Best Tacos de Canasta
These tacos de canasta are filled with beans and potatoes, wrapped in corn tortillas, and steamed in hot chile oil. Don't forget to top them with salsa verde for an added kick and flavor!
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
Serving: 1taco | Calories: 210kcal | Carbohydrates: 17.6g | Protein: 2.5g | Fat: 15.4g | Saturated Fat: 12g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 63.1mg | Potassium: 174.7mg | Fiber: 2.9g | Sugar: 1.3g | Vitamin A: 435.2IU | Vitamin C: 5mg | Calcium: 32.6mg | Iron: 0.7mg
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