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Recipe: Chef Wes Avila’s San Marcos Chipotle Tacos al Vapor

[dropcap size=big]T[/dropcap]his tacos al vapor recipe is perfect for a Dodger game watch party, and for this Saturday's Taco Madness festival at LA Plaza in downtown L.A. Steamed tacos or al vapor are originally a central Mexico specialty that thankfully has made its way to Los Angeles, much like the hecho en Mexico chiles from San Marcos. I encourage you to do this at home but if you want to try them this Saturday, May 4, stop by the Guerrilla Tacos booth, where I will be serving them from 5 pm for VIPs, 6 pm for general admission, until they run out. #LADontPlay

This recipe is for 24 tacos al vapor.


600 grms fingerling potato peeled and washed

3 tbs San Marcos chipotles in adobo pureed

12 cloves garlic

2 sprigs of thyme

300 ml manteca

2 tbs maldon

48 corn tortillas

1/2 green cabbage shredded

You'll Also Need

Parchment paper

A casserole dish

A heavy pot

Make the Filling

    1. Heat oven to 350 degrees fahrenheit.
    2. In a casserole dish, add the potatoes, chipotles, garlic,  thyme sprigs with 1 tsp maldon salt, then pour over the manteca. Put the lid on and cook for 45 mins.
    3. Once the potatoes are cooked, remove from the oven and leave to stand for 20 mins or so. To serve, remove the potatoes and garlic cloves from the oil and  begin slightly mashing with a fork.

Begin Assembling Tacos

    1. Warm up tortillas by dipping in leftover cooking manteca. Warm on a plancha and work quickly to assemble tacos.
    2. In a warm heavy pot, off the heat, line with about 5 layers of parchment paper and stack tacos like bricks. Use two tortillas per taco and stuff hot tortillas with potato filling.
    3. Let rest covered for an hour
    4. Remove from pot as needed to eat and garnish with your favorite salsa and shredded cabbage.

RELATED: Everything You Need to Know About Taco Madness 2019 ~ Celebrating Ten Years of Tacos!

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