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Bring the authentic Mexican street food vibe to your kitchen with these homemade Tacos de Canasta. These famous "basket tacos" get their amazing soft texture and rich taste from steaming together. They're super easy to make for big groups without much hassle.
I stumbled upon these tasty treats during my vacation in Mexico City where sellers would pedal around with baskets full of these ready-made goodies. I've tweaked this method at home and now it's what I always make when friends come over for taco night.
Ingredients
- Corn tortillas: go for freshly made ones for real deal flavor
- Salsa verde: gives a zesty kick that works well with the heartier elements
- Sliced onion: gets wonderfully soft during the steam time
- Potatoes: make a filling base that stays just moist enough
- Mexican chorizo: adds needed grease and spicy punch throughout
- White onion and garlic: build the flavor base that's key in Mexican dishes
- Guajillo peppers: pack a gentle warmth with their dirt-like taste
- Canola oil: works as the main part of the special oil that makes these tacos so unique
- Bay leaves: add faint plant-like notes to the oil
Step-by-Step Instructions
- Make the Potato Filling:
- Cook potatoes till soft, then mash them with butter and milk. Don't make them too smooth - you want some texture since this acts as the main filling that won't turn your tortillas mushy.
- Get the Chorizo Ready:
- Cook chorizo in a pan till it gets a bit crunchy on the edges. This makes the flavor much deeper. Mix in your mashed potatoes, chopped onions, and crushed garlic so everything blends well. Add some salt and pepper to taste, then cook it all together for about five more minutes.
- Mix Up the Special Oil:
- Cook onion, garlic and guajillo peppers until they start to brown. The slight burning gives more flavor depth. Pour in canola oil with bay leaves and let it all sizzle away. Once it smells good, blend it up smooth and pour it through a strainer. Heat the strained oil briefly again.
- Put Your Tacos Together:
- Heat up tortillas just enough so they bend without breaking. Put a small scoop of filling down the middle of each one. Don't stuff them too full. Fold them in half and place them in rows inside your basket or pot.
- Set Up the Steam Bath:
- Cover your taco rows with sliced onions, then put down some butcher paper. Keep making layers of tacos, onions and paper till you're out of tacos. Pour your warm flavored oil all over everything. Wrap it all up tight in a plastic bag, then wrap that in towels to keep the heat in. Let it sit untouched for a full hour.
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Those guajillo peppers really make this dish special. My grandma took her time picking out just the right ones at the market. She always said to look for that tough skin and rich red color for the best taste. To this day, I remember her telling me to take out all the seeds so the heat stays just right.
Storage and Reheating
These tacos stay good for around 8 hours at room temp thanks to the oil coating and steaming. Street sellers came up with this trick so they could make food in the morning but sell it at lunch. For longer keeping, stick them in the fridge without the towels. When you want to eat them, let them warm up to room temp first, then heat them in a covered pan with a splash of water to make some steam.
Regional Variations
You'll find different takes on Tacos de Canasta across Mexico. Folks in Tlaxcala throw in hotter chorizo and often mix beans with the potatoes. In Guadalajara, many people use shredded beef or spicy chicken tinga instead. Mexico City is most famous for these tacos, and sellers there stand out by making their own special oil blends, sometimes adding stuff like achiote or chile morita for different colors and tastes.
Serving Suggestions
Street-style Tacos de Canasta don't need much extra stuff since they're meant for eating while walking around. But at home, you can set out little bowls of finely cut white onion, fresh cilantro, lime pieces, and hot sauce. Wash it down with cold Mexican beer or sweet horchata for the full experience. These tacos go great with simple sides like cucumber slices sprinkled with lime juice and salt or a light cabbage mix.
The Basket Tradition
These tacos got their name from how people sold them on the streets. Vendors would make the tacos early morning, tuck them into cloth-lined baskets, and bike around to busy spots. The basket kept everything warm while the cloth and paper handled the moisture. They came up with this smart way to sell hot food without needing electricity or warming gear. A pot works fine at home, but using a real basket not only feels more authentic but also lets air flow better.
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Frequently Asked Questions
- → How can I make the potato and chorizo mix?
Cook the potatoes in salty water until tender, then crush them down. Brown the chorizo in a pan, stir in the mashed potatoes, chopped onions, garlic, salt, and pepper, and let it cook together for a few extra minutes.
- → Why is an oil-based salsa important?
It enhances the flavor and keeps every taco juicy while it rests. Made with roasted guajillo peppers, onions, garlic, and bay leaves, the salsa ties it all together beautifully.
- → Why do I need the butcher paper?
It soaks up some salsa but keeps the tacos moist and packed with flavor while they're stacked in the basket or container.
- → What’s the best way to set up the taco basket?
Grab a basket or big pot. Line it with foil, then add a towel followed by a plastic bag and butcher paper. Stack your tacos with salsa and paper in between layers, then seal it up snugly.
- → How long should they sit before eating?
After layering and closing the basket tightly, leave them alone for an hour so the tortillas can soak up all that amazing salsa flavor.
- → What are some other filling ideas?
You can switch things up by trying shredded chicken, refried beans, sauteed mushrooms, or any combo you love instead of potatoes and chorizo.