Tacos de Canasta (Home-Style Version)
Tacos de Canasta are Tlaxcala’s iconic steamed tacos — stuffed with spicy fillings like potatoes, beans, or chicharrón, then drenched in chile oil and stacked in a basket to steam. This home-style version recreates the street food favorite right in your kitchen with no bike or basket required.
Ingredients
- For the taco filling choose 1 or mix & match:
- 2 cups mashed potatoes with salt
- OR 1 1/2 cups refried black beans
- OR 1 1/2 cups chicharrón prensado
- For the tacos:
- 16 small corn tortillas
- ¼ cup vegetable oil for softening tortillas
- For the chile oil marinade:
- 3 dried guajillo chiles stemmed and seeded
- 2 dried chile de árbol for heat
- 2 garlic cloves
- ¼ onion
- ½ cup vegetable oil
- Salt to taste
Instructions
- Prepare the salsa oil: Toast the dried chiles in a dry pan for 30 seconds. Soak them in hot water for 10 minutes. Blend with garlic, onion, and salt. Slowly blend in the oil until smooth. Reserve.
- Soften the tortillas: Heat a bit of oil in a skillet and quickly pass each tortilla through, just enough to soften. Stack and keep warm.
- Fill and fold: Spoon 1-2 tablespoons of filling into each tortilla and fold in half.
- Layer the tacos: Line a deep pot or dish with a clean kitchen towel. Layer the tacos inside, brushing each layer with the chile oil. Once all tacos are in, pour any remaining oil over the top.
- Steam: Fold the towel over the tacos and cover tightly with a lid. Let rest for 30–60 minutes. The tacos will steam in their own heat and soak up the sauce.
- Serve warm: Uncover and serve with pickled jalapeños, salsa, and a big appetite.