Tacos de canasta – steamed tacos with potatoes and beans Recipe
Tacos de canasta are Mexican street food sold from large baskets wrapped in blankets to keep everything warm for hours. Tortillas are filled with simple fillings, drizzled with oil, and “steamed” in the basket – at home we recreate this in an ovenproof dish. It’s a great way to use up cooked potatoes and beans and bring a little piece of the Mexican street to your table.
Tacos de canasta are the essence of Mexican street food – traditionally sold from large baskets on bicycles, wrapped in blankets so they stay steaming and soft all morning. The potato and bean version is hearty, spicy, and very comforting, while making great use of simple, inexpensive ingredients. Thanks to the “steaming” in the dish, the tortillas become soft and slightly soaked with oil and spices, giving them that characteristic street-style texture.
Chef's tips
The potato and bean filling should be thick and fairly firm – if it’s too wet, the tacos will get soggy and start falling apart when served. Warm the tortillas briefly, just until they’re flexible; if you dry them out, they’ll crack when folded. After taking the dish out of the oven, let the tacos rest for 3–4 minutes under the foil – the steam will soften them evenly and make them easier to lift out of the dish.
How to serve
Serve tacos de canasta straight from the oven with a big bowl of shredded lettuce, spicy tomato salsa, and, if you like, a few lime wedges for squeezing. They’re perfect for watching a game in the evening or for a movie marathon – everyone can grab more tacos straight from the dish, like chips, only much more filling. They go great with light beer, water with lime, or homemade citrus agua fresca.
Ingredients
- corn tortilla - 16 piece
- potatoes - 500 g
- beans - 240 g
- onion - 1 piece
- chili pepper - 1 piece
- vegetable oil - 80 ml
- garlic - 2 cloves
- paprika - 1 teaspoon
- cumin - 0.5 teaspoons
- salt - 1 teaspoon
- black pepper - 0.25 teaspoons
- lettuce - 0.5 heads
- tomato salsa - 150 ml
Preparation
- Peel the potatoes, cut them into cubes, cover with cold water, lightly salt, and cook for 15–20 minutes, until tender. Drain and set aside for a moment to steam off.
- Peel and finely dice the onion. Finely chop the garlic. Halve the chili pepper, remove the seeds if you want a milder version, and chop it.
- Heat 2 tablespoons of oil in a large pan over medium heat. Add the onion and sauté for 3–5 minutes, until softened and slightly translucent but not browned.
- Add the garlic and chili and sauté for another 1–2 minutes, stirring, until fragrant.
- Add the cooked potatoes, drained beans, ground paprika, cumin, salt, and black pepper. Mash the potatoes and beans with a fork or masher, stirring, until you get a thick but still slightly chunky mixture. Cook for 3–4 minutes, until the filling is hot and slightly dried out.
- Shred the lettuce into thin strips and place it in a bowl of cold water to keep it crisp, then drain very well.
- Warm the tortillas for 30–40 seconds on each side in a dry pan until they are soft and pliable.
- Spread each tortilla with a thin layer of the potato and bean filling (about 1–1.5 tablespoons), fold it in half like a turnover, and press gently.
- Brush the bottom of an ovenproof dish with 1–2 tablespoons of oil. Arrange the folded tacos tightly next to each other, drizzling a little oil over every few pieces, until you’ve used all the tortillas and oil.
- Cover the dish tightly with aluminum foil. Place in an oven preheated to 160°C for 15–20 minutes, until the tortillas soften and lightly soak up the oil – when you open the dish, they should be soft and moist.
- Serve the hot tacos with chopped lettuce and spicy tomato salsa for spooning over the top.
Storage
Store leftover tacos in the fridge, tightly covered. Reheat them in a covered dish in a low oven so they warm through and soften again, or briefly steam them in a pan with a lid and a splash of water.
