Ingredients

• 5 guajillo chili peppers tailed and deveined.
• 1 onion halved.
• 4 onions filleted.
• 4 garlic cloves peeled.
• 4 potatoes cooked.
• 1/2 kilogram of tortillas taquera.
• 300 milliliters of oil.
• A tablecloth.
• A plastic bag large.
• Brown paper.
• Salt to taste.

Preparation

• We put a frying pan on the fire.
• Add a little oil and let it heat up.
• Add the potatoes and mash.
• We reserve.
• We put a frying pan on the fire.
• Add a little oil and let it heat up.
• Add the onion cut in half.
• Add the garlic.
• Let it fry for 10 minutes.
• We constantly move.
• We remove the garlic.
• Add the guajillo chili.
• Let it fry for 10 minutes.
• We constantly move.
• We remove the chili.
• We remove the onion.
• We put the blender.
• Add the garlic.
• Add the onion.
• Add the guajillo chili.
• Add the rest of the oil.
• We liquefy.
• We put a frying pan on the fire.
• Add the liquefied mixture.
• Let it boil.
• We place a basket or container that pretends to be the basket.
• We put the tablecloth.
• We put the bag.
• We place the brown paper.
• We had an omelette hot.
• Stuffed with potato the potatoes must be hot.
• We accommodate in our basket.
• When we have a first "layer" of tacos, add sliced onion.
• Add a little of the boiling oil.
• We are going to repeat the process until we finish our tacos.
• We close our basket.
• We let sweat for an hour and a half.

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