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Steamed basket tacos sold in the early morning are a beloved, affordable Mexico City breakfast. This family-friendly, protein-rich dish is a fresh, traditional way to fuel your morning.
Peel and dice the russet potatoes; cook them in boiling salted water for about 12 minutes, until fork-tender but not falling apart. Drain well and let cool slightly.
Warm the corn tortillas by lightly heating them on a dry skillet or comal over medium heat, about 30 seconds per side. Cover them with a clean kitchen towel to keep soft.
In a skillet over medium heat, add 1 tbsp vegetable oil. Add the diced onion and sauté for 3 minutes, then add the cooked potatoes. Season with salt and pepper and mash lightly to form a chunky filling. Remove from heat.
Spread a thin layer of refried black beans on each tortilla. Top with a spoonful of the potato mixture and a sprinkle of queso fresco. Fold each taco in half.
Brush the remaining oil (mixed with chili powder) on the surface of each taco. Stack the filled tacos in a steamer lined with clean cloth or parchment. Cover tightly and steam over low heat for 30–40 minutes, ensuring the steam remains gentle for even heating.
Serve the steamed tacos warm, accompanied by fresh salsa or pickled jalapeños if desired.
