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Tacos de Canasta

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  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 10
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by: Ericka Sanchez
Updated Jul 20, 2017
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  • 5 sheets of parchment paper
  • 8 dried guajillo chiles, stems and seeds removed, rinsed
  • 1 garlic clove
  • 1/2 white onion
  • 1/4 cup cilantro, chopped
  • 1 teaspoon seasoning salt
  • 2 tablespoons grape seed oil
  • 25 corn tortillas
  • 1 wicker basket

For Filling:

  • 2 tablespoons of grape seed oil
  • 5 cups Yukon gold potatoes, peeled and chopped in small cubes
  • 2 Roma tomatoes, chopped
  • 1/2 cup white onion, chopped
  • 1 serrano chile, seeded and chopped
  • 1/3 cup cilantro, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon garlic powder


  • 1
    Line basket with 3 sheets of parchment paper, leaving approximately a 6-inch overhang, enough to cover tacos.
  • 2
    In a large stock pot, boil dried chiles with enough water to last for 10 minutes, covered. Remove from heat, set aside and cool.
  • 3
    In a blender, place boiled chile skins, garlic clove, 1/2 onion, cilantro, salt and 1 1/2 cups of water where the chiles were boiled. Blend until smooth.
  • 4
    Heat grapeseed oil in a large sauté pan. Pour mixture into sauté pan and fry for 2 minutes, stirring frequently.
  • 5
    Remove from heat and cover.
  • 6
    For filling: Heat oil in a large sauté pan.
  • 7
    Add potatoes and cook for 10 minutes.
  • 8
    Add tomatoes, onion, serrano chile and cilantro. Stir to combine. Season with salt, pepper, cumin and garlic powder.
  • 9
    Stir, cover and cook until potatoes are tender; approximately 10 minutes.
  • 10
    Uncover and cook for 2-5 minutes or until liquid has evaporated.
  • 11
    To assemble: Return sauce to medium heat for 2 minutes until the sauce begins to boil. Decrease heat to low.
  • 12
    Dip tortillas, one at a time, in sauce covering both sides.
  • 13
    Transfer dipped tortillas to a large plate and fill with potato mixture. Fold and place taco in basket. Repeat with remaining ingredients.
  • 14
    Cover basket with overhang and 2 sheets of parchment paper and a plastic bag or wrap.
  • 15
    Let tacos rest and steam in basket for 1 hour before serving.

Expert Tips

  • tip 1
    Add sautéed onions to tacos before steaming for a flavor variation.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Bring Mexico’s street food to your kitchen with this easy-to-make recipe of tacos de canasta. Also known as tacos al vapor or tacos “sudados”, these tasty soft tacos are steamed in a large wicker basket. From carnitas and refried beans, to seasoned potatoes, the filling varies. Just make sure you avoid over hydrating the tortillas with meat and stew juices.
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