Steamed Tacos (Tacos al Vapor)

Steps

1. 1
   Dice the potatoes small and fry them in a bit of oil with salt until lightly golden.
2. 2
   Chop the onion, garlic, serrano chiles, and tomatoes; once the potatoes are browned, add them in sequence and cook until the tomato softens.
3. 3
   Stir in fresh cheese to the potato mixture for extra flavor, finishing the potato filling.
4. 4
   In another pan, heat oil and briefly fry the guajillo chiles until fragrant, then remove them.
5. 5
   Simmer the fried guajillo chiles with onion, garlic, and water, adding cilantro sprigs, to make a sauce base.
6. 6
   Cut the pork rind (chicharrón) into pieces and add chopped broccoli to make another filling option.
7. 7
   Blend the pre-cooked tomatoes, serrano chiles, garlic, and onion with cilantro and enough water to make a thick salsa, seasoning with salt.
8. 8
   Make the side salad by mixing shredded cabbage, grated carrots, and sliced purple onion with oregano, salt, and white vinegar.
9. 9
   Once the fried chiles, onion, and garlic cool, blend them with the frying oil to make the guajillo sauce, seasoning with salt.
10. 10
    Warm the tortillas, then quickly dip each in the guajillo sauce and let excess drip off.
11. 11
    Fill each sauce-dipped tortilla with either the potato filling or the pork rind-broccoli filling, then roll into a taco.
12. 12
    Arrange the rolled tacos neatly in aluminum foil and fold to seal tightly.
13. 13
    Place the wrapped tacos in a steamer and steam over boiling water for about 20 minutes until cooked through.
14. 14
    Remove the steamed tacos and serve topped with the side salad and salsa.