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Tacos de Canasta

  • Prep 25 min
  • Total 1 hr 30 min
  • Ingredients 19
  • Servings 10
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Ingredients

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
247.9
% Daily Value
Total Fat
7.3g
11%
Saturated Fat
0.8g
4%
Sodium
383.6mg
16%
Total Carbohydrate
42.3g
14%
Dietary Fiber
6.1g
24%
Sugars
2.2g
Protein
5.4g
% Daily Value*:
Vitamin C
32.10%
32%
Calcium
6.60%
7%
Iron
8.50%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

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

Directions

  • 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.

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.

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 20, 2016

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.