Tacos al Vapor (Mexican Steamed Tacos Recipe)

Making tacos al vapor, also known as steamed tacos, is one of those kitchen experiences that fills your home with the comforting aroma of chiles, tortillas, and your favorite fillings. This recipe for authentic tacos al vapor is simple enough for beginners but flavorful enough to impress your family or guests.

I love that it only takes about 35 minutes from start to finish, and you can fill these tacos with just about anything—carne asada, mashed potatoes, beans, or cheese. These Mexican steamed tacos are perfect for lunch, dinner, or even meal prep days when you want something warm, satisfying, and easy.

Tacos al vapor are a popular Mexican street food known for their soft texture and rich, smoky flavor. They’re not fried or crispy like other tacos—instead, they’re steamed to create a tender bite that soaks up every bit of flavor from the chile ancho sauce. I like to pair mine with a side of Mexican rice, refried beans, or a simple cabbage slaw with lime and cilantro. They’re also great with salsa verde or a creamy avocado sauce. You can even serve them with pickled onions or jalapeños for extra zest.

What Is Tacos al Vapor?

Tacos al vapor, which translates to “tacos made with steam,” are a traditional Mexican dish that originated as a street vendor favorite. In many parts of Mexico, especially in central and northern regions, vendors prepare large batches of these tacos early in the morning, keeping them warm and moist in a covered basket lined with cloth—hence their nickname “basket tacos” or tacos de canasta.

Unlike fried or grilled tacos, tacos al vapor are lightly brushed with a flavorful chile sauce, filled, folded, and then steamed. This method gives the tortillas a soft, slightly chewy texture that makes every bite deliciously comforting. The filling can vary from meats like carne asada, chicken, or chorizo to vegetarian options like potatoes or beans. They’re an everyday food, often sold by street vendors, but making them at home lets you enjoy their authentic flavor whenever you like.

Ingredients To Make This Recipe

Before you start, gather everything you need to make your tacos al vapor. Each ingredient adds its own touch to the flavor and texture.

Corn tortillas – These are the base of the recipe. Corn tortillas hold up well to steaming, staying soft but never falling apart. They’re also gluten-free and add that distinct corn flavor traditional in Mexican cooking.

Oil – Helps the tortillas get a light golden color when they’re brushed with sauce and briefly fried. It also adds a touch of richness to the final texture.

Chile ancho – This dried pepper gives the sauce a deep red color and a mild smoky flavor. It’s essential for creating the signature look and taste of tacos al vapor.

Garlic clove – Brings a subtle aromatic note that blends beautifully with the chiles.

Ground clove – Just a pinch adds warmth and a faint sweetness that balances the smokiness of the chile ancho.

Water – Used to blend the sauce smoothly and thin it just enough to brush over the tortillas.

Filling of your choice – Carne asada, mashed potatoes, beans, or cheese are all great options. I often switch it up depending on what I have on hand or who I’m cooking for.

How To Make Authentic Mexican Steamed Tacos (Tacos al Vapor)

Making tacos al vapor may sound complicated, but it’s actually very straightforward once you understand each step. If you’ve never steamed tacos before, don’t worry—I’ll guide you through it from start to finish.

1. Prepare the chile ancho sauce.
   Start by boiling the chile anchos in a pot of water over high heat until they become soft, about 5–7 minutes. Once they’re soft, drain them and place them in a blender. Add the garlic clove, ground clove, and a little water. Blend until you get a smooth, deep red sauce. This will be your flavor base.
2. Heat the oil.
   In a skillet over medium heat, warm a tablespoon of oil. This will be used to lightly fry the tortillas once they’re brushed with sauce.
3. Brush and fry the tortillas.
   Using a pastry brush or spoon, coat one side of a tortilla with the chile ancho sauce. Place it on the skillet and fry for about one minute, or until it becomes slightly golden but still flexible. The goal is not to make it crispy—just warm and coated.
4. Add the filling.
   Place your filling of choice—carne asada, mashed potatoes, beans, or cheese—on one side of the tortilla. Fold it in half gently.
5. Repeat with all tortillas.
   Continue brushing, frying, filling, and folding until you’ve used all the tortillas. I like to set them aside on a plate covered with a clean towel to keep them soft.
6. Steam the tacos.
   Wrap the folded tacos in a clean kitchen cloth or towel and place them inside a steamer pot. Steam them for about 20 minutes over medium heat. This step is what gives tacos al vapor their signature soft and moist texture.
7. Serve and enjoy.
   Carefully remove the tacos from the steamer. They’ll be warm and fragrant. Serve them right away with salsa, guacamole, or pickled jalapeños.

Tips For Making Authentic Mexican Steamed Tacos (Tacos al Vapor)

• Always use fresh corn tortillas—stale ones may crack when folded or steamed.
• Don’t skip the light frying step; it helps seal in flavor and prevents soggy tortillas.
• For a deeper sauce flavor, toast the chile anchos lightly before boiling them.
• If you don’t have a steamer, you can improvise by placing a heatproof plate inside a large pot with a small amount of boiling water beneath it.
• Keep the tacos wrapped tightly in a cloth during steaming to maintain their moisture.
• Make a double batch of the chile ancho sauce—it stores well in the fridge for up to a week and can be used for other dishes.
• Try experimenting with different fillings, like shredded chicken with chipotle or sautéed mushrooms with cheese for a vegetarian version.

Frequently Asked Questions

Can I make tacos al vapor without a steamer?

Yes, you can. If you don’t have a steamer, you can use a large pot with a small rack or an upside-down heatproof plate inside. Add about an inch of water to the bottom, place the tacos on top of the rack, and cover tightly with a lid. This setup creates enough steam to cook the tacos perfectly. Just make sure the water doesn’t touch the tacos.

What’s the difference between tacos al vapor and tacos dorados?

The biggest difference is in the cooking method. Tacos dorados are fried until crispy, while tacos al vapor are steamed. The result is a much softer taco that absorbs the flavors of the chile sauce and filling. Tacos al vapor also tend to be lighter since they use less oil.

Can I prepare tacos al vapor in advance?

Absolutely. You can prepare the sauce and filling ahead of time and refrigerate them. When you’re ready to eat, assemble and steam the tacos. If you’ve already made them, you can reheat them by steaming again for a few minutes or wrapping them in a damp towel and microwaving them gently.

Have you tried Tacos al Vapor? Then make sure to rate and review this recipe. I’d love to know what fillings you used and how they turned out for you. These tacos are a comforting, flavorful way to bring a taste of Mexican street food right into your kitchen, and once you’ve made them, they’ll definitely earn a spot in your regular meal rotation.