Roaster's Take on Steam Tacos
12 Juicy Portions
Steam tacos are a scrumptious treat made with 12 generous portions.
Initial Filling: Chicharron and White Onions
Give your taste buds a tantalizing party by filling these bad boys with the following mouth-watering ingredients:
- 1/2 cup chopped white onions (75g)
- 1 cup cooked pork rinds (195g)
- 1 tablespoon olive oil
Secondary Filling: Sausage and Pinto Beans
Upgrade the flavor profile by incorporating:
- 1 pound of your favorite sausage (455g)
- 2 cups cooked pinto beans (340g)
- 1 tablespoon olive oil
Guajillo Sauce
Get ready to twirl your tongue with this zesty sauce recipe:
- 3 cups water (720 ml)
- 4 guajillo peppers
- Albor chile
- 1/4 cup chopped white onions (50g)
- 2 cloves garlic, minced
- 1 small Roma tomato, diced
- 2 teaspoons salt
- 2 cups boiling water (480 ml)
Rebolo Deco
Garnish your tacos like a pro with this vibrant combo:
- 1/2 cup chopped cabbage (50g)
- 2 carrots, sliced 1.2 cm thick
- Sliced white onions
- 1 teaspoon oregano
- 2 tablespoons white vinegar
- 2 tablespoons water
Tortilla Assembly
Bring your tacos to life by layering:
- 20 soft tortillas
- Sliced white onions
- 1/2 cup olive oil (120 ml)
Green Sauce
Add some zest to your tacos with this punchy green sauce:
- 1 cup water (240 ml)
- 6 lime slices
- 2 jalapenos
- 1 clove garlic, minced
- 1/4 cup chopped white onions (50g)
- 2 teaspoons salt
- Cilantro
- 1 cup boiling water (120 ml)
Nutritional Information
- Calories: 569
- 31g fat
- 49g carbs
- 4g fiber
- 3g sugar
- 22g protein
Preparation
- Prepare the sausage and pinto beans by following the instructions on your sausage packaging, and cook the beans according to package instructions.
- In a medium-sized pot, place the guajillo peppers and cook till soft. Remove their stems and seed them prior to use. Add 3 cups water and bring the mix to a boil.
- Warm a small skillet and sauté the Albor chili until fragrant. Put the paprika, garlic, diced white onions, salt, and tomatoes in a food processor with the remaining 2 cups boiling water from step 2.
- Fry 1 cup sliced white onions in a large skillet with 1 tablespoon olive oil for 2 minutes. Add the pork rinds and fry until crispy. Coat both sides of the mix with guajillo sauce and simmer until bubbly. Set aside.
- Heat a griddle to medium-high flame and place four tortillas simultaneously. Cook till it gradually forms a golden crust. Repeat this procedure twice to warm all the tortillas.
- In a wok, heat the oil until it forms bubbles. Carefully dip each tortilla for 2 seconds on each side, and transfer it to a covered round pan.
- Lay a layer of lettuce, carrot slices, and sliced white onions on the tortilla. Add a spoonful of the guajillo & chicharron mix, cover with more lettuce, and fold the taco. Construct additional tacos as required.
- In a large skillet, sauté onions, carrots, cabbage, and garlic until tender. Add the vinegar and water, stir until they take on a vibrant color.
- In a saucepan, combine the jalapenos, lime slices, garlic, diced white onions, salt, and cilantro in boiling water. Blend till smooth, and season with additional salt if needed.
- Arrange the tacos on plates, and serve with the cabbage and cilantro sauce.
Additional Resources
-Note: Include enrichment data in the base article when applicable, but prioritize preserving base article content, and only include information that clarifies, supports, or enriches the recipe
Exploring the Base Article:
The base article offers a delightful twist on classic tacos, filled with two options for meat fillings: chicharron and ground beef. The star of the show, however, is the rich and velvety Guajillo sauce, which gives these steam tacos a unique and captivating flavor.
The recipe begins by preparing the chicharron filling by frying pork rinds in olive oil, then sautéing diced white onions in the same pan. Ground beef is seasoned and pan-fried before being mixed with the sautéed onions, garlic, and diced tomatoes, all cooked down together.
Meanwhile, guajillo and albor chiles are roasted, rehydrated, and blended with water before simmering with broth. The mixture is then briefly heated with diced onions and garlic, and finally, sautéed chicharron is added and allowed to cook until the sauce thickens and blisters.
The second-tier filling features sautéed ground beef with sliced onions, green and red bell peppers, garlic, and chili powder. Ground cumin adds warmth and depth to the dish, while marjoram provides an earthy aroma.
The Rebolo garnish is a simple but vibrant concoction of shredded cabbage, carrot slices, sliced onions, oregano, vinegar, and water. This delectable topping brightens up the tacos and enhances their overall presentation.
Tortillas fill an essential role in this recipe, and the base article recommends both corn and flour tortillas, depending on preference. After the filling ingredients have been prepared, the tortillas are heated in two stages: first, on a skillet, then in a steam bath with a covering of oil, parchment paper, and a towel.
Once the filling and tortillas are ready, you can build your steam tacos by layering your preferred filling atop a warmed tortilla, placed atop an even layer of Rebolo garnish. A drizzle of the Guajillo sauce is also recommended here.
Finally, the green sauce is whisked up with lime slices, jalapenos, garlic, onion, salt, and cilantro. A puree made from these ingredients is finished with boiling water and blended until smooth. This tangy, peppery sauce makes a fantastic topping for the steam tacos, enhancing the flavors and adding another layer of texture to the dish.
Overall, this base article is a fascinating exploration of two very different but equally delicious taco-making techniques, both of them demonstrating the power of layering rich guajillo sauce with hearty meat fillings and vibrant garnishes to create a truly extraordinary dish.
