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Tacos de Canasta: Mexico City’s Sweaty Basket Tacos

If you have spent a morning in Mexico City, you have probably seen a bicycle with a big wicker basket strapped to the back, wrapped in blue plastic and cloth, and a vendor calling out tacos de canasta. Inside are dozens of small, soft tacos, stacked and steaming. Their nickname, tacos sudados (“sweaty tacos”), explains the texture perfectly.

Tacos de canasta in Coyoacán
Photo: Jorge A. Ramos Ruiz / Wikimedia Commons (CC BY-SA 4.0)
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Quick Vegan Sweet Potato and Black Bean Tacos

Prep (min)

10

Cook (min)

20

Total

30 min

Serves

4

Difficulty

Easy

Heat 🌶

1

🥄 Pairs well with: Pico de Gallo, Salsa de Cacahuate

Roasted sweet potato and smoky black beans are a combination that punches way above its weight. This is our go-to when it is 6:30 and nobody has a plan.

Ingredients

  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp chili powder, salt
  • 8 corn tortillas
  • 1 avocado (or a bowl of guacamole), pickled red onion, cilantro, lime

Method

  1. Heat the oven to 425°F (220°C). Toss sweet potatoes with oil and spices and roast 20 minutes.
  2. Add the beans to the pan, stir, and roast 5 more minutes.
  3. Fill warm tortillas and top with avocado, pickled onion, cilantro and lime.
PrepCookTotal
5 minutes25 minutes30 minutes

Rajas con Crema and Mushroom Tacos

Prep (min)

15

Cook (min)

25

Total

40 min

Serves

4

Difficulty

Easy

Heat 🌶

2

🥄 Pairs well with: Salsa Verde Cruda

Rajas means “strips,” and rajas con crema is a central Mexican classic: roasted poblano peppers cooked down with onion and cream until silky. We add well-browned mushrooms for a meaty depth and sweet corn for pops of color.

Ingredients

  • 4 large poblano peppers
  • 12 oz cremini or oyster mushrooms, sliced
  • 1 white onion, thinly sliced
  • 1 cup corn kernels (fresh or frozen)
  • 2 garlic cloves, minced
  • 3/4 cup Mexican crema (or heavy cream)
  • 1/2 cup crumbled queso fresco
  • 2 tbsp oil, salt, and 12 warm corn tortillas

Method

  1. Char the poblanos directly over a gas flame or under the broiler, turning until blackened all over.
  2. Seal them in a bowl covered with a plate for 10 minutes, then rub off the skins, remove the seeds and cut into strips.
  3. Brown the mushrooms in a hot skillet with 1 tbsp oil and a pinch of salt. Do not crowd the pan. Set aside.
  4. Add the remaining oil and cook the onion until soft and golden, about 6 minutes. Add garlic and corn for 2 minutes more.
  5. Stir in poblano strips, mushrooms and crema. Simmer 3 to 4 minutes until thickened. Season with salt.
  6. Spoon into tortillas and finish with queso fresco.
Is it spicy?

Poblanos are mild, but every so often you meet a feisty one. Taste a strip before adding it all, and balance with extra crema if needed.

More meat-free ideas live in Vegetarian Recipes.