil in a large saute pan. Pour
in sauce and fry for 2 minutes, stirring frequently. Remove from
heat and cover.

Taco filling:
Filling
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