Tacos de Canasta: Basket Tacos

Jalisco, Mexico

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I love these babies, Tacos de Canasta, which literally means “basket tacos”, is an authentic Mexican street food that you will find throughout Mexico. Unlike other street foods Tacos de Canasta are a complete meal. They get their name because they are often sold in the streets of Mexico in baskets. The method of cooking them includes leaving them in a large lined basket after cooking them, which allows the steam to finish the cooking process. Prepare these delicious tacos for a picnic or to eat at home or for a big party. So easy, you can make lots ahead of time. These are delicious, filling, authentic Mexican food and be blessed if an old soul like this feeds you for a brief moment in life. Are you ready to cook some?

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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 tsp seasoning salt
  • 2 tbsp grape seed oil
  • 25 corn tortillas
  • 1 wicker basket

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For Filling:

  • 2 tbsp of grape seed oil
  • 5 cups 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 tsp sea salt
  • 1/2 tsp coarse ground black pepper
  • 1/4 tsp ground cumin
  • 1/2 tsp garlic powder

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Instructions:

  • Line basket with 3 sheets of parchment paper
  • Leaving approximately a 6-inch overhang, enough to cover tacos
  • In a large stock pot, boil dried chiles with enough water to last for 10 minutes, covered
  • Remove from heat, set aside and cool
  • 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
  • Heat Grape Seed oil in a large sauté pan. Pour mixture into sauté pan and fry for 2 minutes, stirring frequently
  • Remove from heat and cover
  • For filling: Heat oil in a large sauté pan
  • Add potatoes and cook for 10 minutes

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  • Add tomatoes, onion, Serrano chile and cilantro. Stir to combine. Season with salt, pepper, cumin and garlic powder
  • Stir, cover and cook until potatoes are tender; approximately 10 minutes
  • Uncover and cook for 2-5 minutes or until liquid has evaporated
  • To assemble: Return sauce to medium heat for 2 minutes until the sauce begins to boil
  • Decrease heat to low
  • Dip tortillas, one at a time, in sauce covering both sides
  • Transfer dipped tortillas to a large plate and fill with potato mixture. Fold and place taco in basket. Repeat with remaining ingredients
  • Cover basket with overhang and 2 sheets of parchment paper and a plastic bag or wrap
  • Let tacos rest and steam in basket for 1 hour before serving

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Serve with your favorite salsa and sauces for a yummy Mexican experience at home.

Enjoy!

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