Tacos de Canasta
Steamed for a unique texture, these Mexican basket tacos are a popular street food often packed and served from a container.
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Instructions
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Bring a large pot of water to a boil for the salsa.
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For the potato filling, slice one onion and two jalapeños (stemmed, seeded, and sliced). Heat oil in a large skillet, then cook onion and jalapeño until soft.
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Add potatoes to the skillet, mash completely, then season with salt and stir. Transfer to a bowl and wipe the skillet clean.
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For the bean filling, heat vegetable oil in the same skillet; cook a quarter cup onion and two garlic cloves until soft. Add beans with liquid, mash until mostly smooth, then season with salt and stir. Set aside.
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For the salsa, add tomatillos to the boiling water; cook 30 seconds until skins peel, then remove and cool, discarding skins.
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Blend peeled tomatillos with garlic, onion, cilantro, and salt until mostly pureed but slightly chunky. Fold in avocado, adjust seasoning, and transfer to a bowl.
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Line a basket with a large towel, then a plastic bag, and finally parchment paper.
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Heat 1 1/4 cups vegetable oil in a large skillet over medium-high heat. Dissolve ground achiote in the oil.
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Dip each tortilla into the hot, seasoned oil, frying lightly for about 3 seconds per side until soft. Transfer to a paper-towel-lined baking sheet, reserving the oil.
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Fill 10 tortillas with potato filling and the remaining 10 with bean filling; fold each in half.
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Immediately transfer filled tacos to the prepared plastic bag, drizzling each with 1 to 2 teaspoons of the reserved achiote oil as you layer them.
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Once all tacos are assembled, tightly close the plastic bag and fold the towel over it to keep them warm and allow them to steam.
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Serve the tacos with the prepared salsa.