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Mexican

Tacos de canasta

These soft, steamed basket tacos are filled with papa con chorizo and frijoles, then bathed in hot guajillo oil so they become tender and deeply fragrant. They are best served warm from the basket with salsa verde and a little pickled onion.

Tacos de canasta — Mexican — ChefSnap
25 minsPrep
45 minsCook
4Serves
MediumDifficulty
680 kcal per serving22g protein 74g carbs 34g fat
Watch it made — Tacos de canastaWatch it madeEl Cocinero En Proceso · 1:01

Ingredients

Method

  1. Boil the diced potato in salted water until tender, about 10 minutes, then drain and mash lightly.
  2. Cook the chorizo in a skillet over medium heat until it releases its fat and browns, about 6 minutes.
  3. Add 2 tablespoons chopped onion and the mashed potato to the chorizo, cook for 3 minutes, season with salt, and set aside.
  4. In a small pan, cook 2 tablespoons chopped onion and the minced garlic in 1 tablespoon oil until softened.
  5. Add the beans and mash them in the pan with a splash of water until thick and spreadable, then season with salt and set aside.
  6. Toast the guajillo chiles and árbol chile briefly on a comal or dry skillet until fragrant, then soak them in hot water for 10 minutes.
  7. Blend the soaked chiles with 2 tablespoons soaking water and a pinch of salt until smooth.
  8. Heat the remaining oil or lard in a small saucepan, add the chile purée and avocado leaf, and fry gently for 5 minutes until the oil turns red and aromatic.
  9. Line a small basket, pot, or insulated bowl with a clean cloth, then a plastic bag or parchment, then another cloth to hold heat.
  10. Warm the tortillas on a comal until pliable, keeping them covered so they do not dry out.
  11. Fill 4 tortillas with papa con chorizo and 4 tortillas with beans, fold each taco in half, and keep them closed.
  12. Place a layer of tacos in the lined basket and spoon a little hot chile oil over them.
  13. Repeat with the remaining tacos, pour the rest of the hot chile oil over the top, and close the liner tightly.
  14. Cover the basket with the cloth and let the tacos sweat for 30 minutes so the tortillas soften and absorb the chile oil.
  15. Serve warm with salsa verde and pickled red onion.

Common questions

Can I substitute the Mexican chorizo or make this vegetarian?

Yes. Use soy chorizo, finely crumbled mushrooms, or extra beans plus smoked paprika for a vegetarian version. If using soy chorizo, cook it the same way, but reduce added salt because it can be salty.

How long does each filling take, and can I make them ahead?

The potato-chorizo filling takes about 15 minutes total, the bean filling about 10 minutes, and the chile sauce about 15 minutes. You can make all three a day ahead and reheat gently before assembling.

What are the most common mistakes when making tacos de canasta?

Don’t overfill the tortillas, or they’ll tear when stacked and steamed. Also avoid soggy fillings: the bean mash should be thick, and the chile oil should be lightly fried so the sauce tastes smooth, not raw.

How should I store leftovers and for how long?

Store fillings separately in airtight containers in the fridge for up to 4 days. Assembled tacos are best the same day, but unsteamed tacos can be refrigerated overnight and reheated steamed or wrapped in a towel in a warm oven.

What’s the best way to serve tacos de canasta?

Serve them warm, stacked in a covered basket or pot lined with parchment and towels to keep them soft. Offer salsa verde, pickled red onion, and extra onion on the side. A mix of fillings makes them taste best.