Today we’re going to learn how to make authentic Mexican tacos. How do I know they are authentic? Because I stole this recipe from the bartenders who kept making them for us when we were in Mexico. They were so good that we had to have the recipe! I will say, however, that they taste even better when you are eating them with sand between your toes watching the ocean.
Anyway, besides being delicious they are super easy and we live on these in the summer. So here you go!
You’ll need (for four tacos):
• 4 small flour tortillas (1 per taco)
• 1.5 chicken breasts pulled off the bird and hand torn (we just buy rotisserie)
• 1 can black beans. Buy the Kuner’s with Cumin and Spice. Trust me. And don’t drain the can! Put all that juice in!
• 1/4 large onion, sliced
• 4 tbsp olive oil (or butter, but the tortillas cook better in the olive oil)
• 1 avocado
• salsa of your choice (to taste)
• fresh lime juice
Start by browning the tortillas in 2 tbsp olive oil (or melted butter if you don’t have olive oil on hand). Just heat the fat and then brown each side for a few minutes. Dry them off between paper towels to remove excess grease. Then set aside.
While the tortillas are browning, slice up your onion. After removing the last tortilla, you’ll add the rest of the olive oil or butter to the pan and begin cooking the onions until they soften.
Once the onions are soft, add in the black beans. When I shot this, we accidentally drained them first. DON’T DO THAT! You want that juice. It makes them better! You’ll want to warm the beans with the onions for 2-3 minutes and then use a potato masher to mash them all up, combining the flavors.
Once the beans and onion are all mushed up (technical term), add in the chicken and stir it all together. If you want to add any additional seasoning (I add a dash of cumin or garlic salt — you might want cayenne pepper or something to add a kick), this is the time to do that.
Keeping the filling mixture on a very low heat, pull out a delicious tortilla and mash 1/4 of an avocado onto 1/2 of the tortilla (like above).
Then scoop on some filling from the pan, spoon on some salsa, add a little fresh cilantro and sprinkle with fresh lime juice.
Voila! And you have delicious Mexican tacos! These are pretty darn filling, so I’d start with making one per person, but I’m sure after a night of cervezas, two would be no issue.
Now for the down side. Each taco has 508 calories. So yeah, maybe stick to one?
For your internet share of the day, how about this recipe for home made Churros? And chocolate dipping sauce? Mmmmmm…..