Tacos de Canasta (Basket Tacos with Beans and Potato)

• 600 g Yukon Gold potato
• 2 tsp Fine sea salt
• 1 medium Yellow onion
• 2 cloves Garlic
• 90 ml Vegetable oil
• 2 tbsp Guajillo chili powder
• 1 tsp Ground cumin
• 400 g Refried beans
• 12 pieces Corn tortillas
• 120 g Shredded iceberg lettuce
• 200 g Salsa verde
• 1 piece Lime

1. Put the potatoes in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 12 to 15 minutes until tender when pierced with a knife. Drain well and leave to steam-dry for 2 minutes.
2. Meanwhile, finely chop the onion and crush the garlic. Warm the vegetable oil in a small saucepan over low heat, then stir in the guajillo chili powder and ground cumin and cook for 30 to 60 seconds until fragrant. Take off the heat and set aside; it should be warm and pourable, not smoking hot.
3. Heat 1 tbsp of the spiced oil in a large frying pan over medium heat. Add the onion with a pinch of the remaining salt and cook for 6 to 8 minutes until soft and lightly golden, then add the garlic and cook for 30 seconds. Add the cooked potatoes and mash roughly with a wooden spoon, seasoning with another pinch of salt so the mixture tastes well seasoned.
4. Add the refried beans to the pan and stir for 2 to 3 minutes until hot and cohesive. If it feels stiff, stir in 1 to 2 tbsp hot water from the kettle a splash at a time until spreadable. Keep the heat low so it does not catch.
5. Warm the corn tortillas briefly so they are pliable, about 20 to 30 seconds per side in a dry frying pan. Spread a generous spoonful of the bean and potato filling over one half of each tortilla, fold, then brush the outside lightly with the remaining spiced oil. Stack the tacos as you go.
6. Place the stacked tacos in a pot or deep pan, cover with a lid and keep over the lowest heat for 10 minutes so they steam and turn tender. Turn off the heat and leave covered for a further 5 minutes to finish softening. They should feel supple and slightly glossy from the oil.
7. Serve the tacos warm with shredded iceberg lettuce and salsa verde. Cut the lime into wedges and squeeze over to taste. Eat straight away for the best texture.

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