Tacos de Canasta de Pollo y Frijol (Steamed Basket Tacos)
Soft, oily-sheened tacos of chicken, refried beans and potato steamed together in a towel until meltingly tender, a Mexico City street snack.
Made with Corn tortillas from masa harina and Refried beans (frijoles refritos) and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £1.57 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil and mash the potatoes with a pinch of salt. Mix in the pollo deshebrado (see the base recipe) to make a thick filling.
- 2
Warm the corn tortillas (see the base recipe) in a dry pan for 20 seconds each side. Brush each very lightly with oil.
- 3
Spread a thin layer of refried beans (see the base recipe) over each tortilla, add a spoonful of the potato and chicken mix and fold in half.
- 4
Heat 2 tablespoons of oil in a frying pan and fry the tacos for 30 seconds each side, in batches, just to seal.
- 5
Lay a clean tea towel in a deep pan or steamer, pack in the tacos, wrap them in the towel and cover tightly with a lid. Steam over a very low heat for 15 minutes.
15 min - 6
Serve hot with onion, coriander, lime wedges and a spoonful of salsa.
Tips
- Keep the heat very low when steaming. The tacos should steam, not fry or burn at the base.
- Wrap them in a tea towel and keep them in a basket, as in Mexico City, to keep them warm and soft for an hour.
- Use thin, very fresh tortillas so they fold without cracking.
Storing and freezing
Eat straight away. Keep leftovers in the fridge for up to 2 days and reheat by steaming or in a pan until steaming hot all the way through.
Questions
What are tacos de canasta?
Basket tacos are small, soft tacos of potato, beans or meat, lightly oiled and kept warm in a basket under cloth so they steam and soften. They are sold on the street across Mexico.
Can I use only potatoes?
Yes. Skip the chicken for a vegetarian taco. The bean and potato filling is the classic.
Can I make them ahead?
Yes. Steam them, wrap in the cloth and they stay warm for an hour, or reheat later by steaming.
More made with corn tortillas from masa harina
Tacos de Camarón Enchilados (Red Chilli Prawn Tacos)
DFEFNFPollo Entomatado (Mexican Chicken in Tomato Chilli Sauce)
DFEFNFTacos de Rajas con Pollo y Crema (Poblano Strips and Chicken Tacos)
GFEFNFHuevos con Chorizo con Frijoles y Tortillas (Chorizo Scrambled Eggs Breakfast)
DFNFHPDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.