Ingredients
- Vegetable oil for frying
- 1/2 -inch slice of white onion
- 3 cloves garlic
- 12 corn tortillas
- 1/2 cup finely sliced scallions or cebollitas de cambray in Mexico
- 1 jalapeno chile seeded and finely chopped, more or less to taste
- 1 pound roma tomatoes chopped
- 1/2 teaspoon kosher or coarse sea salt or to taste
- 1/2 cup chopped cilantro or epazote
- 1 pound (about 2 1/2 cups) requesón or farmer’s cheese
To Prepare
- Prepare a basket: Line it with large, thick layers of plastic wrap to cover the entire interior of the basket (they should be big enough that they cover the interior of the basket and fold over the top). Place a couple kitchen towels in the bottom of the basket on top of the plastic. Lastly, add butchers’ style paper or parchment paper on top of the kitchen towels and on the side of the basket.
- In a large skillet over medium heat, heat enough oil to come 1/2-inch up the sides of the pan. Once hot, add the onion slice and garlic cloves, let them brown for at least 10 minutes.
- Pass the corn tortillas, one by one with a set of tongs, “through hot oil.” That is, quickly fry for 3 seconds per side, and set on a cooling rack or plate covered with paper towels, until all are done.
- In another skillet, set over medium heat, pour 3 tablespoons of the onion and garlic seasoned oil. Once hot, add the scallions or cebollitas and chile, and cook for about 3 to 4 minutes until softened. Add the tomatoes and salt, and cook stirring occasionally, for about 8 to 10 minutes until completely cooked and mushy. Stir in cilantro or epazote, cook for a couple more minutes and remove from heat. In a mixing bowl, combine the requesón, along with the tomato mixture and season with more salt to taste, if needed.
- Pre-heat a comal or skillet over medium heat.
- One by one, add a couple tablespoons of the cheese and tomato mix into a fried tortilla and fold into a half-moon shape. Repeat with the rest of the tortillas. (You may eat them at this point, but they won’t be “basket” or “sweaty” tacos yet!) Place the filled tortillas on the hot comal or skillet. Heat thoroughly for about a minute per side.
- Arrange the heated tacos in layers in the basket as they come off comal. Once you are done, add another layer of paper over the tacos, cover with another kitchen towel, and finally the plastic, which should fold over it all from the interior lining of the basket. Let the tacos rest and sweat (at least 10 minutes) and keep covered until ready to eat.
- Serve with your choice of salsa, slices of Mexican avocado or pickled jalapeños.
Comments
23comments inTacos de Canasta
Eddie Nicasio
Jun 23
Never had tacos de canasta but we are gonna make them for sure. Thank you for all those beautiful recipes Saludos
Pati Jinich
Jul 08
So happy this recipe called your attention Eddie, you are going to love them!
Barbara
Feb 03
What is requeson
Pati Jinich
Feb 10
It is sort of a soft, curded style of cheese that is used to make Antojos like tacos, quesadillas and gorditas Barbara 😉
Amelia Bracamontes
Nov 28
Hello unable to purchase in our area parchment but I did find wax paper can I use this paper as well. Than you
Pati Jinich
Dec 02
Yes Amelia, no problem 😉
Ginger Aldrete
Oct 07
I love your TV show. You are so much fun to watch! I love that you take us on a journey and introduce us to new flavors and new foods! Your son’s are a joy too and they appreciate your cooking.
I would love to meet you some time!
I live in Southern California!
Keep up the great work you are doing!
Ginger Aldrete
Pati Jinich
Oct 08
Thanks so much for the kind words Ginger, hope to be able to travel safely again so I can visit Cali 😉
Paola
Oct 07
What type of salsa would you pair with these ?
Pati Jinich
Oct 10
Your favorite salsa will be great…but so would this one: https://patijinich.com/pati_2020/chile-de-arbol-and-tomatillo-quick-salsita/
Peggy
Sep 26
What can you suggest to use instead of plastic wrap?
Pati Jinich
Oct 03
You can use aluminum foil, Peggy.
Michele
Sep 25
What is comparable, that I can buy in the stores in Ohio, that is like to requeson or farmers cheese.
Pati Jinich
Oct 03
You can use ricotta or mascarpone if you can’t find requeson, Michele.
Titus hill
Jan 13
Hello Pati!!! My name is titus im 14 and i went to my uncles house who is your biggest fan and we just made these FABULOUS tacos!!! They were the best tacos ive ever had and want to thank you for all of your AMAZING recipes!! We are making some mexican French toast in the morning and i just cant wait. We all love your show and have TONS of fun making your dishes!! I hope your having as good of a day as we are.
Adios amiga,
Titus and family
Pati
Jan 15
Titus (and family) thank you so much!!!
Isabel
Jan 12
Hola Pati! If I want to make these for a party about how far in advance do you recommend I assemble them?
Isabel
Jan 12
Hola Pati! If I want to make these for a party about how far in advance do you recommend I assemble them?
Pati
Jan 13
You can make them a few hours ahead, as the more they wait, the more they sweat….and they are supposed to be super sweaty! Just keep them covered and warm in the oven. Just remember that tacos the canasta are supposed to be soggy….
Eva Olguin
Jul 17
I love your show you are very talented you make us Mexicans so proud. God bless you.
Pati
Jul 17
Aw! Gracias!!
Eva Olguin
Jul 17
Hi pati I really want to make this tacos is it OK if I add chorizo! What do you think what other fillings can I use?
Pati
Jul 17
They will be phenomenal with chorizo. You can also do potato and chorizo or poato and rajas. You really can make them anything as long as the filling isn’t too wet. Chicken Tinga is divine in there too.