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Steamed tacos filled with various guisados, softened by steam until moist and flavorful. These family-friendly tacos are a comforting Mexican tradition perfect for feeding a crowd.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add sliced onions, a pinch of salt, and cook until translucent, about 3–4 minutes.
In a bowl, combine cooked chicken with 1 tablespoon oil, cumin, oregano, half the cooked onions, salt, and black pepper. Mix well and set aside.
Warm corn tortillas in a dry skillet just until pliable, about 15–20 seconds per side, stacking them and covering with a cloth to keep warm.
Spread a spoonful of refried beans, followed by the chicken mixture, potatoes, and a little queso fresco onto each tortilla. Fold gently to form tacos.
Brush a large steamer basket or colander with remaining oil. Arrange tacos in overlapping layers, cover with a clean towel, and steam over simmering water on low heat for 25–30 minutes until thoroughly heated and soft.
Remove tacos carefully, let rest covered for 5 minutes, and serve warm topped with reserved onions and pickled jalapeños if desired.
