Name: Crispy Chicken Tacos in Bean Sauce
Prep time: 36 min
Cook time: 16 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, for the sauce; 1/4 onions, for the sauce; 2 guajillo chiles, rehydrated, for the sauce; 1 1/2 cups black beans, cooked for the sauce; 1/2 cups chicken broth, for the sauce; 1/4 cups epazote, for the sauce; 2 tablespoons vegetable oil, for the sauce; salt, for the sauce; 2 tablespoons vegetable oil; 1/2 cups onion, finely chopped; 1 1/2 cups chicken, cooked and shredded; 1/4 cups cilantro, finely chopped; salt; pepper; 12 corn tortillas; vegetable oil, for frying; sour cream, for serving; queso fresco, crumbled for serving; red onion, in strips for serving; cilantro, finely chopped for serving

Preparation

20 mins

16 mins

Low

For the bean sauce, in a saucepan with hot oil, sauté the onion until it's sufficiently golden, add the guajillo pepper, black beans, chicken broth, and epazote, cook for 6 minutes. Blend and return to the heat, season with salt, and cook for 5 more minutes. Set aside. In a pan with hot oil, sauté the onion, add the chicken and cilantro; season with salt and pepper and leave on the heat until golden.