1 kilo of cold corn tortillas, from the day before
oil the necessary
1 wide chile
1 cup of salt
1 cup of water
cabbages finely chopped and disinfected
1 clove garlic
-First of all you must make the chili sauce to paint the tortillas red. Clean the ancho chile, removing all the seeds, and bring it to a boil until it softens. Then, go to the blender and grind together with the garlic, cloves, salt and water. Strain this sauce and fry in 2 tablespoons of hot oil until it dries out a bit.
-Heat some oil and chili sauce in a small skillet. Fry the tortillas one by one, making sure to remove them as soon as they start to brown around the edges. Arrange them one on top of the other on a plate or tray.
-Now proceed to fill the tortillas with the stews of your choice.
-Pour enough water into the steamer pot. Place the steamer rack and on it a large blanket. On the blanket, place about 5 tortillas as a base. Arrange the tacos by flavors.
-Cover the tacos with a plastic bag and cover with the ends of the napkin that you placed under the tortillas. The napkin should be large enough to completely enclose the tacos.
-Cover the steamer pot and cook for 20 minutes over medium heat.
-Serve the tacos with chopped cabbage, pickled carrots and different sauces.