These tacos are incredibly delicious and filling. They are full of homely flavours and lovely textures. The magic of this dish is in the bean sauce, a rich, silky-smooth, and full of flavour sauce that you will be using a lot, not only on this dish. You’ll probably end with leftovers which can be amazing over toast, as a spread in a wrap or just as a dip with some tortilla chips.
Recipe serves 8 tacos
-4 Tbsp canola or rapeseed oil
-125g cooked chicken, shredded and warm
-125g Feta cheese, crumbled
-3 Tbsp White onion finely diced
-1 tsp Oregano
-1 cup Lettuce, finely shredded
-3 Heaped tbsp creme fraiche
1 Mix the feta cheese with the onion and oregano and set aside.
2 Place the lettuce, creme fraiche, tomato salsa and chipotle beans in your working area to get a nice and smooth assembly line once we’re ready to serve.
-560g Whole Pinto Beans La Costeña, drained. Reserve the liquid.
-2 Whole Chipotle Peppers in adobo La Costeña
-¼ White onion cut in big chunks
-½ cup Chicken stock
-Salt & black pepper to taste
1 Add a little bit of olive oil to a medium saucepan and saute the onions for 5 minutes. Add the whole tin of Whole Pinto Beans La Costeña (don’t add the liquid just yet) and the chipotle peppers. Stir and cook for 10 minutes.
2 Blend the beans until you get a smooth sauce. You can add a little bit of the chicken stock to help the blender if needed.
3 Return the bean sauce to the saucepan and keep cooking on low heat while you add the chicken stock. You can also use the reserved beans liquid until you achieve a silky sauce.
4 These beans are already seasoned so we recommend waiting until this point to taste and check if you want to add any extra seasoning.
-1 cup of cherry tomatoes, quartered
-1 small garlic, pressed
-1 Tbsp of coriander finely chopped
-Fresh lemon juice
-Extra virgin olive oil
-Lemon Pepper Seasoning (or salt and pepper) to taste
1 In a little bowl, mix about 2 Tbsp of extra virgin olive oil, a few drops of lemon juice and the garlic. Season to taste with the Lemon Pepper Seasoning.
2 Add the cherry tomatoes and coat perfectly well.
1 Add the rapeseed oil to a frying pan big enough to fit the tortillas. Once the oil is hot, add the corn tortillas, one at a time, and lightly fry on each side for a few seconds. You want them to be warm and pliable, not toasted. Transfer each tortilla onto a plate lined with some paper kitchen towels to drain any excess oil. Do this with all the tortillas.
2 Add chicken and a bit of the feta & onions mix to the middle of each tortilla and fold in half. Place them side by side so all tacos face the same direction.
3 Ladle the chipotle-bean sauce over the tacos with a generous amount.
4 Add the finely shaved lettuce over the tacos, drizzle with a generous amount of the creme fraiche and the tomato salsa. An optional garnish of avocado slices is strongly suggested.
Make these tacos vegetarian by only using the feta-onion & oregano filling. This is a lovely mix that goes perfectly well with the smooth silkiness of the bean sauce.
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