Basket Tacos with Refried Beans
Steamed tacos filled with refried beans, a classic Mexico City street food.
About this recipe
Basket tacos with refried beans are the most classic variety of steamed tacos. Freshly made tortillas are spread with well-seasoned refried beans, folded, bathed in hot oil or lard with chilli and packed tightly in a basket to steam and absorb all the flavour.
History & Origin
Basket tacos originated in Tlaxcala and San Vicente Xiloxochitla, where entire families would prepare them in the early hours to carry in baskets and sell through the streets of Mexico City. The bean filling is the oldest and most affordable, as refried beans were the basic protein of the working classes. The technique of steaming them in a basket lined with brown paper and plastic keeps them warm for hours. Bicycle vendors became an icon of the capital's urban landscape from the 1950s.
Estimated cost
£5.00
Total cost
£0.42
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
220
Calories
7g
Protein
32g
Carbohydrates
8g
Fat
5g
Fibre
480mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Prepare the chilli oil: rehydrate the guajillo chillies in hot water for 15 minutes. Blend with a little of the soaking water and strain.
- 2
In a frying pan, heat the lard over medium heat. Add the strained guajillo sauce and fry for 5 minutes until it darkens. Set aside.
- 3
Heat the refried beans with epazote until spreadable. Season with salt.
- 4
Spread a generous spoonful of beans on each tortilla and fold in half.
- 5
Dip each taco in the hot guajillo chilli oil so it soaks in.
- 6
Pack the tacos tightly in a basket or container lined with brown paper. Cover well and leave to steam for at least 30 minutes before serving.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a review
Rate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Queso Asado (Grilled Sonoran Cheese)
Sonoran fresh cheese melted on a griddle with chilli strips and flour tortillas.
Courgette Flower Quesadillas
Corn masa quesadilla filled with sauteed courgette flowers and Oaxaca cheese.
Pressed Pork Crackling Gorditas
Thick corn masa pocket stuffed with pressed pork crackling in green salsa.
Bean Tlacoyos
Thick oval-shaped corn tortilla stuffed with black beans, served with cactus paddles and salsa.