Tacos de Canasta
Crispy, oil-cooked shredded pork tacos wrapped in foil—a Mexican street food classic. Serve warm with onion, cilantro, and your favorite hot sauce.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1.5 lb Pork shoulder, cut into 2-inch cubes
- 1 cup Vegetable oil
- ½ whole White onion, halved
- 4 whole Garlic cloves, crushed
- 12 whole Corn tortillas (5-inch)
- ½ whole Fresh white onion, thinly sliced lengthwise
- ¼ cup Fresh cilantro, roughly chopped
Instructions
- 1
Pat the pork cubes dry with a clean kitchen towel by pressing down firmly until no visible moisture remains on the surface, so they will brown instead of steam.
- 2
Place the halved onion and crushed garlic cloves on a cutting board next to your stove so they are within arm's reach when the oil is ready.
- 3
Pour 1 cup of vegetable oil into a heavy 5-quart Dutch oven or large pot and set the heat to high.
- 4
Heat the oil until it shimmers and moves immediately when you tilt the pot, about 3–4 minutes; a wooden spoon inserted into the oil should show small, steady bubbles around it.
- 5
Working in two batches to avoid crowding, slide the pork cubes into the hot oil using a slotted spoon or tongs.
- 6
Add half of the onion halves and half of the garlic cloves to each batch, then stir gently with a wooden spoon once every minute to ensure even browning.
- 7
Cook the first batch for 15–18 minutes, stirring once every minute, until the pork is deeply browned on all sides and the onion and garlic are soft and charred at the edges.
- 8
Remove the first batch using a slotted spoon, draining the oil back into the pot, and set aside in a large bowl.
- 9
Repeat steps 5–8 with the remaining pork, onion, and garlic cubes.
- 10
Once both batches are cooked and in the bowl, use two forks to pull the pork into thin, stringy shreds, breaking apart any large pieces until it looks like shredded chicken.
- 11
Pour the hot oil from the pot over the shredded pork and cooked onion-garlic pieces, then stir to coat everything evenly; the pork will become crispy as it cools slightly.
- 12
Warm the corn tortillas by placing them directly over a gas flame or in a dry skillet over medium-high heat for 20–30 seconds per side until they are soft and pliable.
- 13
Place a tortilla on a clean plate and spoon approximately 2 tablespoons of the shredded pork into the center, including some of the oil and crispy onion-garlic pieces.
- 14
Top the pork with a small pinch of the fresh sliced onion and a small pinch of chopped cilantro.
- 15
Fold the tortilla in half over the filling and serve immediately, or wrap groups of tacos tightly in aluminum foil to keep warm and transport, as is traditional with canasta tacos.
Tools you’ll need
- 5-quart Dutch oven or large heavy pot
- Cutting board
- Kitchen towels
- Wooden spoon
- Slotted spoon or tongs
- Large bowl
- Two forks
- Gas stove or skillet
- Aluminum foil
- Plates
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