TacosMedium

Basket Tacos

Name: Basket Tacos
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 1 White onion; 200 g Pressed chicharrón (pork crackling); 4 Guajillo chilli; 3 Serrano chilli; 2 Garlic clove; 300 g Refried beans; 150 g Lard; 4 piezas medianas Potato; 300 ml Salsa verde; 6 Tomatillo; 30 Corn tortillas; 1 to taste Salt

70 min (40 prep + 30 cook) Medium 8 servings Ciudad de México / Tlaxcala

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Steamed tacos filled with potato, beans or pork crackling, kept warm in a basket.

About this recipe

Tacos de canasta, also known as 'sweaty tacos', are an icon of Mexico City street food. Corn tortillas are stuffed with fillings such as potato, refried beans or chicharrón in salsa verde, then packed tightly into a basket lined with paper and plastic. The steam from the lard-coated tortillas softens them into a distinctive, melt-in-the-mouth texture. They are the most affordable tacos in Mexico, sold by vendors cycling through city streets with their baskets.

History & Origin

Tacos de canasta, also known as "sweated tacos" (tacos sudados), have their origin in San Vicente Xiloxochitla, a small community in Tlaxcala that has proclaimed itself the world capital of the taco de canasta. Every dawn, hundreds of Tlaxcalan families prepare thousands of tacos that are then distributed by bicycle through the streets of Mexico City and other nearby cities. The secret lies in the "sweating" technique: the tacos are bathed in hot lard, stacked in a basket lined with blue paper and plastic, and the concentrated heat causes them to steam, creating a soft, oily texture that makes them addictive. They are the most democratic tacos in Mexico, with prices around 10-15 Mexican pesos, within reach of any pocket. The classic fillings are potato with chorizo, refried beans and pork crackling in green salsa, served with a thin green salsa and pickled cactus paddles.

Estimated cost

£9.18

Total cost

£1.15

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

Protein

35g

Carbohydrates

12g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Boil the potatoes whole and unpeeled in salted water for 25 minutes. Peel, mash and season with salt. In a separate pan, heat a splash of oil and fry the mashed potato briefly to intensify the flavour. Set aside.
💡 The cocktail tastes best when very cold — chill the serving glasses too.
2
Prepare the chicharrón filling: boil the tomatillos with the serrano chillies in water for 8 minutes. Blend to make a green salsa. In a pan, fry the pressed chicharrón with the salsa for 5 minutes. Set aside.
3
Prepare the guajillo chilli salsa: remove the veins from the chillies, toast them, soak for 15 minutes, then blend with garlic, onion and a little soaking water. Strain through a sieve.
4
Melt the lard and mix it with the guajillo salsa. Briefly dip each tortilla in this lard-salsa mixture to coat it lightly on both sides.
💡 This step gives tacos de canasta their characteristic orange colour and flavour.
5
Fill each tortilla with a portion of your chosen filling (potato, bean or chicharrón). Fold in half.
6
Line a basket, large pot or deep container with brown paper and then a clean plastic bag or greaseproof paper.
7
Drizzle the tacos with a little more of the lard-salsa mixture. Close the bag and cover with a thick cloth or towel. Leave to steam for at least 1 hour.
💡 For an even spicier result, leave some of the chilli seeds in.
8
Serve the steamed tacos with salsa verde. They are eaten as they are, with no need to reheat.