Tacos de Canasta
Steamed Basket Tacos
Folded tortillas stuffed with potato-chorizo, beans, or chicharrón get doused in a boiling guajillo-fat mixture and left to steam in a cloth-lined basket until soft and glossy.
Tacos de Canasta
✦ Antes de Empezar
Before you cook
Why do these tacos need to 'sweat' in a basket?
Tacos de canasta get their signature soft, steamed texture from resting sealed in a cloth-lined basket for 45 to 60 minutes. The boiling chile-and-fat mixture poured over the stacked, folded tortillas keeps them hot enough to finish the fillings and soften the tortillas as they steam.
Ingredientes· 7View
The Tacos
- 30-40Corn Tortillasfresh and warm
- 3 cupsMashed Potatoes or Refried Beanswarm, seasoned filling
Spiced Oil
- 1.5 cupsPork Lard or Canola Oilfor pouring over tacos
- 4Dried Guajillo Chilesstems and seeds removed
- 1 largeWhite Onionhalf sliced for oil, half sliced for layering
- to tasteSalt
For Serving
- 2 cupsSalsa Verde Crudaessential companion salsa
Instrucciones
6 pasosPrepara los chiles
Prepare the chiles
Toast and soak the guajillos. Blend with the garlic, onion, salt, and 1/2 cup water, then strain.
Cocina la salsa
Cook the sauce
Heat the lard and oil, add the chile purée, and simmer for 5 minutes. Keep it very hot.
Rellena las tortillas
Fill the tortillas
Warm the tortillas so they fold without cracking. Fill each modestly with your chosen filling and fold in half.
Prepara la canasta
Line the basket
Line a basket or insulated pot with a clean cloth, then food-safe parchment or foil.
Apila y baña
Stack and pour
Stack the tacos tightly in alternating directions, pouring the boiling chile-fat mixture evenly over each layer.
Reposa y sirve
Rest and serve
Seal immediately and let the tacos sweat for 45 to 60 minutes. Serve warm with pickled onion and salsa.
