Basket Tacos
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I remember the first time I made basket tacos (tacos de canasta) at home — the scent of fried chiles and tomato oil, the warm tortillas dyed slightly red from the pan, and the soft, saucy chicharrón tucked inside. These tacos are a classic Mexican street-food favorite: small corn tortillas filled with seasoned chicharrón (pressed beef rind), lightly fried, then stacked into a “basket” to steam and develop that tender, melded flavor. If you like make-ahead party food that travels well, these are perfect — and for a sweet contrast after, try my take on churro dessert tacos with strawberries and cream.
Why you’ll love this dish
Basket tacos are about texture and efficiency. The filling is rich and savory; frying the chiles and tomatoes gives a toasted, slightly smoky depth; and dunking tortillas in the chile oil adds both color and flavor. They’re ideal for feeding a crowd, taking to potlucks, or making in batches to reheat later.
“Soft, saucy, and perfectly portable — these basket tacos always disappear first at gatherings.” — a friend who refuses to share
Reasons to try it:
- Budget-friendly: uses simple staples (tortillas, chicharrón, chiles, tomatoes).
- Make-ahead friendly: the basket method keeps tacos warm and moist for hours.
- Authentic street-food experience you can recreate at home.
- Great for parties, picnics, and casual family meals.
Step-by-step overview
This recipe follows a straightforward sequence:
- Toast/fry dried chiles, tomatoes, onion and garlic to build the salsa base.
- Blend those ingredients with a bit of water into a smooth sauce.
- Fry and season the blended sauce, then fold in the pressed beef rind (chicharrón) and cook until the sauce reduces and coats it.
- Quickly pass corn tortillas through the hot chile/tomato oil for color and flavor, then fill with the chicharrón.
- Assemble tacos into a “basket” using layers of cloth, plastic and paper to trap steam so they sweat and soften.
- Serve hot with fresh tomatillo salsa, cilantro and chopped onion.
This overview prepares you so you know roughly how long each stage takes and how the components come together.
What you’ll need
- Oil (for frying) — a neutral oil like vegetable or sunflower works well.
- 200 g pressed beef rind (corteza de ternera prensada) — this is the chicharrón used for the filling. You can shred it if large pieces are present.
- Corn tortillas — small street-taco size. Fresh, pliable tortillas give the best result.
- 2 guajillo chiles — rehydrated and fried briefly for color and flavor.
- 2 chiles de árbol or bird’s eye chiles — for heat; use fewer if you prefer milder tacos.
- 2 tomatoes (jitomates) — ripe, for frying into the salsa.
- 1/3 onion — for frying and blending.
- 1 clove garlic — briefly fried with the vegetables.
- Water — a little when blending.
- 8 tomatillos — for a bright, tangy salsa to serve on the side (you can roast or boil them).
- Pulla chiles to taste — (likely a regional dried chile; adjust per heat preference).
- Cilantro — chopped, for garnish.
- Additional onion — finely chopped, to garnish.
Substitutions & notes:
- If you can’t find pressed beef rind, an oven-braised shredded beef or pork works as a tasty alternative — see a similar technique in this crockpot shredded beef tacos recipe for inspiration.
- Use fewer or omit chiles de árbol if serving kids. Guajillo gives color and mild fruity flavor; árbol adds heat.
Directions to follow
- Heat 2–3 tbsp oil in a skillet over medium heat. Add the guajillo and árbol chiles, tomatoes, 1/3 onion and garlic. Fry until the tomatoes are blistered and the chiles are fragrant, about 4–6 minutes. Watch closely so nothing burns.
- Transfer the fried chiles, tomatoes, onion and garlic to a blender. Add a few tablespoons of water and blend until smooth and homogeneous. Strain if you prefer a finer salsa.
- Return a tablespoon of the frying oil to the skillet. Pour in the blended salsa and cook over medium heat, stirring frequently. Season with salt to taste. After it simmers and the flavors combine (3–5 minutes), add the shredded pressed beef rind (chicharrón).
- Cook the mixture, stirring, until the salsa reduces and clings to the chicharrón — you want it moist but not soupy and not stuck to the pan (lower the heat and stir to prevent sticking). Remove from heat and reserve a few spoonfuls of salsa for serving.
- Reheat the remaining frying oil to hot but not smoking. Quickly pass each corn tortilla through the hot oil for just 1–2 seconds per side — this gives them color and a little crispness. Drain briefly and immediately fill each tortilla with 1–2 tablespoons of the chicharrón filling. Set filled tacos aside on a tray.
- To make the basket: line a shallow basket or container with a cloth napkin, then a piece of clean plastic, another cloth napkin, and finally paper (paper de estraza or butcher paper). Stack the tacos inside and cover to let them “sweat” for 10–20 minutes; this softens the tortillas and melds flavors.
- Serve warm. Spoon the reserved salsa over tacos and garnish with chopped cilantro and onion.
Best ways to enjoy it
- Plate a stack of basket tacos with a bowl of tomatillo salsa on the side and a platter of chopped onion and cilantro.
- Pair with Mexican rice, refried beans, or pickled jalapeños for a fuller meal.
- For parties, keep the tacos in the basket and pass bowls of salsas, lime wedges, and chopped toppings for guests to dress their own. If you want a protein swap for variety, try serving alongside a batch of crockpot shredded chicken tacos.
Storage and reheating tips
- Refrigerator: Store filled or unfilled tacos in an airtight container for up to 3 days. If stored filled, they may become softer; re-steam or microwave briefly to refresh.
- Freezer: Freeze the filling (without tortillas) in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating. Tortillas do not freeze well once dipped in oil and filled.
- Reheating: Rewarm filling in a skillet over low heat, adding a tablespoon of water if it’s too dry. To reheat assembled tacos, steam them in a covered skillet over low heat for a few minutes or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Avoid deep frying again — that risks overcooking the tortillas.
- Food safety: Cool fillings quickly and refrigerate within two hours. Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Control the oil temperature when frying chiles and tomatoes — too hot and they burn; medium heat extracts the best toasted flavors.
- Toast chiles briefly to lift aroma, but don’t over-toast; charred bitterness can ruin the salsa.
- Reserve a little of the cooked salsa before folding into the chicharrón — it’s perfect for drizzling at service.
- When passing tortillas through hot oil, use tongs and keep the pass time under 2 seconds per side to avoid sogginess.
- For consistent tacos, weigh or measure filling per tortilla (about 15–20 g) so each taco is easy to stack.
Creative twists
- Vegetarian: Swap the chicharrón for seasoned mashed black beans or sauteed mushrooms with a touch of soy for umami.
- Spicy-sweet: Add a small spoonful of pineapple salsa or pickled red onion at service to cut richness.
- Regional spin: Use chipotle or ancho chiles for a smokier profile, or swap tomatillos for roasted green tomatoes for a different tang.
- Air-fryer shortcut: Instead of frying tortillas in oil, lightly brush with oil and air-fry at 400°F (200°C) for 90 seconds per side for a lower-oil option.
FAQ
Q: How long does it take to make these tacos from start to finish?
A: Plan 30–45 minutes total. Toasting, blending and frying the salsa takes about 15–20 minutes; preparing filling and dunking tortillas adds another 10–15 minutes; assembling the basket and sweating is 10–20 minutes.
Q: Can I make the filling ahead of time?
A: Yes — the chicharrón filling keeps well in the fridge for up to 3 days and freezes for 2 months. Reheat gently before filling tortillas.
Q: My tortillas break when I dip them in oil. What am I doing wrong?
A: Likely too old or dry tortillas, or the oil is too cool. Use fresh, pliable corn tortillas and quickly pass them through hot oil; don’t soak them. If tortillas are dry, steam them briefly before frying.
Q: Is “corteza de ternera prensada” the same as chicharrón?
A: It’s a pressed beef rind product commonly used in some regions; it behaves like chicharrón in texture and flavor. If unavailable, shredded braised beef or pork can be substituted.
Conclusion
If you want the cultural and historical context of these famous street tacos, read the Tacos de canasta – Wikipedia entry for background. For a tested, detailed home-cook recipe that follows similar technique principles, see the Tacos de Canasta (Basket Tacos for a Party or Potluck) Recipe on Serious Eats. If you’re curious about a steam-assisted method that some cooks use to keep tacos tender, check the Anova Steamed Tacos de Canasta | Combi Steam Oven Recipes. For another practical home-cook perspective and serving ideas, The Spruce Eats has a helpful piece on Tacos de canasta.
Enjoy making these at home — they’re simple to scale, perfect for sharing, and a delicious way to bring street-food flavor to your table.
Basket Tacos
Ingredients
Method
- Heat 2–3 tablespoons of oil in a skillet over medium heat. Add the guajillo and árbol chiles, tomatoes, 1/3 onion, and garlic. Fry until the tomatoes are blistered and the chiles are fragrant, about 4–6 minutes. Watch closely so nothing burns.
- Transfer the fried chiles, tomatoes, onion, and garlic to a blender. Add a few tablespoons of water and blend until smooth and homogeneous. Strain if you prefer a finer salsa.
- Return a tablespoon of the frying oil to the skillet. Pour in the blended salsa and cook over medium heat, stirring frequently. Season with salt to taste. After it simmers and the flavors combine (3–5 minutes), add the shredded pressed beef rind (chicharrón).
- Cook the mixture, stirring, until the salsa reduces and clings to the chicharrón — you want it moist but not soupy and not stuck to the pan. Remove from heat and reserve a few spoonfuls of salsa for serving.
- Reheat the remaining frying oil to hot but not smoking. Quickly pass each corn tortilla through the hot oil for just 1–2 seconds per side — this gives them color and a little crispness. Drain briefly and immediately fill each tortilla with 1–2 tablespoons of the chicharrón filling. Set filled tacos aside on a tray.
- To make the basket: line a shallow basket or container with a cloth napkin, then a piece of clean plastic, another cloth napkin, and finally paper. Stack the tacos inside and cover to let them 'sweat' for 10–20 minutes; this softens the tortillas and melds flavors.
- Serve warm. Spoon the reserved salsa over tacos and garnish with chopped cilantro and onion.
