By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
Basket tacos are a popular street food in Mexico City, often served from vendors cycling around the streets. The tacos are filled with a simple filling of spicy chicken, before being folded over and left to steam in tea towels until gummy and soft.
The folder name
''
already exists.
Please choose a different name.
Please enter a name for the new folder.
hide storyshow story
Tacos de canasta are a Mexico City staple. You’ll see the taqueros around the city mainly in the hours of early afternoon on bicycles. You’ll need a basket or a large pot with a lid to assemble this dish, and the tacos are particularly delicious when served with a spoonful of salsa taquero, which you can get the recipe for here.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Place the chicken breast, onion, bay leaves and peppercorns in a saucepan and cover with water. Place over a high heat and bring to the boil, then reduce to a simmer. Cook for 15–20 minutes, or until the chicken is cooked. Remove the chicken from the poaching liquid and shred using 2 forks, then set aside to cool
2
Meanwhile, make the sauce. Place a frying pan over a high heat and toast the chillies until slightly smoking, then transfer to a bowl and cover with hot water. In the same pan toast the garlic cloves (still in their skin) until blackened, then peel and place in a blender. Add the soaked chillies and 100ml of the soaking water and blend until smooth. Season, then toss the shredded chicken in the sauce and season. Keep warm
3
To assemble the dish, line a basket or pot with a tea towel and some parchment paper. Heat the tortillas in a dry frying pan until soft and pliable, then store in a folded tea towel to keep warm
4
Place a spoonful of the chicken mixture on one-half of each tortilla and fold them over to create a half-moon shape. Place the folded tortillas in the basket or pot as you go, until the bottom is completely covered. Brush the tacos with hot oil or lard and sprinkle with some sliced onions. Continue to layer the basket or pot like this, tessalating the tacos to ensure a snug fit
5
Once all the tacos are in the basket or pot, cover tightly with a tea towel and leave for 5–10 minutes. When ready to serve, remove the towel and let everyone take a few tacos. Serve with lime wedges and some salsa taquero.
Nud’s journey began in a makeshift taco shack in a car park in Hackney, where he set up Breddos Tacos with his business partner Chris Whitney.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Tacos de canasta con pollo – chicken basket tacos
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Tacos de canasta con pollo – chicken basket tacos