Mexican🍞 Bread & bakery

Tacos de Olla (Pot Tacos)

Name: Tacos de Olla (Pot Tacos)
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 kg Potatoes; ½ kg Chorizo sausage; ~12 Corn tortillas; ½ kg Tomatoes; 5 Guajillo chiles; 8 Serrano chiles; 2 large White onions; 2 Garlic cloves; ~1-2 Avocado; ~¼ cups Fresh cilantro; ~1 cup Vegetable oil; ~1-2 tsp Salt

⏱ 45 min

An economical and delicious traditional Mexican dish. Corn tortillas are layered in a clay pot with seasoned chorizo and potatoes, topped with caramelized onions and hot oil, then covered and slow-cooked over charcoal fire. The result is crispy yet tender tortillas served with fresh tomato and chile salsa and avocado.

Adapted from a video by De mi Rancho a Tu Cocina

Como Hacer Tacos De Olla Para Comer o NEGOCIO De Mi Rancho

Watch on YouTube

Ingredients

Potatoes1 kg
Chorizo sausage½ kg
Corn tortillas~12est.
Tomatoes½ kg
Guajillo chiles5
Serrano chiles8
White onions2 large
Garlic cloves2
Avocado~1-2est.
Fresh cilantro~¼ cupsest.
Vegetable oil

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Peel and quarter a kilogram of potatoes, then cook them in boiling salted water until completely tender.
2
Soak five guajillo chiles in warm water until softened.
3
Roast half a kilogram of tomatoes and eight serrano chiles on the comal, setting aside onion and garlic for the sauce.
4
Drain the cooked potatoes and mash them while still hot.
5
Heat a bit of oil in a pan and fry half a kilogram of chorizo until fully cooked and browned.
6
Mix the cooked chorizo with the mashed potatoes to create the filling for the tortillas.
7
Grind the roasted tomatoes, chiles, garlic, and onion together, adding salt, water, and fresh cilantro—leave it chunky rather than smooth—then fold in diced avocado.
8
Heat plenty of oil in a large clay pot or heavy skillet until very hot. Slice onions into large pieces.
9
Quickly fry the onion slices in the hot oil until golden brown, then remove. Grind the softened guajillo chiles with their soaking water, salt, and garlic to make a chile oil.
10
Pour the ground chile mixture into the hot oil to color it deep red and release the aromas.
11
Pour two tablespoons of the seasoned oil into the pot and arrange three warm corn tortillas as the first layer.
12
Spread a layer of the chorizo-potato filling over the tortillas, top with the golden fried onions, and drizzle with the chile oil. Repeat layers until all filling is used.
13
After the final layer, cover the pot tightly with parchment paper and aluminum foil to trap heat.
14
Place the covered pot on the comal over medium-low heat and cook for 15 to 20 minutes until the tortillas are infused with the flavors and the bottom becomes crispy.
15
Carefully remove the tacos with a spatula—they are very hot and delicate—and serve with the fresh tomato and avocado salsa on the side.

Tacos de Olla (Pot Tacos)

Ingredients

Steps

More like this