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
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.
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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
