Street FoodEasy

Basket Tacos with Refried Beans

Name: Basket Tacos with Refried Beans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 White onion; 2 ramitas Epazote; 500 g Refried beans; 100 g Lard or oil; 1 pinch Salt to taste; 24 Corn tortillas; 4 Dried guajillo chillies

4.0(1 rating)

50 min (20 prep + 30 cook) Easy 12 servings CDMX

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 3 Jun 2026

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

£123.89

Total cost

£10.32

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

220

Calories

Protein

32g

Carbohydrates

Fat

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.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.