Tacos de Canasta (Mexico City — Steamed Basket Tacos, Guajillo Grease)

Ingredients

• 400 g masa harina, traditional Mexican corn flour
• 300 ml warm chicken or vegetable stock
• 2 tsp baking powder
• 1 tsp sea salt
• 100 g rendered lard or vegetable shortening, softened
• 200 g cooked potato, finely diced
• 150 g quesillo or mozzarella, shredded
• 100 g chorizo Mexicano, finely diced, cooked
• 100 ml guajillo chile grease, from preparation below
• 1 tbsp apple cider vinegar
• For the guajillo grease
• 6 guajillo chiles, deseeded
• 50 ml neutral oil
• 2 garlic cloves, sliced
• 1 tsp sea salt

Method

1. 1
   Prepare guajillo grease: Toast guajillo chiles 90 seconds per side in dry pan; soak in 200 ml hot water for 20 minutes; blend with soaking liquid to smooth purée; strain through fine sieve.
2. 2
   Heat oil in a small pot over medium; add sliced garlic and cook 2 minutes until fragrant; add chile purée and salt, simmering 10 minutes; strain oil, pressing solids, and reserve the flavoured oil.
3. 3
   Beat softened lard with electric mixer 5 minutes until pale and fluffy; fold in masa harina gradually while mixing, alternating with warm stock until dough reaches soft, spreadable consistency — test by floating small piece in cold water (should float).
4. 4
   Fold in baking powder and salt; fold in potato, cheese, and chorizo gently to distribute evenly without deflating masa.
5. 5
   Form 12 tacos: take 50 g masa, press flat in palm, fill with 15 ml guajillo grease mixed with vinegar, fold and seal edges; wrap each in banana leaf or plastic wrap.
6. 6
   Stack tacos in a steamer basket lined with banana leaf; steam covered over simmering water for 30 minutes — tacos will firm slightly but remain tender.
7. 7
   Remove from steamer; tacos can be held warm in a cloth-lined basket for up to 3 hours.
8. 8
   Serve warm with additional guajillo grease drizzled over; accompany with lime, pickled onion, and fresh salsa roja.