Tacos de Canasta with a Western Saharan Twist

Ingredients

In this Western Saharan adaptation of Tacos de Canasta, we incorporate unique Saharan spices such as cumin, coriander, and turmeric to infuse the dish with the flavors of the Sahara. The traditional Mexican fillings are enhanced with Saharan ingredients like dried fruits, preserved lemons, and harissa, giving the tacos a distinct Saharan twist. The cooking method remains the same, with the tacos being steamed in a basket to achieve the desired texture and flavor. We alse have the original recipe for Tacos de canasta, so you can check it out.

• 12 small corn tortillas 12 small corn tortillas
• 300g (10.5 oz) beef, thinly sliced 300g (10.5 oz) beef, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/4 cup dried fruits (such as dates or apricots), chopped 1/4 cup dried fruits (such as dates or apricots), chopped
• 2 tablespoons preserved lemon, finely chopped 2 tablespoons preserved lemon, finely chopped
• 1 tablespoon harissa paste 1 tablespoon harissa paste
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 28g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the sliced beef to the skillet and cook until browned. Season with cumin, coriander, turmeric, paprika, cayenne pepper (if using), salt, and pepper. Stir well to coat the meat with the spices.
3. 3.
   Stir in the dried fruits, preserved lemon, and harissa paste. Cook for an additional 2-3 minutes, until the flavors are well combined. Remove from heat and set aside.
4. 4.
   Heat the corn tortillas in a dry skillet or over an open flame until warm and pliable.
5. 5.
   Spoon the spiced beef mixture onto each tortilla, folding them in half to form tacos.
6. 6.
   Place the filled tacos in a steamer basket and steam for 10-15 minutes, until heated through and the flavors meld together.
7. 7.
   Serve the Saharan Spiced Basket Tacos hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Dried fruits — Soak the dried fruits in warm water for 10 minutes before chopping them. This will help soften them and enhance their flavor.
• Preserved lemon — Rinse the preserved lemon under cold water to remove excess salt. Remove the pulp and only use the rind for this recipe.

Tips & Tricks

• If you prefer a milder heat, reduce the amount of cayenne pepper or omit it altogether.
• Experiment with different types of dried fruits, such as figs or raisins, to add a unique twist to the filling.
• Serve the tacos with a side of cooling yogurt or tzatziki sauce to balance the flavors.

Serving advice

Serve the Saharan Spiced Basket Tacos with a squeeze of fresh lemon juice and a dollop of harissa sauce for an extra burst of flavor. Accompany them with a fresh salad or pickled vegetables to add a refreshing element to the meal.

Presentation advice

Arrange the Saharan Spiced Basket Tacos on a platter, garnished with sprigs of fresh cilantro. The vibrant colors of the filling and the green cilantro will create an enticing visual appeal.