*Tacos de canasta*, or “basket tacos” (also known as *tacos sudados*, “sweaty tacos,” and *tacos al vapor*), are common in Mexico City. The name refers not to a specific filling but rather to the vessel the tacos sit in after having been steamed. Corn tortillas are filled with [anything from tinga (stew)](https://www.masterclass.com/articles/how-to-make-tinga-de-pollo) to potatoes, then the whole packet is fried and held in a basket, or canasta, until serving.


How to Make Tacos de Canasta: Recipe for Mexican Basket Tacos

Like their fellow steamed street food treat, [tamales](https://www.masterclass.com/articles/gabriela-camaras-sweet-tamales-de-guayaba-recipe), tacos de canasta feature many different kinds of fillings—think chorizo with mashed potatoes, chicharrón, frijoles, [*cochinita pibil*](https://www.masterclass.com/articles/how-to-make-cochinita-pibil), barbacoa, the works—and are eaten with either a *salsa verde* or *salsa roja*.

Hot oil (usually infused with chiles or spices) poured over the tacos adds a boost of flavor and helps to encourage steam in the sealed packages without thoroughly soaking the tortillas, nudging the filling toward stewed, melt-in-the-mouth territory as they sit. If it’s your first time, trust the process, and repeat: steamed tacos are delicious tacos.

*Tacos de canasta*, or “basket tacos” (also known as *tacos sudados*, “sweaty tacos,” and *tacos al vapor*), are common in Mexico City. The name refers not to a specific filling but rather to the vessel the tacos sit in after having been steamed. Corn tortillas are filled with [anything from tinga (stew)](https://www.masterclass.com/articles/how-to-make-tinga-de-pollo) to potatoes, then the whole packet is fried and held in a basket, or canasta, until serving.


Like their fellow steamed street food treat, <a href='https://www.masterclass.com/articles/gabriela-camaras-sweet-tamales-de-guayaba-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/gabriela-camaras-sweet-tamales-de-guayaba-recipe","linkCopy":"tamales","category":null}'>tamales</a>, tacos de canasta feature many different kinds of fillings—think chorizo with mashed potatoes, chicharrón, frijoles, <a href='https://www.masterclass.com/articles/how-to-make-cochinita-pibil' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-cochinita-pibil","linkCopy":"\u003cem class=\"mc-text--italic\"\u003ecochinita pibil\u003c/em\u003e","category":null}'>cochinita pibil</a>, barbacoa, the works—and are eaten with either a salsa verde or salsa roja.Hot oil (usually infused with chiles or spices) poured over the tacos adds a boost of flavor and helps to encourage steam in the sealed packages without thoroughly soaking the tortillas, nudging the filling toward stewed, melt-in-the-mouth territory as they sit. If it’s your first time, trust the process, and repeat: steamed tacos are delicious tacos.

How to Make Tacos de Canasta

Tacos de Canasta Recipe

Tacos de canasta, or “basket tacos” (also known as tacos sudados, “sweaty tacos,” and tacos al vapor), are common in Mexico City. The name refers not to a specific filling but rather to the vessel the tacos sit in after having been steamed. Corn tortillas are filled with <a href='https://www.masterclass.com/articles/how-to-make-tinga-de-pollo' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-tinga-de-pollo","linkCopy":"anything from tinga (stew)","category":null}'>anything from tinga (stew)</a> to potatoes, then the whole packet is fried and held in a basket, or canasta, until serving.

Tacos de canasta, or “basket tacos” (also known as tacos sudados, “sweaty tacos,” and tacos al vapor), are common in Mexico City. The name refers not to a specific filling but rather to the vessel the tacos sit in after having been steamed. Corn tortillas are filled with anything from tinga (stew) (https://www.masterclass.com/articles/how-to-make-tinga-de-pollo) to potatoes, then the whole packet is fried and held in a basket, or canasta, until serving.
