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Taco de Canasta
Basket tacos filled with bean, potato or chicharrón, traditionally sold from baskets at dawn. Stacking the filled tortillas tightly in a lined container and letting them steam for thirty minutes is what softens and lightly greases every taco, the technique that gives basket tacos their distinct texture.
Ingredients
Instructions
Season mashed beans with salt and a little lard. Warm.
Mix diced potato with onion, season with salt and cumin.
Warm tortillas, fill half with beans and half with potato.
Stack in a deep container lined with plastic, close and let steam 30 minutes.
Serve with salsa verde and pickled jalapeños.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
