How to Create Perfect Tacos de Canasta

Filling Preparation

Create distinct, flavorful fillings that maintain their integrity within the steamed tacos.

Oil Application

Brush tortillas with achiote oil uniformly for color, flavor, and to prevent sticking.

Proper Stacking

Arrange tacos vertically in the basket to ensure even steaming and characteristic texture.

Steam Development

Allow proper steaming time for tacos to achieve their distinctive soft yet intact texture.

Baking Tips

Traditional tacos de canasta use lard instead of vegetable oil for more authentic flavor.

For best results, serve within 2-3 hours of preparation, though they can last longer.

Add pickled jalapeños to the fillings for extra spice and flavor.

You can prepare different fillings and color-code the edges of the tacos with different sauces to identify what's inside.

Keep the basket covered with a thick cloth to maintain heat and continue the steaming process.

For a vegetarian version, use only potato and bean fillings and omit the chicharrón.

The longer the tacos steam, the softer they become - adjust steaming time according to your texture preference.

A slow cooker set on warm can be used instead of a basket for keeping the tacos warm for longer periods.

Tacos de Canasta Easy

Name: Tacos de Canasta Easy
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 tacos (4 servings)
Cuisine: Mexican
Ingredients: 12 small corn tortillas; 2 large potatoes, peeled and diced; 1 cup refried beans; 2 cups chicharrón prensado (pressed pork rinds) or shredded chicken; 1 white onion, diced and divided; 3 tablespoons vegetable oil; 2 tablespoons achiote paste (or paprika mixed with cumin as substitute); 2 tablespoons white vinegar; 1 tablespoon chili powder; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; Salt to taste; 1 cup finely sliced cabbage for garnish; 1/2 cup crumbled queso fresco for garnish; 1/4 cup chopped cilantro for garnish; Salsa verde or your favorite hot sauce for serving

These traditional Mexican 'basket tacos' are soft corn tortillas filled with simple yet flavorful ingredients, then stacked and steamed to perfection. Known for their portable nature and distinctive texture, tacos de canasta are typically prepared ahead of time and kept warm in a basket lined with cloth, making them perfect for gatherings, quick meals, or authentic Mexican street food at home.

Prep Time

30 Minutes

Cook Time

20 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

12 small corn tortillas

2 large potatoes, peeled and diced

1 cup refried beans

2 cups chicharrón prensado (pressed pork rinds) or shredded chicken

1 white onion, diced and divided

3 tablespoons vegetable oil

2 tablespoons achiote paste (or paprika mixed with cumin as substitute)

2 tablespoons white vinegar

1 tablespoon chili powder

1 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt to taste

1 cup finely sliced cabbage for garnish

1/2 cup crumbled queso fresco for garnish

1/4 cup chopped cilantro for garnish

Salsa verde or your favorite hot sauce for serving

Instructions

For the potato filling: Boil the diced potatoes until tender, about 10-12 minutes. Drain well and mash slightly. In a skillet, sauté 1/3 of the diced onion until translucent, then add the potatoes, 1/2 teaspoon of dried oregano, salt to taste, and cook for 5 minutes. Set aside.

For the bean filling: Heat 1 tablespoon of oil in a small pan, add 1/3 of the diced onion and sauté until soft. Add the refried beans, a pinch of cumin, and cook for 3-4 minutes until heated through. Set aside.

For the chicharrón/chicken filling: If using chicharrón, crumble it into small pieces. If using chicken, shred it finely. Heat 1 tablespoon oil in a skillet, add the remaining onion and sauté until soft. Add the chicharrón or chicken, 1/2 teaspoon chili powder, and salt to taste. Cook for 5 minutes and set aside.

Prepare the achiote oil: In a small saucepan, heat 3 tablespoons of vegetable oil. Add the achiote paste (or paprika/cumin mix), vinegar, remaining chili powder, and whisk until well combined. Remove from heat.

Warm the corn tortillas on a comal or dry skillet just enough to make them pliable, about 10-15 seconds per side.

Working quickly, brush each tortilla lightly with the achiote oil mixture on both sides.

Fill each tortilla with about 2 tablespoons of your chosen filling (potato, beans, or chicharrón/chicken), positioning the filling slightly off-center.

Fold the tortillas in half to form tacos and place them side by side in a container.

Line a basket or deep container with a clean kitchen towel or plastic wrap with cloth on top.

Stack the tacos in the basket, positioning them vertically like a deck of cards.

Cover the tacos completely with the overhanging cloth or additional cloth/plastic wrap.

Place a heavy flat object (like a plate) on top to apply gentle pressure and let them steam in their own heat for at least 20 minutes.

Serve the tacos with cabbage, queso fresco, cilantro, and salsa verde on the side.

Tacos de Canasta Easy

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Tacos de Canasta

Tacos de Canasta Easy

Ingredients

Instructions