If you’ve never tried tacos al vapor, you’re in for one of those cozy, deeply satisfying meals that feels like a warm hug—soft tortillas, savory filling, and that irresistible chili oil aroma.
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What Are Tacos al Vapor?
Also called tacos sudados, these steamed tacos are a beloved dish in Mexican cuisine, known for their ultra-soft texture and rich, comforting flavor. They’re made by filling tortillas, dipping them in seasoned oil, and steaming until everything melds together beautifully.
You’ll often hear them called “basket tacos” (tacos de canasta) because they’re traditionally stacked and sold warm from baskets by street vendors.
Street Tradition vs. Home Cooking
On the street, vendors prepare these tacos in large batches, stacking them tightly so they stay warm and develop that signature soft texture. It’s part of what makes them so special—the longer they sit, the better they taste.
At home, we recreate that same magic using a steamer pot or even a large pot with a rack. As long as you have enough water to create steady steam, you’re good to go.
Ingredients That Make Them Special
What I love most about these tacos is how simple ingredients turn into something so comforting and flavorful:
- Dried ancho chilies – I like using dried chile anchos for their deep, earthy, almost sweet flavor, but you can swap in dried guajillo chiles or even a mix if that’s what you have. You’ll usually find them in the international aisle, at Latin markets, or easily online.
- Avocado oil – I love using this because it’s neutral and lets all those chili flavors really shine, but any mild oil will work here.
- Chicken, potatoes, and carrots – tacos al vapor can be filled with anything but most often you’ll find them filled with chicharrón in salsa, chorizo and potatoes, or refried beans. I love this chicken picadillo filling because it is a little lighter, but still hearty and delicious.
- Corn tortillas – Go for smaller tortillas (about 5-6 inches)—they make for 3-4 bite tacos that are easier to get in and out of the steamer without falling apart.
You can also mix things up with a variety of fillings like refried beans or shredded beef. If you love these flavors, check out my Choriqueso Pinwheel Appetizers for a fun taco-night starter or Sheet Pan Chile Verde Tacos for another bold Mexican twist—perfect paired with a drizzle of salsa verde.
How To Make It
This is one of those recipes that looks a little involved at first, but once you break it down, it’s actually really approachable.
Step One: Make the chili oil. In a medium saucepan over medium-high heat, fry onion and garlic until golden, then briefly toast the chile anchos and blend until smooth.
Step Two: Strain the chile oil. Strain the oil into a dish that is large enough to dip the tortillas into. Save the solids for flavoring the chicken filling.
Step Three: Cook the chicken. Simmer with onion, garlic, and seasoning until tender, then shred.
Step Four: Prepare the filling. In a skillet, cook the vegetables, shredded chicken, and reserved chili paste with a bit of broth or cup of water until everything is tender and flavorful.
Step Five: Warm the tortillas. Heat corn tortillas just until pliable so they don’t crack.
Step Six: Assemble. Dip each tortilla in chili oil, fill, fold, and stack.
Step Eight: Steam. Place in your steamer pot, making sure there’s enough water underneath, and steam until heated through.
No Steamer Pot? No Problem!
Don’t worry if you don’t have a traditional tamales steamer pot—there are easy ways to improvise.
- Use a large pot with a metal rack, colander, or even a heatproof bowl flipped upside down
- Add enough water so it sits just below your makeshift rack
- Line the bottom with aluminum foil
- Place a clean kitchen towel or extra tortillas or another piece of foil on top, over the tacos
Cover tightly and steam just like you would in a traditional setup—the goal is to trap that moisture so the tacos stay soft and tender.
If you find yourself making tacos al vapor (or tamales!) often, it’s worth picking up a steamer pot—you can even snag it along with all the tamales making supplies you’ll need.
Can I Use Flour Tortillas?
You can, but corn tortillas really give you that authentic flavor and texture.
- Corn tortillas hold up better to steaming
- Flour tortillas can get too soft and lose structure. They will fall apart and be really hard to take in and out of the steamer.
FAQs
Yes! Prepare the filling and steam the tacos a few hours in advance, then turn off the heat but keep the pot covered. The tacos will stay warm for up to an hour.
Absolutely! It’s a huge time-saver and still delicious with the chili oil and veggie mix.
Dip them in the reserved chili oil before filling and steaming, and they’ll stay soft and perfectly separated
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These soft, steamy tacos are full of flavor and the perfect addition to any taco night or Easter feast. Try making them yourself and let me know how it goes by snapping a pic and tagging me on Instagram @holajalapeno with #holajalapeno so I can see your creations—or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)!
Also, make sure to sign up for my weekly newsletter for even more delicious recipes, kitchen tips, and cozy Mexican food inspiration. And if you’re in the mood for a cozy follow-up, check out my latest post Caldo de Camarón—it’s the perfect companion to your tacos al vapor night!
Tacos Al Vapor
If you’ve never tried tacos al vapor, you’re in for one of those cozy, deeply satisfying meals that feels like a warm hug—soft tortillas, savory filling, and that irresistible chili oil aroma.
Ingredients
- 1 1/4 cup avocado oil (or other neutral flavored oil), divided
- 1 1/2 white onions, divided
- 10 cloves garlic, divided
- 4 dried ancho chiles, rinsed, stemmed, seeded, and chopped (scissors work best for this)
- kosher salt and freshly ground black pepper
- 1 pound [boneless, skinless chicken breast]
- 1 bay leaf
- 2 medium red potatoes, peeled and diced
- 3 small carrots, peeled and diced
- 18-24 Small (5-6 inch) corn tortillas
- GARNISH: thinly sliced green cabbage, crema, Cotija, your favorite salsa, lime wedges
Instructions
For the Chili Oil
1. Chop half of one of the onions and peel 4 cloves of the garlic.
2. Heat 1 cup of the avocado oil in a small saucepan over medium heat, once warm, add the onions and garlic and fry until golden, about 10 minutes.
3. Add the ancho chilies for 30–60 seconds (don’t burn them!). Remove from the heat and let cool, slightly.
4. Pour mixture into a blender and add 1 teaspoon kosher salt. Blend everything until smooth, then strain into a dish that is large enough to dip the tortillas (I use an 8-inch baking dish). Press down on the solids to extract as much oil as possible. Save the chili paste in a separate bowl.
For the chicken picadillo filling
1. Place the 1 pound of chicken breast, the other 1/2 of the white onion, 3 cloves garlic, the bay leaf, a tablespoon of kosher salt and a good grinding of black pepper in a large saucepan. Fill with water and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until chicken is tender, about 30 minutes. **Skip this step and use 2 cups shredded rotisserie chicken instead to save on time.**
2. Remove the chicken from the broth (strain and save the broth. You’ll use about 1 cup of it for the filling and you can save the rest for another use) and let cool. Dice the other half of the onion and mince the other 3 cloves of garlic for the picadillo while you wait for the chicken to cool. Once cool enough to handle, shred the chicken and set aside.
3. Heat remaining 1/4 cup of the oil in a large skillet over medium heat. Add the diced onion and garlic and season with salt and pepper. Cook, stirring occasionally, until they start to soften. Add the 2 diced potatoes, 3 diced carrots, the reserved shredded chicken, 2 tablespoons of the reserved chili paste and 1 cup of the reserved chicken broth.
4. Reduce heat to medium-low, cover the skillet (use a baking sheet if you don’t have a lid) and cook, stirring occasionaly, until the potatoes and carrots are tender, about 10-15 minutes. You may need to add more broth if it gets to dry. Once the potatoes and carrots are tender, taste and add more salt, or a squeeze of lime if it needs a little something extra. Remove from the heat.
for the assembly and serving
1. Prepare the Steamer: Take your tamales steamer pot and add water to the bottom (just below the rack). Line the steamer basket with a few tortillas, a clean kitchen towel, or aluminum foil. Set over medium-high and cover. Once the pot is filled with steam, reduce the heat to low to keep warm.
2. Warm the Tortillas: Briefly heat them on your comal or dry skillet until pliable (do not get them crispy!). Remove to a tortilla warmer or wrap in a clean kitchen towel to keep them warm.
3. Dip a tortilla in the reserved chili oil, coat both sides and let excess oil drip back into the dish.
4. Fill and Fold: Place 1/4 cup of filling on half of the tortilla and fold it over. Set the tacos on a baking sheet. Repeat with the remaining tortillas, dipping and filling as you go until all the filling has been used.
5. Stack the tacos in the steamer. Cover the top with aluminum foil over the tacos. Place the lid on the pot.
6. Steam: Increase the heat to medium and steam the tacos for 15-20 minutes or until the tacos are heated through. Turn off the heat and let steam in the risidual heat for 10-15 minutes to let the tacos set up and be easier to remove.
7. Serve: Remove and serve with thinly shredded cabbage, your favorite salsa, crema, the rest of the reserved chili paste, and some crumbled Cotija cheese if you’d like. Also, plenty of lime wedges for squeezing over the top. I also like to sprinkle some coarse salt over the top.
Notes
- Protect the Tacos: Line your steamer basket with a clean kitchen towel or parchment paper to prevent the bottom layer of tacos from getting soggy from the rising steam.
- Rotisserie Shortcut: To cut your prep time in half, swap the homemade boiled chicken for 2 cups of shredded rotisserie chicken and use store-bought chicken broth for the filling..
- Tiny Dice: Cut your potatoes and carrots into very small, uniform cubes (about 1/4 inch) so they cook quickly and fit easily inside the folded tortillas without tearing them.
- Don't Toss the Solids: Save the leftover chili paste from the strainer to stir into your filling or spoon a little over the finished tacos as garnish.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 715Total Fat: 55gSaturated Fat: 7gUnsaturated Fat: 48gCholesterol: 64mgSodium: 83mgCarbohydrates: 26gFiber: 3gSugar: 5gProtein: 27g
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