Tacos de Canasta
Tlaxcala-style basket tacos — tortillas filled with chorizo and potato, folded, drizzled with guajillo-stained oil, and left to sweat in a cloth-lined basket until impossibly soft and glossy. The vendor-bicycle classic, made at home.
- Time
- 1 hr
- Heat
- Yield
- 16 tacos
- Region
- Tlaxcala
Ingredients
Chorizo-potato filling
Aceite preparado
To build
Per-100g nutrition (6 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Yukon Gold potatoes, peeled and diced | 145 | 2.4 g | 8.1 g | 16.9 g |
| White onion, finely diced | 29 | 1.2 g | 0 g | 7.1 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Garlic cloves, smashed | 100 | 0 g | 0 g | 20 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Salsa verde cruda | 38 | 1.1 g | 0.9 g | 6.4 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Boil the diced potatoes in salted water until tender, about 12 minutes, then drain and mash coarsely.
Fry the chorizo with the onion, breaking it up, until the fat renders red, then fold in the potatoes and season — the filling should be thick and spoonable.
Warm the oil gently with the guajillo, onion, and garlic until it sizzles and turns brick-red, then set the aceite preparado aside.
- Advertisementslot: recipe-midsteps
Heat the tortillas on a comal until soft and pliable, then fill each with a spoonful of chorizo con papas and fold in half.
Layer the folded tacos in a basket or pot lined with a clean cloth and plastic, brushing each layer generously with the hot chile oil.
Wrap the cloth tightly over the top, cover, and let the tacos sweat until soft, glossy, and steamy throughout.
Serve straight from the basket with salsa verde cruda and pickled jalapeños on the side.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
* FTC Disclosure: TAQUIZA may earn a small commission from qualifying purchases at no extra cost to you.
