Steamed Tacos de Canasta

Paola Briseño González
Paola Briseño González
June 16, 2023
Tacos de canasta, which directly translates to basket tacos, are a popular daytime street food in Mexico. They are named "tacos de canasta" because they are traditionally stacked and stored in large baskets tightly wrapped in layers of paper and plastic wrap which helps keep the tacos warm and soft. These tacos de canasta are filled with smooth mashed potatoes, but you can play with other fillings such as chicken tinga, shredded beef, or refried beans found in tacos de canasta all around Mexico. The tortillas are then brushed with a seasoned hot oil infused with guajillo chiles and garlic to add flavor and color to the tacos. The steam in the Anova Precision Oven gives these tacos their signature melt-in-your-mouth, pliable, and tender texture. Enjoy them with a quick salsa verde cruda to cut through the richness, and garnish with cilantro, alongside cabbage and lime wedges. Notes: makes 12 tacos.
Serves
6
Prep Time
00:25
Cook Time
00:20
Steamed Tacos de Canasta
0
18
Ingredients
For the Guajillo Oil
2
large guajillo chiles (about 1/4 ounce), stem and seeds removed, cut into 1-inch pieces
1
garlic clove, whole
2
black peppercorns
½ cup
peanut oil, or another neutral oil, such as avocado or safflower oil
For the Potato Filling and the Tacos
1 lb
peeled waxy potatoes, such as Yukon or gold potatoes, cut into 1-inch pieces
2 Tbsp
unsalted butter, melted
Kosher salt
1
dozen corn tortillas, warmed
4 cups
cabbage, finely shredded
For the Salsa Verde Cruda
1 lb
peeled tomatillos, husks removed, rinsed, and quartered
1
garlic clove, peeled
1
serrano chile, stem and seeds removed
¼ cup
lightly packed cilantro leaves and soft stems, roughly chopped
¼ cup
roughly chopped yellow onion
Steps

1. Make the Guajillo Oil

In a medium saucepan, cook the guajillo, garlic, peppercorns, and oil over medium-low heat. The mixture should bubble gently; cook until the garlic is golden brown and the chiles soften, about 5 minutes, stirring occasionally and turning the chiles a few times. Turn off the heat and allow the oil to cool for 10 minutes. Carefully transfer the mixture along with the oil and ¼ teaspoon of salt to a blender and cover the lid with a kitchen towel. Puree until completely smooth. Pass the mixture through a sieve and back into the saucepan.
Make the Guajillo Oil

2. Make the Potato Filling

Add the potatoes to a saucepan filled halfway with salted water and bring to a boil. Cook until quite tender, about 6 minutes. Add the cooked potatoes, melted butter, and ¾ teaspoon of salt in a medium bowl. Mash with a fork or a masher until smooth and creamy.
Make the Potato Filling

3. Assemble the Tacos

Spread a thin layer of the mashed potatoes all over each tortilla, getting very close to the edge, about 3 tablespoons on each. Fold it over in half, and repeat with the remaining tortillas. Heat the guajillo oil over medium-low heat to a gentle simmer and then turn off the heat. Using a pastry brush, carefully brush the tacos with the hot guajillo oil on both sides and around the edges; the oil should sizzle when applied to the tortilla. (If it doesn’t sizzle, the oil is not hot enough.) Place the tacos in a single layer on the Anova steamer insert, or place them on a perforated tray that fits the baking sheet.
Assemble the Tacos

4. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 170°F
Heat: Rear

5. Steam the Tacos

Rack
Place the steamer insert on the baking sheet and set it on the wire rack. Cook until the tacos are soft and moist, 20 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 170°F
Heat: Rear
00:20 Timer

6. Make the Salsa Verde Crudo

While the tacos are cooking, combine the tomatillos, garlic, and serrano in a blender or food processor; puree until smooth. Add the cilantro, chopped onion, and 1 teaspoon of salt, then pulse to combine. Taste and adjust salt as needed. Transfer the salsa to a medium bowl for serving.

7. Garnish and Serve

Remove the tacos from the oven and divide them on individual plates. Spoon some of the salsa verde cruda over the tacos and garnish with cilantro, along with some cabbage and lime wedges on the side.
Garnish and Serve
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