Tacos de Canasta
Soft, steamed corn tortillas filled with simple, savory fillings like beans, potato, or chicharrón, then packed tight in a basket to stay warm and get slightly 'sweaty.' This beloved Mexican street food is perfect for feeding a crowd and bursts with flavor from quick salsas and pickled garnishes.
For 6 servings
- prep · ~15 min
Prepare the salsa roja.
1.Toast guajillo and arbol chilis in a dry skillet over medium heat until fragrant, about 30 seconds per side.2.Transfer chilis to a bowl, cover with hot water, and soak for 15 minutes until softened.3.Drain chilis and blend with 2 of the tomatoes, 1 clove of garlic, a pinch of salt, and a splash of water until smooth. - prep · ~10 min
Prepare the green salsa.
1.Roast the tomatillos and serrano peppers on a comal until blistered and slightly charred.2.Blend roasted tomatillos, serranos, a handful of cilantro, and a pinch of salt until chunky-smooth.TIPCharring the tomatillos adds a smoky depth to the salsa. - prep · ~10 min
Make the potato filling.
1.Boil diced potatoes in salted water until just tender, about 8 minutes. Drain well.2.Heat 1 tbsp oil in a skillet over medium heat. Sauté half the chopped onion until translucent.3.Add minced garlic and cook 30 seconds. Stir in potatoes and cook for 3 minutes, mashing slightly. Season with salt.TIPSlightly mashing the potatoes helps the filling bind in the tortilla. - prep · ~5 min
Make the bean filling.
1.In a pan, heat 1 tablespoon of oil and cook the remaining onion until soft.2.Add the prepared refried beans and cook, stirring, until heated through and smooth. Adjust salt. - prep · ~5 min
Warm and oil the tortillas.
1.Heat tortillas briefly on a comal to make them pliable, about 15 seconds per side. Do not let them crisp.2.Brush a thin layer of oil on one side of each warm tortilla to prevent drying out.TIPKeeping tortillas pliable is essential; they crack if too dry. - assemble · ~15 min
Fill and fold the tacos.
1.Place a generous spoonful of potato filling on one half of an oiled tortilla. Fold over to form a taco. Repeat for 9 potato tacos.2.Repeat the process with the bean filling for another 9 tacos, placing the filling on the fold side.3.Arrange tacos neatly as you make them, ready to be packed in the basket. - steam · ~20 min
Pack and steam the tacos in the basket.
1.Line a basket or deep pot with plastic wrap, then a layer of towels.2.Place a layer of tacos upright and snug against each other.3.Drizzle generously with the remaining 4 tbsp of oil and spoon some of the chile salsa over them.4.Add remaining layers of tacos, topping each layer with oil and salsa. Cover with the overhanging towel and plastic wrap.5.Place a lid or board on top and set in a warm place to steam for at least 20 minutes.TIPThe tacos must be packed tightly so they steam properly and soften together. - serve · ~2 min
Serve the tacos de canasta.
1.Carefully uncover the basket and use tongs to pull out the tacos, which should be soft and slightly 'sweaty.'2.Serve immediately with the remaining green salsa, lime wedges, and a sprinkle of chopped onion and cilantro.TIPServe straight from the basket for the full street-food experience.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Steam the tortillas on a comal only until pliable — if they crisp, they will crack when folded.
- 2Packing the tacos upright and tightly in the basket is crucial for even steaming and that signature soft, 'sweaty' texture.
- 3To make the potato filling bind together, mash the cubes lightly with a fork while cooking, but leave some chunks for texture.
- 4Use fresh, good-quality corn tortillas if possible — they hold up better to steaming and taste far more authentic.
- 5Let the assembled tacos rest in the basket for at least 20 minutes (or up to an hour) so the flavors meld and the tortillas fully soften.
- 6If you don't have a traditional basket, a deep pot or Dutch oven lined with towels works perfectly for steaming.
- 7Drizzle oil and salsa between each layer of tacos — this keeps them moist and infuses every bite with flavor.
Adapt it for your goals.
Chicharrón filling
Replace the bean or potato filling with 200g of shredded chicharrón (fried pork skin) simmered in salsa verde until tender — a classic, savory variation loved for its rich, porky flavor and soft texture.
veganVegan
Skip the chicharrón and use only the potato and bean fillings, plus extra roasted vegetables like mushrooms or zucchini; the dish is already vegan-friendly as written if you use vegetable oil.
low oilLow-oil
Reduce the total oil by brushing tortillas very lightly and using only 2 tbsp of oil in the basket instead of 4; the tacos will be slightly less 'sweaty' but still soft and delicious.
Why this is on our healthy list.
Good source of plant-based protein
The refried beans and corn tortillas provide a solid dose of plant protein and fiber, helping keep you full and energized.
Rich in vitamin C from fresh salsas
Tomatillos, serrano peppers, and lime wedges add a significant amount of vitamin C, supporting immune health and iron absorption.
Low in saturated fat
Using vegetable oil and mostly plant-based fillings keeps the saturated fat content low, making these tacos a heart-friendly street food option.
Frequently asked questions
Yes, both the potato and refried bean fillings can be cooked 1-2 days in advance and refrigerated. Reheat gently before assembling the tacos.
