Tacos de Canasta

Tacos de Canasta

Recipe Yield

12 tacos

Cooking time

55 minutes

Rate this recipe

4 from 5 votes

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

19comments inTacos de Canasta

  1. Barbara

    Feb 03

    What is requeson

    1. 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 😉

  2. 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

    1. Pati Jinich

      Dec 02

      Yes Amelia, no problem 😉

  3. 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

    1. 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 😉

  4. Paola

    Oct 07

    What type of salsa would you pair with these ?

    1. Pati Jinich

      Oct 10

      Your favorite salsa will be great…but so would this one: https://patijinich.com/pati_2020/pati_2020/chile-de-arbol-and-tomatillo-quick-salsita/

  5. Peggy

    Sep 26

    What can you suggest to use instead of plastic wrap?

    1. Pati Jinich

      Oct 03

      You can use aluminum foil, Peggy.

  6. Michele

    Sep 25

    What is comparable, that I can buy in the stores in Ohio, that is like to requeson or farmers cheese.

    1. Pati Jinich

      Oct 03

      You can use ricotta or mascarpone if you can’t find requeson, Michele.

  7. 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

    1. Pati

      Jan 15

      Titus (and family) thank you so much!!!

  8. 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?

  9. 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?

    1. 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….

  10. Eva Olguin

    Jul 17

    I love your show you are very talented you make us Mexicans so proud. God bless you.

    1. Pati

      Jul 17

      Aw! Gracias!!

  11. 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?

    1. 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.

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