Tacos de Canasta with Beans | Juicy Mexican Street Food
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45 min
Quick
Kifli Kukták
Mexikóváros legendás kosaras utcai tacója: krémesre tört fűszeres feketebabbal töltött kukoricatortillák, amelyeket forró, füstölt paprikás olajjal locsolunk meg és gőzölünk vajpuhára. Autentikus, gazdag ízvilágú street food finomság.
Preparation method
Preparing the spiced Mexican bean mash
Heat 1 tbsp of cooking oil in a pan, then add 1 finely chopped onion and 3 cloves of crushed fresh garlic. Sauté for 3-4 minutes until translucent and fragrant.
Add the drained 480 g black beans, 1 tsp ground cumin, and 1 tsp fine salt. Using a potato masher or a fork, thoroughly mash the beans directly in the pan until thick and creamy while cooking together for 3-5 minutes.
Filling the tacos and steaming with hot spiced oil
Warm the 10 corn tortillas in a dry hot pan or in the microwave for about 20 seconds so that they become pliable and easy to fold.
Chef's tip
The essence of tacos de canasta is the so-called 'sweating' (sudado): thanks to the hot oil and covered resting, the tortillas become incredibly juicy, tender, and flavorful.
As an accompaniment, you can also serve freshly pickled red onions or a mildly spicy salsa taquera for an even more authentic Mexican street food experience.
Ingredients
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