We seriously love us some tacos around here and would probably eat them once a week without complaints. The only way we differ is that I prefer corn tortillas and Joel prefers flour. I usually have each available so that we are both happy but Joel totally jumped on the corn train when I served these.
I usually fry the corn tortillas then fill them but with this recipe, you place the tortilla in the hot oil, fill and fry. They were incredibly crispy and satisfying and though I made them weeks ago, I am still dreaming about them.
This recipe is from Cornerstone Cooking, the cookbook of food blogger Nick of macheesmo.com. I am an avid follower and really enjoy all of the unique, creative recipes he shares on his blog. Make sure you check it out!
- 2-3 large chicken breasts (I used polo asada from Trader Joe's), cooked and thinly sliced
- 1 cup black beans, cooked
- 1/4 cup red onion, minced (I omitted these)
- 1/1 tsp. cumin
- 1/1 tsp. paprika
- 2 Tbsp. cilantro, chopped
- 4-6 ounces pepper jack cheese, grated
- 2 Tbsp. olive oil
- 1 avocado, sliced
- Pinch of salt and pepper
- 8 corn tortillas
- Hot sauce
- Sour cream
- In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.
- In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
- Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/8 cup of the bean filling to one half of the tortilla. Top with a few slices of chicken and a sprinkle of grated cheese. Be careful not to overfill or they will not fold.
- Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
- As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.
- Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
- When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.
- Serve tacos with toppings like hot sauce, salsa, avocados and sour cream.