Mexico · Latin America

Tacos de Canasta

Tacos de Canasta (placeholder image)
'Basket tacos' steamed in their own heat, sold by bicycle vendors in the morning in Mexico City.
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Tacos de Canasta

90 minTotal
8Servings
3/5Effort
3/5Wow factor

Ingredients

  • 24 small corn tortillas
  • potato filling
  • refried bean filling
  • chicharrón prensado or adobo
  • 200 ml lard or oil mixed with guajillo chile oil
  • salsa verde

Instructions

  1. Prepare fillings.
  2. Fill tortillas, fold and brush with hot chile-lard.
  3. Stack in a cloth-lined basket or pot, cover tightly.
  4. Rest 45 min to steam
  5. serve with salsa.