Bean Tacos de Canasta | Authentic Street Food
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Sezamo
Tacos de canasta sunt legenda mâncării de stradă din Ciudad de México: lipii moi umplute cu piure cremos de fasole neagră condimentată, infuzate cu ulei aromat și aburite până devin suculente și irezistibile.
Preparation method
Preparing the bean filling
Finely chop the yellow onion and garlic. Heat 2 tablespoons of sunflower oil in a large skillet and sauté the onion for 4-5 minutes until translucent and golden, then add the garlic, smoked paprika, and ground cumin, stirring for 1 minute to release the aromas.
Add the drained black beans and fine table salt. Mash the beans with a fork or potato masher directly in the pan, leaving a few whole beans for texture. Cook over medium heat for 5 minutes, stirring continuously, until you get a smooth and thick paste. Turn off the heat.
Infused oil and assembling the tacos
In a small saucepan, heat the remaining sunflower oil with an extra pinch of smoked paprika until the oil turns reddish and is well heated.
Chef's tip
For an authentic tangy touch, marinate the thin slices of red onion in lime juice with a pinch of salt for 10 minutes before serving.
The traditional Mexican canasta method relies on steaming tortillas brushed with infused oil in an enclosed container, making them extremely soft and packed with flavor.
15 min
Under an hour
