The king of Mexican street food!
Tacos de canasta came by their name because the sellers carried a basket filled with tacos on their bicycle. This type of taco is easily recognizable by its small size. It’s one of the most popular tacos in the country because it’s super affordable. Normally made with stewed potatoes, chicharrón or beans — known as guisos in Spanish — these tacos are really filling.
Classic tacos de canasta are originally from Tlaxcala, Mexico’s smallest state, which is located just east of CDMX. Taqueros have been selling tacos out of a basket since the early 1900s. But you don’t have to wait for one to ride through your neighborhood – here’s a recipe for you to make them.
The first thing you’ll need to know is that there are two salsas in this process: one that is spread on the tortillas and one that accompanies your tacos — the latter is up to you. You will, of course, need a basket!
For the tacos
- 1 kilo tortillas
- Guisos of your choice – potato, chicharrón, or beans
For the salsa you’ll spread on all the tortillas
- 4 guajillo chiles, seeded
- 4 cloves garlic
- ¾ liter cooking oil
1/2 onion
- Put the chiles, onion, and garlic in a frying pan to roast until they take on a charred color.
- Once roasted, in the same pan, add a little oil and fry for 5 minutes.
- After frying, put everything in the blender, add salt to taste and the remaining oil.
- Transfer the blended mixture to a pot and heat very slowly until boiling.
- While the salsa is boiling, start filling your tortillas with the guiso of your preference. Fold and place in the basket, layering with onion slices. Spoon in boiling oil until you have the desired tacos.
- Once you finish arranging and bathing your tacos, close the basket and let it rest for 60 minutes.
- Serve with salsa to taste.
¡Provecho!
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