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..
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 ❤
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 😋
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
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!
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👏🏼
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.
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.
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!
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.
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?
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 🇲🇽!!!
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 😂
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!!!
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😊😊😊👍👍❤
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!!!!
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
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
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!
"A large basket" always catches the eye! I have seen the "tacos de canasta" but thought it was simply a basket of tacos. Perhaps many gringos make a similar mistake but I digress: I struggle with using micro-waves and plastic, especially together. I bet I would love the results but could you please consider doing a more steamy version? Towels are fine but please help us analogue cookers who love you. 🌮
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.
Try his tomatado’s it’s the cheapest taco but it tastes amazing. I love Rick he makes making Mexican at home easy. .
@@amberwest4379
ThankQ for the tip! I certainly will. Have a blessed day. 🩵
@@loualcaraz6497
I don't have the patience to paint the sauce like that. I would have to drain off the excess.
Saludos de Monterrey México,deliciosa nuestra comida mexicana
Siga visitando nuestro hermoso país,su gente es lo mejor
Rick Bayless is officially a Mexican and I’m here for it. 💪🏽🤠🇺🇸. Make this man an ambassador
He already is and has been for years
Here ! Here 😉🤩🫶🏼👏
I agree. If he did his ancestry DNA it would show 75% Mexicano.
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!
Yes!!!!! Hi was a painer....the beginning before... RUclips ❤
That’s right
I make tacos de canasta for my girl's softball team snack bar. They sell like crazy. It's really a great fundraising dish.
@jillionairess What do you stuff them with? And is your recipe this one or your own?
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.
Mosaico mosaico 😂
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....
In the 60’s & 70’s the tacos were in a linen lined peltre pan with a tight lid. No plastic bags.
Yes, he explained that point. He adapted the original recipe to make it more accessible for the average home cook.
These tacos reminds me of my childhood they're so delicious
Two thumbs up for Rick you always cook up authentic meals.
Love Rick Bayless..one of the best chefs and recipe developers. Gives such great, simple direction❤
He is pro local produce and sustainability. His backyard garden is fantastic proof of his love of authentic cooking
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..
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 ❤
Rick never disappoints. Thank you!
I am really amazed about your passion for mexican food. You are an inspiration for me to find my passion in life
Tacos de canasta (basket tacos) are also called tacos sudados (sweaty tacos).
They are also called Tacos al vapor in Nuevo Laredo Mexico
Spectacular Learning (even from a L.A. mexican chef) superbly simple, I cannot wait to duplicate! thanks Rick!
I am a crock pot fan myself and this even blows my mind.
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 😋
As a Mexican/American in the southwest this made my mouth water so much! 🌊❤
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
I love how you are sharing new ideas and styles in Mexican cooking.
Those used to be my breakfast 2-3 times a week.
Really miss not having that in US…
Oh yeah!
What a beautiful home you live in. Congratulations on your much deserved success!
I love tacos de canasta. Thanks Rick. Can't wait to try these. You're the best! 😋
From houston, I love it ,I'm ben eating for a long time I use to pay 0: 25 cents mexicanos . I love it . Tank you for the memories. ❤ 😂
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 I am from Mexico and I can tell you this is a fabulous idea. Tacos de Canasta in the tradicional way can get messy.
Desde la Ciudad de México le mando un saludo y gracias por dar a conoser nuestra gastronomía exelentemente
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👏🏼
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.
Now that looks absolutely delicious 🤤 thank you
Very interesting recipe, I must try this. Thanks Rick. 😊
Qué ricos! ¡Felicidades! Desde Monterrey, Nuevo León, México 🇲🇽
Faltaron los de papas los de chicharrón prensado y fríjoles se ven buenos 😮😮
I've never heard of these tacos, but the sound so delicious and interesting to make. Thanks Rick!
Rick hermano ya eres mexicano🎉🎉🎉
My mouth watering n i just ate.i know what rick does will always be good
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.
Yeah, they tend to be served with a baggie of cabbage and salsa with your typical mushy fillings of potato, chicharron, frijoles, etc.
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.
I think al vapor does not contain oil, SO in My opinion not the same
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 love this new stuff. Cant wait to make this.
OH EMM GG THANK YOU FOR SHARING. 💯🙏🔥👏👏
Perfect for a party, this tacos are delicious in Mexico. Thank you Rick.
My favorite chef 🥰👍👍🐈⬛️
I love tacos de canasta.
I’ve always wanted to learn how to make these! Thank Rick Bayless for this great recipe! Can’t wait to try it!
This dish is a feast for the eyes and the taste buds!
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!
These are my jam!
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.
Oh man…… Rick! This looks absolutely amazing
Your the man rick
Nice job
Very informative 👏🏼 👌🏼
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?
What a convenient and practical idea Rick. Whow Ill make then that way.
I grew up watching your show in the early 2004
This is so delicious ⭐️⭐️⭐️⭐️⭐️
Jack in the Box has been ahead of the curve for decades! 😅
Exactly! That's what they remind me of. I definitely want to try this!
JitB has best tacos……EVER!
@@rpiesterRick Bayless recipes and Jack on the Box??.😢
No way. These tacos are far better than Jack n The Box, no comparison....and I like Jack in The Box tacos!
@@mr.j.8a910 Mine was more of a style over substance comment. No doubt, Chef Bayless' are better.
Thank you ... and youre right, ive never heard of them. I'm definitely going to try at home
Yummy! Thanks for sharing. 😊
Awesome chef!!! Love his recipes 🌹🌹🌹
He's incredible
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 🇲🇽!!!
Yes very popular!
Thank you chef
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 😂
Mmm
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!!!
You can get tacos like these all over south Sacramento on the weekends. People sell the tacos from the trunk of their cars in the hood.
The hood? Don't you mean barrio?
Love your recipe.🎉
People like this already!! Dang😮
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😊😊😊👍👍❤
🌟AMAZING!🌟 😋 Thank u!💕
The G.O.A.T
WE CALL THEM TACOS SUDADOS... SWEATY TACOS... HERE IN THE PACHUCO TOWNS, EL PASO/CD. JUAREZ, MR. B.
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!!!!
El tiene las 2 cosas.
Muy muy Bien ❤.........👍🌮🌮🌮🌮🌮🌮🌮🌯🌯🌯
Wow!!!
There's nothing lik watching them open that steaming basket of tacos.
F Yeah!❤❤
Me encanto 🥰 if a “greengo” can make tacos de canasta As good as this one’s , yo también los voy a hacer 🇺🇸 ❤ 🇲🇽, Gracias por el tip 😉
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
Yum❤
Looks delicious 😊
Look delicious 😋
That's how jack in the box make them 😂😂
No sticks no stems no seeds!
they look amazing
Rick, Rick ,Rick, it's 2024. Heating food IN PLASTIC in the microwave?
Can you make a video about menudo? Thank you for the hard work
They are called tacos al vapor in Nuevo Laredo Mexico because they are cooked with vapor
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
❤❤❤
I've seen numerous vendors for these here in L.A.
They look like Jack in the Box tacos, Yummy!
You’re actually right about that. They do look and feel similar. Except Jack in the Box tacos are more crispy than soft.
Mmmm 😋Yummy👍
😍♥️👏🏻👏🏻👏🏻.. salud from Veracruz,Mexico ♥️
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!
> get out the seeds and stems
Afroman has entered the chat
Love this! Would be nice if you had included links to the fillings. ❤️🐈⬛😎
"A large basket" always catches the eye! I have seen the "tacos de canasta" but thought it was simply a basket of tacos. Perhaps many gringos make a similar mistake but I digress: I struggle with using micro-waves and plastic, especially together. I bet I would love the results but could you please consider doing a more steamy version? Towels are fine but please help us analogue cookers who love you. 🌮