Steamed Tacos de Canasta | Combi Steam Oven Recipes

Ingredients

• 0 of **For the Guajillo Oil**
• 2 of large guajillo chiles (about 1/4 ounce), stem and seeds removed, cut into 1-inch pieces
• 1 of garlic clove, whole
• 2 of black peppercorns
• 1/2 cup of peanut oil, or another neutral oil, such as avocado or safflower oil
• 0 of **For the Potato Filling and the Tacos**
• 1 lb of peeled waxy potatoes, such as Yukon or gold potatoes, cut into 1-inch pieces
• 2 Tbsp of unsalted butter, melted
• 0 of Kosher salt
• 1 of dozen corn tortillas, warmed
• 4 cups of cabbage, finely shredded
• 0 of **For the Salsa Verde Cruda**
• 1 lb of peeled tomatillos, husks removed, rinsed, and quartered
• 1 of garlic clove, peeled
• 1 of serrano chile, stem and seeds removed
• 1/4 cup of lightly packed cilantro leaves and soft stems, roughly chopped
• 1/4 cup of roughly chopped yellow onion