Tacos de canasta

• Adobo stew: it is cooked and shredded beef brisket (falda de res), which is mixed with salt, onion and guajillo chili adobo; then, with the broth from the falda, all the ingredients are cooked in the pan until the ingredients are integrated and thickened.
• Chicharrón stew: the onion is seasoned and pressed pork rinds are added; then it is mixed with guajillo chili adobo and heated in the pan until it thickens.
• Frijoles stew: bayos beans are cooked and mixed with salt and onion, then crushed until they form a puree and cooked in a pan until they lose liquid.
• Potatoes stew: they are cooked and mashed, mixed with salt, and then with the seasoned onion and the serrano pepper; then with milk they are heated in the pan until the ingredients are integrated and thickened.

The basket is lined with kraft paper, aluminum foil and a plastic or rubber bag,[5] typically blue.[4][7] To fill it, firstly a layer of tacos is placed, then a layer of onion (sometimes also dried chili peppers) and a bath of lard or hot adobo; so on until the basket is completed. A medium basket allows a capacity for 100-150 tacos,[8] while the largest ones contain 200-500 tacos.[5]

They are covered with cloth blankets to preserve temperature and humidity.[2] The basket allows them to stay warm for up to 4–6 hours.[1]

Since 2007, the Taco Fair has been held annually in San Vicente Xiloxochitla on the first Sunday in December. In each edition a commission is instituted to produce more than three thousand basket tacos that are delivered in the town square to the visitors of the event.

In Comitán, Chiapas, a version of tacos de canasta are sudados paquitos. The name is probably a deformation of taquitos sudados. On August 8, the day of Santo Domingo de Guzmán, patron of the town, the vendors go out with the baskets to sell paquitos through the streets of the town. Comitan-style paquitos consist of chorizo, egg, potato, rajas, and refried beans.[10]

The term tacos al vapor ('steamed tacos') is mostly used in Northern Mexico; they are different from tacos de canasta in that they are cooked in a steamer—hence the name—instead of a basket.

Los Mochis-style tacos al vapor are traditionally filled with a mixture of pulled meat and puréed potatoes, and, unlike tacos de canasta, are not bathed in oil, instead, the tortillas are dipped in oil without browning them, which are then layered in the steamer and steamed for around 20 minutes; when served, they are bathed in runny refried beans and salsa is added to taste. Tacos al vapor are traditionally enjoyed with horchata.

Tacos Tuxpeños ('Tuxpan-style tacos') are tacos that originated in Tuxpan, Jalisco and are eaten around Tuxpan and in the neighbouring state of Colima. The traditional fillings are potatoes, pulled pork, chicharrón, and refried beans, although others may be used. They are cooked on a basket, a cooler, or a steamer, and, like tacos al vapor, are dipped in oil without browning them, but what sets them apart is the traditional guajillo sauce they are dipped in before being layered in the container. They are usually eaten with shredded cabbage, pickled carrots, and salsa, and some people squeeze some lime juice on them.