Entree: Mexico – Tlaxcala, Central Mexico – Tacos de Canasta (Basket-Steamed Tacos)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 40 min

Additional 40 min

Total 2 hrs

Ingredients

- 24 small corn tortillas (street-size) (about 24 tortillas)
- 1 lb (454 g) chicharrón prensado (pressed pork chicharrón), crumbled
- 1 1/2 lb (700 g) Yukon Gold or russet potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 2 cups (480 g) refried pinto beans (frijoles refritos), warmed and spreadable
- 1/2 cup (120 ml) vegetable oil or rendered pork lard (for dipping and keeping tacos moist)
- 4 tbsp (60 ml) vegetable oil (for cooking fillings)
- 4 dried guajillo chiles, stemmed and seeded
- 2 medium Roma tomatoes (about 225 g), halved
- 1 medium white onion (about 170 g), divided (1/2 for fillings, 1/2 thinly sliced for pickling)
- 4 cloves garlic, divided (2 for fillings, 2 for guajillo salsa)
- 1/2 cup (120 ml) white vinegar (for quick pickled onion)
- 1/2 cup (120 ml) water (for quick pickled onion)
- 1 tbsp (12 g) granulated sugar (for quick pickled onion)
- 1 tsp (6 g) salt (for quick pickled onion) plus more to taste
- 1 cup (240 ml) water or light chicken broth (for simmering fillings)
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 cup (15 g) fresh cilantro, chopped
- 4 oz (115 g) queso fresco, crumbled
- 3 limes, cut into wedges
- Salt to taste

Instructions

Short Description:
Tacos de Canasta are folded corn tortillas filled, stacked, bathed in a light oil/chile mix, and steamed in a basket until tender and juicy — an iconic Tlaxcalan street-food meal. This version features the regional favorite chicharrón prensado (pressed pork chicharrón) plus potato and refried-bean fillings for a complete main-course platter.

Regional Notes:
Tlaxcala's variation commonly uses chicharrón prensado as a principal filling and is traditionally steamed and kept warm inside a cloth-lined basket (canasta), which gives the tacos a soft, melded texture and concentrated flavor. Unlike some other regions that emphasize only potato or bean fillings, Tlaxcalan vendors layer chicharrón prensado and bathe the stack with chile oil for a richer profile.

1. Make quick pickled onion: thinly slice 1/2 of the white onion. In a small saucepan bring 1/2 cup (120 ml) vinegar, 1/2 cup (120 ml) water, 1 tbsp (12 g) sugar, and 1 tsp (6 g) salt to a simmer. Pour hot brine over the sliced onion in a jar, let cool, then refrigerate while you prepare the rest (at least 15 minutes).
2. Rehydrate guajillo chiles: remove stems and seeds from chiles, toast briefly in a dry skillet 20–30 seconds per side until fragrant but not burned. Soak chiles in hot water for 15 minutes until soft; reserve soaking liquid.
3. Make guajillo-tomato sauce: in a blender combine rehydrated guajillos (drained), 2 Roma tomatoes, 2 garlic cloves, a pinch of salt and 1/4 cup (60 ml) of the chile soaking liquid or water; blend to a smooth sauce. Strain if desired.
4. Cook potato filling (papas): place potatoes in salted water and boil until fork-tender, about 10–12 minutes; drain. In a skillet heat 2 tbsp (30 ml) of the vegetable oil over medium heat, add 1/4 of the chopped white onion and sauté until translucent, add 1 minced garlic clove and cook 30 seconds. Add drained potatoes and 1/3 cup (80 ml) of the guajillo-tomato sauce, mash lightly or break into rough chunks, season with salt and pepper, and sauté 3–4 minutes until flavors combine. Remove from heat and keep warm.
5. Cook chicharrón prensado filling: in the same skillet heat remaining 2 tbsp (30 ml) oil over medium heat. Add remaining chopped onion and 1 minced garlic clove; sauté until soft. Add crumbled chicharrón prensado and 2/3 cup (160 ml) of the guajillo-tomato sauce plus 1/2 cup (120 ml) water or broth. Simmer, breaking up larger pieces, until sauce thickens and the mixture is moist but cohesive, about 8–10 minutes. Adjust salt and pepper; keep warm.
6. Warm refried beans: heat 2 cups (480 g) refried beans in a saucepan with a splash of water or a teaspoon of oil until spreadable; season to taste.
7. Prepare chile oil for bathing tacos: warm 1/2 cup (120 ml) vegetable oil in a small pan over low heat and stir in 2–3 tablespoons of the remaining guajillo-tomato sauce (to taste) to create a reddish oil. Keep warm but do not let it smoke.
8. Warm tortillas: keep tortillas soft by wrapping stacks of 6–8 in a clean kitchen towel and warming briefly on a comal or skillet (30–45 seconds per side) or steam them in a tortilla warmer. They should be pliable for folding.
9. Assemble tacos: work while fillings are warm. For each taco, place a warm tortilla on a flat surface, spread about 1–2 tbsp (15–30 g) refried beans, add 1–2 tbsp (15–30 g) potato or 1–2 tbsp (15–30 g) chicharrón filling (mix fillings across tacos so each variety fills the tray). Fold tortilla in half and stack folded tacos tightly in groups by filling type.
10. Layer and bathe in basket: line a wicker or metal basket with a clean cotton cloth (or use a large Dutch oven with a rack and linen). Place a layer of folded tacos snugly in the basket, then spoon or brush a thin layer of the warm chile oil over the layer to moisten (about 1–2 tbsp /15–30 ml per 6–8 tacos). Continue layering tacos and oil until all are stacked; cover top with cloth and close basket.
11. Steam the stacked tacos: place the basket over a pot of gently simmering water so it sits above the steam (or place basket inside a pot on a rack). Steam on low heat for 30–40 minutes so the oil and steam marry the flavors and soften the tortillas. If using a covered pot without a basket, stack tacos in a heatproof container lined with cloth and steam similarly.
12. Finish and serve: open the basket, transfer tacos to a serving platter. Serve hot with pickled onion, chopped cilantro, crumbled queso fresco, lime wedges, and extra salsas (salsa verde or more guajillo salsa) on the side. Each person can enjoy 3–4 tacos as a main course; leftovers keep refrigerated and reheat gently in a steamer or skillet.