Okay - I really thought I've seen everything pertaining to my favorite cuisine. Im Sicilian but Mexican cuisine is my favorite. I backpacked through Mexico during the early 1980's. I learned their real down home ranch cooking. I've got to try this. It looks amazing. Mexicans are so brilliant in their techniques & using what they have to elevate their food.
These look good but even Rick knows that the flavored oil has to be poured over the tacos then steamed to be truly delicately delicious! I live in Mexico and enjoy the street tacos at least once a week.
Rick was the original Chef on PBS back in the day, sharing his life in knowledge about Mexican food, while living in Mexico! Yeap! This is way before food network, youtube, and all these other food channels with pretend Chefs! Numero 1 in my book! Thank you for the great idea about using the slow cooker!
I stuff them with whatever is on sale at the market on that weekend. Flap meat is GREAT but so is chicken. If I have the time I make carnitas two days ahead and use that. I even made a breakfast version once with chorizo. Breakfast burritos make more money, though, if you're trying to fundraise.@@NextGenManufacturingSoftware
Chef. Eres la razón por la cual nació mi amor hacia la cocina. Admiro muchísimo tu trabajo y todo el respeto que sientes hacia nuestra cultura. Desde Saltillo, Coahuila, te mando un gran abrazo.
I am Mexican, and super fan of tacos de canasta.... My respect to you, chef... You made them true to the way they are, but even better : "home edition"... I've never think of using the slow cooker for this....
Chef, when you make the description..I can hear “ se le hace Agua la Boca”..Mexican food is delicious! Living in Italy , I miss these flavours from my Mexico lindo y querido. Thanks for the recipes..
I traveled to Tlaxcala where tacos de canasta originated 😅 the recipe is prepared to people’s liking so I had to taste the real deal and I was not disappointed 😋 they were really delicious 😋
Ohhhh my gosh!!!!! I was just telling my husband about these about a month ago!!! My mother was Mexican my father American and I grew up in Mexico City in my teens. I have not had them since and I am now 65!!!! You know what I am going to make in a few days!! Thank you!
Rick ❤ propongo que una vez por año las universidades en el día de la hispanidad lleven puestos de comida mexicana como lo es el puesto de tacos de canasta el de cárnitad, el de los tacos de trompo y de tamales con atole etc etc ❤
Thank you chef Rick bayless. You make everything easy to follow. I have made a lot of your recipes and my family love them all. And I’m also a great cook like you. I am Latina and love my culture and especially our food. But when I want to try something new, I learn from you. Muchas gracias👏🏼
My great-grandmother was born in 1880 & she use to make these, I am now 75. These are not new. It was a poor man's meal, a little snack for our family members working in the fields. She would place them in a cast iron large pot, place pot in wood burning stove, then line a bucket with a dish towel that was usually made from a flour or rice sack inside & we would carry them out to our family members working in the fields, for a quick bite for family to eat without leaving the fields. Later she started using foil paper, wrap them in there, & we would heat them up in the foil over dried "cow pies" that was a great source of fire. Oh, there was no way my great-grandmother nor grandmother nor mother would buy corn tortillas, these can be and have been made with homemade corn tortillas. So, I guess they were what someone might call today: "Tacos de Balde" [bucket] "Bucket Tacos" , hee, hee
Not sure if they are the same Tacos al Vapor. I had them many years ago when I went to Jalisco. I would buy them for breakfast from this guy. Shredded cabbage and salsa. So good 😍☺️😋 thank you so much for sharing. I will try your recipe.
They are basically the same, but “al vapor” tacos are kept warm in a steamer in a fixed location, whereas “de canasta” are sold in a mobile vehicle like a bicycle.
They are similarish.... But definitely not the same. I love al vapor tacos. But real canasta tacos are delicious too. They are made of different fillings so they taste different and the technique to make them and keep them warm is different. And the texture is also different.
I remember eating these as a kid. Not as gourmet but I get the gist of what's going on here. I can't wait to try it homemade thanks. And by the way that chili oil I've been missing that.
Netflix's episode of Taco Chronicles on tacos de canasta is one of my favorites, and so are the tacos (¡de chicharrón, por favor!). Thanks for the video, Rick!
In Mante they make gorditas de canasta. Too greasy for me, but we lived next to a "tacos rojos" place and it would smell amazing when they were making something with chilies, I think they put chili in the masa, or maybe it was a chili oil.
Abuelito con cariño, Can you do a break down of chile verdes. The differences and what chile verdes you should use between salsas and stews? What are the properties like you did with the chile rojos?
So yeah while we're on the tacos subject, All my life I've had a taco eating disability! It really helped when I watched Rick's how to eat a taco vid short. It helped; but I still have issues LOL...but don't get me started on the hard store bought tacos! That is still a major disability 😂
On the US/Mexico border these are known as “tacos al vapor” sold by street vendor carts. Very inexpensive and delicious. Served with a paper cone filled with chiles serranos with carrots and onions. I wouldn’t recommend putting tortillas in a plastic bag and then microwave them. This is a bad practice due to toxicity of micro-plastics. They should be slightly fried in a cast iron comal or pan.
Yum! I have seen many references to these in Mexico over the years, but I always thought the “canasta” referred to the serving rather than the cooking method. Thanks for the education, and the mouthwatering video!
🇲🇽🅰️💯🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽MMMM GRACIAS MUCHÍSIMAS GRACIAS POR COMPARTIR SUS CONOCIMIENTOS SOBRE MI RICA GASTRONOMÍA! ME ACABÓ DE INSCRIBIR A SU CANAL Y ME ENCANTA ! SALUDOS DESDE PALMSPRINGS CALIFORNIA YO SOY DE TIJUANA BAJA CALIFORNIA NORTE MEXICO 🇲🇽!!!
Gracias por la receta, Chef. Estos tacos salieron deliciosos. Me gustaria que abriera un restaurante o escuela de la cocina Mexicana. Usted cocina muy bien. Felicidades!!!!
Sooo delicious looking!! I would love links to your recipes for the potatoes, beans, chicken, and salsa too!! Great technique for a yummy taco party!!!
Maybe a dumb question but is the slow cooker turned on? Or is that just a convenient way to hold the heat in? Edit: never mind. I see in the written recipe that the slow cooker is put on low. Maybe I missed that in the video
I preffer the oil adobo sauce boiling and poured over my taquitos in México at my home we acomódate the first layer of bean tacos, then a leyer of onion, then los de chicharron and another leyer of cebollitas then los de papa en adobo and a last layer of cebolla then directly from the stove you pour the adobo still boiling oil then cover whit all estraza paper, bath towells and a colcha 😅😅😅and put it in the car for one hour where l live we get up to 98-100 degrees in summer so the car outside is the perfect final touch to keep it worm while the taquitos sweat out all the flavor...😊😊 but you did a good job for an easy version for an antoja express😊😊😊👍👍❤
So tacos de canasta have been available in Chicago for years there is a hand full amount of restaurants that do this but they almost all are located in the back of the yards area
Hi Rick i really love your channel . Those basket tacos 🌮 are amaizing . I love mexican food . Thanks a lot . Just i have a question those tortillas are of flour or corn tortilla . I am sure i will make it . Hugs from Utah 🇺🇲 💚💐💚💐💚💐
I would love to make these, but you didn't provide instructions for the bean, potato or chicken fillings. I am going to look for those in your other recipes, but a video showing all three would be nice! I wish I lived near one of your restaurants, your videos always make me hungry!