Tacos de Canasta

tacos de canasta Side Dish Mexican
Tacos de Canasta
  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 10
Updated July 20, 2017


sheets of parchment paper
dried guajillo chiles, stems and seeds removed, rinsed
garlic clove
white onion
cup cilantro, chopped
teaspoon seasoning salt
tablespoons grape seed oil
corn tortillas
wicker basket

For Filling:

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


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  • 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

  • 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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