Directions

1Boil the peppers for 5 minutes, until they soften, and let them be in the hot water for 5 more minutes.

2Blend the chiles with the garlic, salt and water.

3Strain the mixture into a small bowl. Reserve.

4Heat 1 tablespoon oil in a small skillet over moderate heat. Pour the sauce you made and fry until it has dried a little, for about 10 minutes.

5Heat 2 tablespoons oil in a small skillet over medium-high heat. Soak the tortillas inside the chile ancho sauce, then put them on the skillet. Remove them as soon as the edges start to brown and put them on a plate. Add more oil to the skillet as needed, until you finish frying all the tortillas.

6Fill half the tortillas with beans and the other half with mashed potatoes. Fold them.

7Pour enough water into a steamer pot. Putt the pot grill inside and place on it a cloth napkin large enough to wrap all the tacos. Put a layer of regular tortillas on the napkin and place the tacos on top of them.

8Cover the tacos with a plastic bag and completely wrap them with the napkin. Cover the pot and heat over high heat until the water begins to boil.

9Reduce the heat to medium and cook for another 20 minutes, until the tacos get soft.

10Ready!

11You can accompany your taquitos with chopped cabbage and the Mexican sauce of your choice.