Lunch · 60 min · mexican

Tacos de Canasta de Papa

Weeknight-friendly Mexican cooking: Tacos de Canasta de Papa comes together in 60 minutes with corn tortillas, potatoes, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 24 Corn tortillas
• 1.5 lb Potatoes
• 1/2 White onion
• 1 Serrano
• 1/2 cup Guajillo chile oil
• 1/4 cup Vegetable oil
• 2 tsp Salt

Steps

1. Boil and mash the potatoes with sautéed onion and serrano into a smooth, savory filling. Season boldly.
2. Warm the tortillas until pliable, fill each with potato, and fold — no rolling needed for canasta tacos.
3. Brush each taco generously with the guajillo chile oil. This bath is what steams them tender and stains them red.
4. Stack the tacos in a basket lined with cloth and plastic, pouring any remaining chile oil over. Cover tightly.
5. Rest 30 minutes — the steam melds everything into soft, savory perfection.
6. Serve from the basket with pickled onions and salsa. The bicycle-vendor taco, at home.

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