Tacos de Canasta
Tacos de canasta are a street food sensation, beloved for their mouthwatering flavors and convenient, on-the-go delight. Experience the magic of Mexico’s iconic “basket tacos”!
What are Tacos de Canasta?
Tacos de canasta are a street food sensation, cherished for their mouthwatering flavors and convenient, on-the-go delight.
These tender tacos are carefully crafted with a variety of fillings, layered in a wicker basket with fresh onions and a drizzle of chili oil that fills the air with an irresistible aroma, teasing the senses and tempting the taste buds.
After a brief resting period, the tortillas become tender and pliable, inviting you to take a bite. And when you do, the only companion you’ll need is a spoonful of our signature salsa taquera, carefully crafted to harmonize with the tacos’ rich flavors.
Tacos de Canasta history
Tacos de Canasta originated in San Vicente Xiloxochitla, Tlaxcala, Mexico, where the community awakens at dawn to prepare these delicious basket tacos for sale. This tradition dates back to the 1950s, with the first written mention of tacos appearing in the 1890s.
For over 70 years, the recipe for Tacos de Canasta has been lovingly passed down through generations, spreading from its traditionally rich roots in San Vicente Xiloxochitla, Tlaxcala, to surrounding cities like Mexico City.
A source of income through tacos
Don Martin’s story, as shared in the documentary by Yulay, resonated with me. I can only aspire to make a fraction of the tacos he sells in a day! But in all seriousness, the tradition of tacos de canasta is a testament to the power of food to bring people together and create a sense of community.
For over 5000 taqueros in San Vicente Xiloxochitla, making tacos de canasta is a vital source of income. According to Don Martin, a local taquero, each basket can hold up to 500 – 1000 tacos, and a good day’s sales can reach five baskets!
This tradition has been passed down through generations, with the community dedicating themselves to perfecting the recipe.
How they are sold
Taco de canasta vendors pedal their bicycles, carrying large baskets filled with the day’s fresh offerings. A carefully secured bottle of salsa hangs from the handlebars, ready to complement the delicious tacos within.
As people approach, the vendors open their baskets, revealing the mouthwatering contents. Cooked onions are added upon request, and the tacos are paired with the perfect amount of salsa.
These vendors are masters of promotion, offering deals like 5 tacos for 20 pesos. But each vendor has their own special offer, depending on the day and their mood.
Lard vs. oil: The better choice for these tacos
When it comes to making tacos de canasta, some recipes may call for pork lard instead of oil, but I strongly advise against it. Lard tends to solidify and can make tacos break or appear unappetizing. In contrast, oil is the perfect addition to tacos, as it not only adds flavor but also keeps them moist and soft.
Tacos de canasta ingredients
- Pork ribs- Known as “country-style” ribs, these come from the shoulder or butt of the pig, offering more meat than traditional ribs. They require low and slow cooking to achieve tender, fall-off-the-bone results.
- Guajillo chiles- One of Mexico’s top three most popular dried peppers, Guajillo chiles are bright red, mild in flavor, and relatively mild in spiciness.
- Avocado oil – A mild and neutral-tasting oil with a high smoke point, making it ideal for cooking and sautéing. Avocado oil is also considered heart-healthy due to its high levels of monounsaturated fats and antioxidants.
- White onion- With its mild flavor and crisp texture, white onion is a perfect pairing for Mexican dried peppers like Guajillo chiles. It adds a touch of sweetness without overpowering the other ingredients.
- Garlic- A fundamental ingredient in many Mexican dishes, garlic infuses chili oil with its rich flavor and aroma.
- Cumin- With its earthy, strong flavor and unique aroma, cumin infuses the oil to add depth and warmth to the tacos.
- Allspice- Warm, sweet, and slightly spicy, allspice helps season the meat as it cooks low and slow, adding a comforting and aromatic flavor.
- Bay leaves- Mild and savory, bay leaves join forces with the allspice to flavor the ribs, adding a subtle yet rich flavor dimension.
- Cloves- A key ingredient in traditional Mexican cuisine, cloves bring a strong, pungent flavor that balances and enhances the other spices.
- Mexican dry oregano- Earthy with citrusy undertones, Mexican dry oregano adds a traditional flavor profile to the dish.
- Corn tortillas- Made from corn masa harina, these tortillas hold perfectly and soften beautifully when made into Tacos de Canasta, providing a delicate yet sturdy base for the flavorful filling.
- Salt and Black pepper- Enhances the flavor and texture of foods.
How to make tacos de canasta
Chili oil
Place a large pan over medium heat. Heat 1/2 cup of the oil. Toast the guajillo chiles for about 30 seconds, until fragrant, turning continuously to prevent burning.
Remove the chiles as soon as they’re ready and lightly brown the onion and garlic. Turn off the heat and let the mixture cool down.
Transfer the cooled mixture to a blender. Add 1 1/2 cups of avocado oil, toasted guajillo chiles, cumin seeds, and salt, then process until completely smooth.
Strain the mixture into a bowl using a cheesecloth over a strainer. Reserve the paste left behind by the oil for later use. Set the clear chili oil and paste aside momentarily.
Prepare the pork
Cut the pork into large squares and liberally season all sides with salt and ground black pepper.
Instant pot
Set the Instant Pot to HIGH SAUTE mode and START. Once hot, pour in the oil and brown the meat in batches to avoid over crowding. Press CANCEL, pour in the water, and add the allspice, garlic, onion, and bay leaves.
COVER and cook on HIGH PRESSURE for 45 MINUTES, with a 10 MINUTE NATURAL PRESSURE RELEASE. Finally, QUICK RELEASE the remaining pressure, press CANCEL, and uncover.
Remove the meat and strain the broth. Reserve one cup of the broth, let the remainder of the broth cool down, and then store in the fridge for future recipes. Using two forks, shred the meat apart and set it aside momentarily.
Combine the chili paste, reserved cup of broth, cloves, and oregano in the blender and process until smooth. Set it aside.
Prepare the basket
Line the basket or large deep pot with a large enough kitchen towel to cover the bottom and have enough overhang to cover the tacos.
Next, line the basket with 2 oven-safe turkey-sized bags, cutting along the meeting edge (side) if needed to overlap both bags and still have an overhang.
Then, line with butcher paper, and ball up an extra piece to arrange in the center of the basket, providing height and support for the tacos. Set the basket aside for a moment.
Continue prep
Heat the tortillas over medium heat on a comal, then wrap them in a kitchen towel to keep them hot and store them in a tortilla warmer. It’s essential to keep the tortillas hot.
In a large non-stick pan over medium heat, stir together the shredded pork and chili sauce until well combined and heated through, about 3-5 minutes, until the mixture is moist but not watery. Add salt to taste if needed.
Place a saucepan over medium-low heat and pour in the chili oil, plus one additional cup of avocado oil. Keep the oil hot.
Assembling and Serving Tacos de Canasta
To assemble the tacos and basket, start by ensuring the tortillas and filling are hot. Working with one corn tortilla at a time, fill each tortilla with the pork filling, fold in half, and arrange the tacos in a single layer inside the basket over the butcher paper.
While working with the tortillas, keep them covered at all times to maintain the heat. Use kitchen gloves if the tortillas are too hot to handle. Once the layer is complete, scatter the sliced onions all over the tacos.
Next, check the oil and make sure it’s hot. If not, crank up the heat to medium or medium-high, then carefully pour the hot oil over the onions and tacos inside the basket, targeting the entire surface area.
You’ll know the oil is hot enough when it sizzles. So keep the oil hot over the stove and repeat the process with the remaining tortillas, filling, sliced onions, and oil.
Once all the tacos are assembled, fold the paper over them to enclose well.
Then, cover with the bag, pushing out any excess air.
Finally, enclose and fully cover with the overhanging towel. Let it stand for 30 minutes to 1 hour.
After that, open the basket and serve the tacos immediately.
Top with the soft onions and a delicious green salsa taquera. When not removing a taco, keep them enclosed in the basket to maintain the heat.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make these Tacos de Canasta.
If you enjoyed the video please SUBSCRIBE to my Youtube channel and don’t forget to click the bell icon so you get a notification every time we post a brand new video. Thank you!
Filling Favorites
As the popularity of tacos de canasta has grown, so has the variety of fillings, offering a world of exciting new trends to explore. From traditional favorites to innovative twists, the options are endless. Here are some mouth-watering filling options to try:
Classics:
- Refried beans
- Chicharron (crispy pork rinds)
- Potato
- Chorizo (spicy Mexican sausage)
Variations:
- Adobo
- Mole verde (creamy, herby green mole sauce)
- Carne deshebrada (shredded beef, slow-cooked to perfection)
No Instant Pot? No Problem!
Brown the seasoned meat in batches in a large pot to prevent overcrowding, then return all the cuts to the pot.
Add water, onion, garlic, bay leaves, and allspice; then bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer gently, skimming off any impurities that rise to the surface. Cover and cook for 2-3 hours, or until the meat is tender and falls apart easily.
This traditional cooking method may take a bit longer, but the result is well worth the wait. The slow simmering process breaks down the connective tissues in the meat, making it incredibly tender and flavorful.
Choose the Right Tortilla
Avoid thin, store-bought tortillas that tear easily. Opt for fresh corn tortillas from a Mexican tortilleria—they’re usually wrapped hot in paper with the shop’s logo.
If you can’t find one, try making your own! It takes a bit of practice but is well worth it. Check out my simple homemade corn tortilla recipe, perfect for Tacos de Canasta. The right tortilla makes all the difference—choose wisely!
Tacos de Canasta
Ingredients
Chili oil
- 6 guajillo chiles, stemmed, deseeded
- 3 cups avocado oil
- 1/2 white onion, roughly diced
- 6 garlic cloves, peeled
- 1/4 tsp cumin seeds
- 1 1/2 tsp kosher salt
Prep the pork
- 3 lbs country-style pork ribs, boneless
- Liberally kosher salt
- Liberally ground black pepper
Instant pot
- 2 tbsp avocado oil
- 1 white onion, halved
- 1 head garlic, slice end off
- 1 tsp whole allspice
- 2 bay leaves
- 6 cups water
Chili sauce
- Leftover chili paste
- 1 cup pork broth
- 3 whole cloves
- 1 tsp dried Mexican oregano
- To taste kosher salt
Additional items
- 1 white onion, thinly sliced
- 26 corn tortillas
- Green salsa taquera
Basket
- 1 large basket
- 1 large kitchen towel
- 2 oven bag, turkey size
- Butcher paper
Instructions
Chili oil
- Transfer the cooled mixture to a blender. Add 1 1/2 cups of avocado oil, toasted guajillo chiles, cumin seeds, and salt. Process until completely smooth. Strain the mixture into a bowl using a cheesecloth over a strainer. Reserve the paste left behind by the oil for later use. Set the clear chili oil and paste aside momentarily.
Prepare the pork
- Cut the pork into large squares and liberally season all sides with salt and ground black pepper.
Instant pot
- Set the Instant Pot to HIGH SAUTE mode and START. Once hot, pour in the oil and brown the meat in batches to avoid over crowding. Press CANCEL, pour in the water, and add the allspice, garlic, onion, and bay leaves. COVER and cook on HIGH PRESSURE for 45 MINUTES, with a 10 MINUTE NATURAL PRESSURE RELEASE. Finally, QUICK RELEASE the remaining pressure, press CANCEL, and uncover.
- Remove the meat and strain the broth. Reserve one cup of the broth, let the remainder of the broth cool down, and then store in the fridge for future recipes. Using two forks, shred the meat apart and set it aside momentarily.
- Combine the chili paste, reserved cup of broth, cloves, and oregano in the blender and process until smooth. Set it aside.
Prepare the basket
- Line the basket or large deep pot with a large enough kitchen towel to cover the bottom and have enough overhang to cover the tacos. Next, line the basket with 2 oven-safe turkey-sized bags, cutting along the meeting edge (side) if needed to overlap both bags and still have an overhang. Then, line with butcher paper, and ball up an extra piece to arrange in the center of the basket, providing height and support for the tacos. Set the basket aside for a moment.
Continue prep
- Heat the tortillas over medium heat on a comal. Wrap them in a kitchen towel to keep them hot and store them in a tortilla warmer. It’s essential to keep the tortillas hot.
- In a large non-stick pan over medium heat, stir together the shredded pork and chili sauce until well combined and heated through, about 3-5 minutes, until the mixture is moist but not watery. Add salt to taste if needed.
- Place a saucepan over medium-low heat and pour in the chili oil, plus one additional cup of avocado oil. Keep the oil hot.
Assembling and Serving Tacos de Canasta
- To assemble the tacos and basket, start by ensuring the tortillas and filling are hot. Working with one corn tortilla at a time, fill each tortilla with the pork filling, fold in half, and arrange the tacos in a single layer inside the basket over the butcher paper. While working with the tortillas, keep them covered at all times to maintain the heat. Use kitchen gloves if the tortillas are too hot to handle. Once the layer is complete, scatter the sliced onions all over the tacos.
- Next, check the oil and make sure it’s hot. If not, crank up the heat to medium or medium-high. Carefully pour the hot oil over the onions and tacos inside the basket, targeting the entire surface area. You’ll know the oil is hot enough when it sizzles. Keep the oil hot over the stove and repeat the process with the remaining tortillas, filling, sliced onions, and oil.
- Once all the tacos are assembled, fold the paper over them to enclose well. Then, cover with the bag, pushing out any excess air. Finally, enclose and fully cover with the overhanging towel. Let it stand for 30 minutes to 1 hour. After that, open the basket and serve the tacos immediately. Top with the soft onions and a delicious green salsa taquera. When not removing a taco, keep them enclosed in the basket to maintain the heat.
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