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Simple Tacos de Canasta Recipe

Simple Tacos de Canasta Recipe


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4.8 from 34 reviews

  • Total Time: 1 hour
  • Yield: 10 1x

Description

Mexican street tacos de canasta offer a delightful culinary journey through authentic flavors. Portable and packed with traditional ingredients, these tacos provide a quick, satisfying meal you’ll savor from first bite to last.


Ingredients

Scale

Filling Ingredients:

  • 1 pound (1 lb) chorizo
  • 3 large potatoes
  • 1/4 white onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper

Tortilla and Salsa Ingredients:

  • 20 corn tortillas
  • 1 cup salsa verde
  • 1 large onion, sliced

Oil-Based Salsa Ingredients:

  • 1 cup canola oil
  • 2 guajillo peppers, deseeded
  • 1/4 white onion
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves

Instructions

  1. Prepare the potato filling by boiling potatoes with salt until tender. Mash the potatoes with butter and milk to create a creamy consistency. In a separate pan, cook chorizo over medium heat until browned.
  2. Combine the cooked chorizo with mashed potatoes, finely chopped onion, and minced garlic. Season the mixture with salt and pepper, then sauté for 5 minutes to blend flavors. Remove from heat and set aside.
  3. Create the oil-based salsa by roasting onion, garlic, and guajillo peppers until they develop a deep char. Add canola oil and bay leaves to the roasted ingredients, frying briefly to enhance aromatics.
  4. Transfer the roasted mixture to a blender and process until smooth. Strain the sauce to remove any tough pepper skins or solid pieces.
  5. Reheat the strained salsa in a frying pan to intensify its flavors, then set aside to cool slightly.
  6. Warm the tortillas until pliable. Spoon the potato-chorizo filling onto one half of each tortilla, then fold over to create a half-moon shape.
  7. Layer the folded tacos in a basket or large container, alternating with thin slices of raw onion. Use butcher paper between layers to absorb excess oil.
  8. Line the container with aluminum foil and a large towel. Place a plastic bag inside for additional protection. Carefully arrange the layered tacos within the bag.
  9. Drizzle the prepared oil-based salsa over the tacos. Seal the bag and cover with the towel. Allow the tacos to rest and absorb flavors for one hour before serving.

Notes

  • Select starchy potatoes like Russet or Yukon Gold for the best mashing consistency and flavor absorption.
  • Drain potatoes thoroughly to prevent watery filling and ensure a creamy texture.
  • Use fresh chorizo for more authentic and robust flavor profile in the filling.
  • Roast peppers and aromatics slowly to develop deeper, more complex salsa flavors.
  • Choose soft corn tortillas that won’t crack when folding to maintain structural integrity.
  • Layer tacos carefully with butcher paper to absorb excess oil and prevent sogginess.
  • Allow tacos to rest in the basket for at least an hour to let flavors meld and develop.
  • Store leftover tacos in a sealed container in the refrigerator for up to two days.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Lunch, Dinner, Snacks
  • Method: Frying
  • Cuisine: Mexican

Nutrition

  • Serving Size: 10
  • Calories: 480
  • Sugar: 3 g
  • Sodium: 800 mg
  • Fat: 34 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 24 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 5 g
  • Protein: 12 g
  • Cholesterol: 50 mg