Basket Tacos (Tacos de Canasta)
Classic Mexico City basket tacos with chorizo-potato, beans and chicharrón fillings. Authentic steamed taco recipe from the capital.
30mPrep
30mCook
4Servings
480Calories
22gProtein
Ingredients
- 20 unitscorn tortillas
- 300 gpotatoes
- 200 gMexican chorizo
- 250 grefried beans
- 100 gchicharrón
- 200 mltomatillo salsa
- 200 mlred chile sauce
- 80 gonion
- 1 unitchipotle in adobo
- 40 mlvegetable oil
Ingredients
- 20 units corn tortillas
- 300 g potatoes
- 200 g Mexican chorizo
- 250 g refried beans
- 100 g chicharrón
- 200 ml tomatillo salsa
- 200 ml red chile sauce
- 80 g onion
- 1 unit chipotle in adobo
- 40 ml vegetable oil
Instructions
- Boil and mash potatoes, fry chorizo, combine for filling.
- Warm refried beans.
- Break chicharrón and simmer in chile sauce.
- Warm tortillas on comal.
- Fill one third each with potato-chorizo, beans, and chicharrón.
- Brush each taco lightly with chile oil.
- Stack in cloth-lined basket, close and steam 15 min before serving.