If you have traveled to Mexico or you love Mexican food, we invite you to try this recipe from How to prepare Mexican basket tacos.
Basket tacos, also known as sweaty tacos, do not have a clear origin, but their creation is disputed between Tlaxcala and Michoacán; But like many of Mexico’s traditional street dishes, the truth remains a mystery.
But what we have no doubt about is that these tacos are delicious, easy to prepare and perfect to surprise children and adults. So today we are going to teach you how to make taquitos de canasta with everything and the Mexican basket, so let’s get started.
Discover how to prepare Mexican basket tacos
This street delicacy transcends social strata, gastronomic beliefs and demanding palates, at a level that is difficult to explain.
How to prepare Mexican basket tacos
If you have traveled to Mexico or you love Mexican food, we invite you to try and discover this recipe from How to prepare Mexican basket tacos.
Recipe Yield: 10 servings
Preparation Time: 1H
Cooking Time: 1H
Total Time: 2H
- 20 corn tortillas
- 20 rattle chilies
- 1 large potato
- 1 clove garlic
- ½ white onion
- 1 white onion sliced
- Canola oil
- Potato with chorizo (stew)
- Refried beans (stew)
- 1 large cloth napkin
- Brown paper
- 1 large plastic bag
- 1 medium basket
- Begin by preparing the basket. The first thing is to place a large cloth napkin (that protrudes from the edges). Then add a large plastic bag over the cloth napkin. Finally, place sheets/sheets of butcher paper on the bag.
- In a pot with water and salt place the potato and boil for 30-40 minutes or until well cooked. Remove from the fire and let cool. Booking.
- In a medium frying pan, pour a little oil and when it is hot add the sliced onion, cook until they turn transparent. Remove from heat and reserve.
- Wash and devein the chiles. Remove the stem and the seeds.
- In a small pot with water, pour 1 clove of garlic and ¼ of onion. Let them boil for 5 minutes. Remove from the fire and let cool.
- In your blender pour the chiles and onion with ¼ of water maximum. When the ingredients are ground. Transfer them to a pan with oil over medium heat and cook the sauce for a couple of minutes. Season with salt to taste. Turn down to low heat (as much as you can).
- In a bowl, place the cooked potato (without skin), and crush to taste.
- In the pan with sauce, quickly soak the tortillas with the help of tongs. Place the tortilla on a plate, fill with 1 tablespoon of potato, fold the tortilla and put in the basket; close the bag so that the heat does not escape.
- Repeat the process with the rest of the tortillas and stews. Every 4-5 tacos pour some caramelized onions on top of them and stack the next taco.
- If you use different stews we recommend stacking them by ingredient in columns, one next to the other.
- When you finish putting the tacos in the basket, place another brown paper over them, close the plastic bag very well and cover with another cloth or towel.
- Let sit (sweat) for at least 1 hour. Serve and enjoy.
- The original basket tacos are with a smaller tortilla than the one you find in the supermarket, if you get to see them or know of a tortilla shop that makes them, take advantage! But if not, don’t worry, you’ll only be eating large basket tacos.
- If you don’t have or can find butcher paper, you can use parchment paper instead.
- You can serve with red sauce, green sauce or pickled chilies; if you are looking for the most authentic flavor of basket tacos.
- Your tacos, if you follow the recommendation of the assembly of the basket, can last up to 4 hours hot and warm (but still delicious) up to 2 hours more.
- If the fillings that we proposed are not your favorites, you can exchange them for pressed pork rinds, chicken or beef marinade, scrambled egg or hash. The most important thing is that the taco filling is dry, so it doesn’t soak into the tortilla and break when you eat it.