Ingredients:
- 12 corn tortillas
- 3 cups cooked beans
- 1 ancho pepper (remove stems and seeds)
- 1/2 cabbage chopped or lettuce
- oil (for frying)
- aluminum foil
- 2 dry California peppers (remove stems and seeds)
Tomato Sauce:
- 2 red ripe tomatoes
- 1 garlic clove
- salt and pepper to taste
- 1/2 tsp of dry Mexican oregano
- 1 cup of water
In a blender add the raw tomatoes, garlic, salt, pepper, oregano, 1 cup of water, and blend until smooth. In a small pot pour the salsa and cook on low heat for 15 minutes.
Procedure:
Fry the ancho pepper in a little hot oil, in a blender add 1/2 cup of water, ancho pepper and blend until smooth.
In a medium saucepan, heat 1 tsp of oil. Add the beans, and ancho sauce and cook on medium heat. When the beans began to boil, press them well with a potato smasher, until the beans get to a creamy consistency, then remove from heat.
In a small pot cook the California peppers, fill with water and season with salt. Cook for 15 minutes on high and the let them rest covered for 15 more minutes. In a blender add the peppers and 2 cups of water and blend until smooth. Then pour the sauce into a small pan with 1 tsp of hot oil and heat the sauce for about five minutes.
In a frying pan with vegetable oil, place each tortilla one at a time, (do not make tostadas) you just want to soften and heat the tortilla. Once the tortilla is warm dip it into the sauce one time for about 2 seconds just to coat it with sauce. Then place it on a plate and add about 1 tbsp of beans or more depending on how loaded you want the tacos. Fold the tortillas in half and place into the aluminum foil. Cut aluminum squares, big enough to hold 3-4 tacos and wrap them carefully with the aluminum foil.
Put the wrapped tacos into a steaming pot or tamale pot. If you don't have either, put a bowl face down on the bottom of a pot and fill it with water just enough to make steam, you don't want the tacos to get wet. Place the tacos on the steam wrack or on the top of the bowl and steam them for about 15 minutes.
Serving suggestion:
Serve them warm and top each taco with chopped lettuce or cabbage, onion, and the tomato salsa. If you like heat, add another salsa that has peppers, because the tomato salsa is only to add flavor not intended for heat. You can also eat the tacos with pickled jalapeños on the side which is the usual way.