Try tacos de canasta (basket tacos) filled with beans and potatoes, wrapped in corn tortillas, and steamed in hot chile oil. This popular Mexican street snack is topped with zesty salsa verde for an added kick and flavor!
Table of Contents
💛 Why you'll love this recipe
- Perfect party food: These tacos de canasta are best enjoyed with friends and family! They can be made ahead of time, then kept warm for when you're ready to eat.
- Customizable: Don't like beans or potatoes? Pack these tacos with your favorite fillings like lentils, chorizo, tofu, or jackfruit carnitas.
- Portable: Basket tacos are easy to eat on the move. No need for plates or utensils — just grab and go!
For more vegan taco inspiration, make sure to try our top recipes like vegan birria tacos, tacos dorados, and Ensenada-style fish tacos.
🌮 What are tacos de canasta?
Also known as basket tacos, tacos de canasta are a type of Mexican snack made by wrapping tortillas around a variety of fillings like beans, potatoes, chicharrón, and carnitas, just to name a few.
You may have already heard of them by other names like tacos sudados (sweaty tacos) and tacos al vapor (steamed tacos). They received these names from the way they are prepared — steamed (vapor) in a basket (canasta).
To make tacos de canasta, fresh tortillas are filled with the ingredient of your choosing, layered in between butcher paper, seasoned with sliced onions and hot chile oil, then wrapped in a plastic bag and steamed in a basket.
Once the basket is covered with a towel and closed up, the hot oil-based sauce creates moisture that cooks the tacos al vapor, making them tender without turning soggy.
📜 History
Many believe the state of Tlaxcala is home to the infamous tacos de canasta — it may also be where tortillas originated from!
Basket tacos are said to be from the city of San Vicente, where an annual Feria del Taco de Canasta (basket taco fair) is held every first Sunday of December.
However, the concept of selling tacos in baskets dates back to the late 19th and early 20th centuries. Apparently, it was a creative solution to keep them warm and tender as they were passed around to farmers and field workers.
Whichever state, person, or reason is behind the birth of tacos al vapor, they have turned into a revolutionary dish that is sought after by taco lovers and foodies all over the world.
🌱 Are tacos de canasta vegan?
Basket tacos are a Mexican dish that can most definitely be vegan depending on the fillings used. And since this recipe uses corn tortillas, it’s also gluten-free.
If they contain meats like chicharrón or chorizo, it's safe to say they are not vegan-friendly. But it only takes a meat replacement or simply beans and potatoes to make your tacos al vapor recipe fully plant-based.
🛒 Ingredients & substitutions
- Salsa: This sauce is really what cooks (or steams) the tacos. We used guajillo chiles for a sweet, berry element and anchos for notes of smoke and fruitiness. These two peppers pair quite well together, especially with garlic and onion added in.
- Corn tortillas: For the most tender corn tortilla texture, try to use fresh corn tortillas (either made by you or a tortillería). Corn provides a sweet, nutty, and toasty flavor to wrap up the bean and potato fillings.
- Refried beans: For meat-free tacos al vapor, we went with our simple refried black beans recipe. If you're short on time, use store-bought refried beans. Just make sure to heat them up beforehand.
- Potatoes: We love garlicky and spicy mashed potatoes in our tacos al vapor. They add creaminess, body, and a slight sweetness that really rounds out the flavors. We prefer using white or yellow potatoes, but feel free to use any type of potato you have like russet, red, or sweet potatoes.
- Plant milk: A splash of plant milk helps to thin out the adobo mashed potatoes and transforms them into an extra smooth and spreadable texture. We prefer soy milk, but you can try cashew, almond, or pea milk.
- Chipotles in adobo: In addition to the salsa, we love to add more heat with chipotle peppers in adobo. If you don't like things too spicy, half the amount or leave them out completely.
- White onion: Thinly sliced onions are a must in tacos de canasta! They add a sharp, crunchy, and slightly sweet flavor that really brightens up the dish. If you don’t have white onions, replace them with yellow or red onions.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make tacos de canasta
Step 1: Prepare the fillings
Prepare a batch of refried black beans, or reheat them if you are using store-bought.
Bring a large pot of salted water to a boil, then add in the cubed potatoes and cook them until soft. Drain the water, then mix in plant milk, minced chipotle chiles, garlic, and salt. Mash until it reaches your desired consistency.
Step 2: Rehydrate the chiles
Bring a pot of water to a boil, then turn the heat off and add the chiles to the water. Cover and let it sit for 12-15 minutes to soften the chile texture.
Step 3: Make the salsa
In the meantime, sauté the onions and garlic. Transfer them to a blender with the chiles, remaining oil, and a pinch of salt. Mix the salsa on high until no chunks remain, then strain it back into a pot and simmer over medium.
Step 4: Prepare the basket
Line a basket or large stockpot with a towel, then a grocery or garbage bag, followed by a few sheets of butcher paper. Note: If you are using a basket, line it first with aluminum foil to insulate it better.
Step 5: Assemble the tacos
Heat each tortilla briefly on a dry skillet or comal, then add a small scoop of beans or potatoes, fold the tortilla in half, and place it inside the prepared basket.
Once you have a full layer of tacos, top them with a handful of sliced onions and a drizzle of hot salsa. Add another layer of butcher paper on top and continue this process until all the tortillas and filling are used up.
Step 6: Steam the tacos
Once it's full, close the bag and cover the basket or pot with another towel. Leave the tacos to steam for 60 minutes before serving. Serve the tacos with steamed onions and your favorite salsa. Happy eating!
If you have questions about this tacos de canasta recipe, don't forget to check out our FAQ section at the bottom of this post.
🥗 What to serve with tacos de canasta
While tacos de canasta are often eaten on their own as a snack, they can also be served as part of a larger meal. Here are some of our favorite sides:
If you want to follow your tacos al vapor up with some dessert, try one of these no-bake recipes:
🌡 Storage & reheating
Although tacos al vapor are best eaten on the day of, they can make good leftovers if you store them right. Follow these simple tips:
- Fridge: Once basket tacos are cooked, they will keep in the fridge for up to 4-5 days. Store them in airtight glass containers to lock in the flavors best.
- Reheat: If you'd like to reheat your tacos, we suggest transferring them into a pot with a basket steamer insert. Heat them over medium-low until warmed all the way through. You can also heat them on the stovetop for around 30-60 seconds per side until hot again.
Note: Reheating won't provide the same texture as the initial recipe, but it gets the job done.
♻️ Variations
- Fillings: The sky's the limit when it comes to filling these tacos. Experiment with mashed papas con chorizo, carnitas, or al pastor.
- Toppings: Regardless of the filling, basket tacos are delicious with toppings like salsa verde, avocados, cashew crema, onions, or a simple squeeze of lime.
- Salsa: If you prefer less smoke, feel free to skip the ancho chiles and make a guajillo sauce instead.
🧑🍳 Top tips
- No basket, no problem: If you don't own a basket, a large stockpot will do the trick. That’s what we always do!
- Prep the fillings: To save time on the day of cooking, prep your fillings a day or two in advance.
- Warm the tortillas: To make the tortillas easier to work with, warm them up on a dry skillet or comal before folding them.
- Heat the oil: Make sure the chile oil is quite hot before pouring it over the tacos. This is necessary in order to create enough heat in the basket or pot.
💬 FAQ
As long as you use corn tortillas and gluten-free fillings (like potatoes and beans), tacos de canasta are gluten-free.
If your basket tacos are soggy, it's likely because your filling is not dry enough. The texture may not be perfect, but they will still taste good! Next time, keep your fillings on the drier side.
Once they have steamed for an hour, tacos al vapor should be consumed as soon as possible. The longer they sit, the soggier they become.
🍴 Similar Recipes
Tacos de canasta are such a crowd-pleaser! If you and your loved ones enjoy them, try some more plant-based antojitos by making one of these recipes:
- Enchiladas rojas: Tender corn tortillas dipped in red salsa, then filled with shredded jackfruit and vegan queso.
- Crispy black bean tacos: Tacos stuffed with refried beans, lightly fried on each side, and served with a side of creamy avocado sauce.
- Enmoladas: Corn tortillas dipped in a rich and complex mole and filled with vibrant vegetables.
- Tacos al pastor: A plant-based version of this popular taco made with spicy guajillo chiles, achiote paste, and fresh pineapple.
📋 Recipe
Best Tacos de Canasta
Equipment
- Basket or large pot
- Skillet
- Knife & cutting board
- Blender
- Strainer
Ingredients
Fillings
- ½ recipe refried beans
- 3 white or yellow potatoes, roughly cubed
- ½ cup plant milk
- 1-2 cloves garlic, finely minced
- 2 chipotles in adobo, finely minced
- Salt to taste
Chile oil
- 2 cups neutral vegetable oil
- 1 ancho chile, de-seeded
- 2 guajillo chiles, de-seeded
- ¼ white onion, roughly chopped
- 2 cloves garlic, roughly chopped
- Salt to taste
Tortillas
- ~30 corn tortillas
Garnishes optional
- ½ white onion, thinly sliced
- Salsa verde
- Avocados
- Chopped cilantro
Instructions
Filling
- Prepare a batch of refried black beans, or reheat them if you are using store bought.
- Bring a large pot of salted water to a boil, then add in the cubed potatoes. Cook for 15-20 minutes, or until very soft.
- Drain the water, then mix in plant milk, minced chipotle chiles, garlic, and salt. Mash until it reaches your desired consistency.
Chile oil
- Heat a cast-iron skillet over medium, then toast the chiles for 30-60 seconds per side, or until fragrant. Bring a pot of water to a boil, then turn the heat off and add the chiles to the water. Cover and let sit for 12-15 minutes to soften.
- In the meantime, heat 1 tablespoon of oil in a skillet over medium. Sauté the onion, for 3 minutes, or until translucent. Add in the garlic and cook for another 1-2 minutes.
- Transfer the garlic and onions to a blender with the chiles, remaining oil, and a pinch of salt. Mix the salsa on high until no chunks remain, then strain it back into a pot and simmer over medium.
Assembly
- Line a basket or large stockpot with a towel, then a grocery or garbage bag, followed by a few sheets of butcher paper. Note: if you are using a basket, line it first with aluminum foil to insulate it better.
- Heat each tortilla briefly on a dry skillet or comal, then keep them in a towel or tortilla warmer. Add a small scoop of beans or potatoes to each tortilla, fold them in half, and place them inside the prepared basket.
- Once you have a full layer of tacos, top them with a handful of sliced onions and a drizzle of hot chile oil. Add another layer of butcher paper on top and continue this process until all the tortillas and fillings are used up.
- When it's full, close the bag and cover the basket or pot with another towel. Leave them to steam for 60 minutes before serving. Serve the tacos with steamed onions, salsa verde, crema, avocado, cilantro, etc. Happy eating!
Video
Notes
- No basket, no problem: If you don't own a basket, a large stockpot will do the trick. That’s what we always do!
- Prep the fillings: To save time on the day of cooking, prep your fillings a day or two in advance.
- Warm the tortillas: To make the tortillas easier to work with, warm them up on a dry skillet or comal before folding them.
- Heat the oil: Make sure the chile oil is quite hot before pouring it over the tacos. This is necessary in order to create enough heat in the basket or pot.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Note: We've updated this post to include new information and helpful tips about the recipe.
Tyanne
Such a flavorful meal!
Mitch and Justine
Hey Tyanne,
We're so happy you enjoyed it! Thanks for taking the time to leave a comment 🙂