Tacos de Canasta

Name: Tacos de Canasta
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10 servings
Cuisine: Mexico
Ingredients: 30 small corn tortillas; 3 cups refried beans; 2 cups cooked and shredded potato with chorizo; 2 cups shredded chicharrón in salsa verde; 1 1/2 cups vegetable oil; 2 tbsp dried guajillo chile powder; Chopped onion and salsa, for serving

10 servings30 min prep30 min cookMedium Mexico

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The Story Behind It

The Tale of Tacos de Canasta

Story updated September 17, 2026

Tacos de canasta, or "basket tacos," get their name from the wicker baskets vendors use to steam and carry them, traditionally strapped to a bicycle for sale on the streets of central Mexico. Also called tacos sudados ("sweaty tacos") for the condensation that softens them, they're a classic working-class breakfast.

Ingredients

Scale:· 10 servings

30 small corn tortillas
3 cups refried beans
2 cups cooked and shredded potato with chorizo
2 cups shredded chicharrón in salsa verde
1 1/2 cups vegetable oil
2 tbsp dried guajillo chile powder
Chopped onion and salsa, for serving

Instructions

1Warm the tortillas until pliable, then fill each with a spoonful of beans, potato-chorizo, or chicharrón.
2Fold the tortillas in half and stack them tightly in a basket lined with plastic and cloth.
3Warm the oil with the guajillo chile powder until fragrant, then strain.
4Drizzle the seasoned oil generously over the stacked tacos.
5Wrap the basket tightly and let the tacos steam in their own heat for at least 30 minutes.
6Serve warm, softened and glistening, with chopped onion and salsa.

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