35 min

Bean, Cheese & Chorizo

½ lb chorizo

1 cup pinto beans (or one regular sized can of pinto beans)

½ cup mexican cheese blend(or your favorite melting cheese)

corn tortillas(small ones or regular sized)

salsas/queso/guac for serving

Oil for frying

Chipotle Chicken

1 block cream cheese

1 cup shredded rotisserie chicken

4 in chipotle peppers adobo(chopped) use less for less spice

2 tbsp adobo sauce from chipotle peppers

1 tsp onion salt

1 tsp garlic powder

½ cup shredded cheese (or more)

corn tortillas (tiny or regular sized)

oil for frying

Bean, Cheese & Chorizo

Chipotle Chicken

Ingredients

Step 1

To a large skillet set on medium high heat, add the chorizo, with a wooden spoon break it down into smaller chunks and cook it for 7-10 minutes.

Step 2

Once the chorizo is cooked through, add in the pinto beans. Let them come to a simmer for 4-5 minutes. With the back of your wooden spoon or a potato masher, start mashing up the pinto beans. I like them chunkier so do a half mash of all the beans.

Step 3

Once you've reached your desired consistency, add in the cheese and mix until combined and filly melted. Take off the heat.

Step 4

To start assembling, get your corn tortillas, in batches, wrap them up in damp paper towels, I do about 12 at a time. Microwave them for 45-60 seconds. This will ensure that the tortillas don't crack on you when filling them.

Step 5

Get another large skillet and fill it with enough oil to fill the bottom of the pan. Set to medium heat.

Step 6

While the oil is getting hot, start assembling the tacos. If using the small corn tortillas, add about 1 tablespoon of the filling into each tortilla and fold them in half. If using large tortillas, fill them up with 2-3 tablespoons of the filling. You don't want to overfill them or the filling will start oozing out while frying. Continue until you've used up all your tortillas or filling. You can get about 48 tiny tacos or 20-24 bigger ones.

Step 7

Once the oil is hot, fry the tiny tacos in batches for about 4 minutes per side or until golden brown and crispy all over. Once crispy, place them on a paper towel lined plate to soak up any excess oil.

Step 8

If you want to air fry the tacos, spray them on both sides with your preferred cooking oil spray, air fry them at 350 degrees for 10-12 minutes, making sure to flip them over after 5-6 minutes.

Step 9

Serve the tacos with any salsas/guac/queso.

Step 1

Add the cream cheese, shredded rotisserie chicken, chipotle peppers, adobo sauce, onion salt, garlic powder and shredded cheese to a bowl. Mix until fully combined.

Step 2

Wrap corn tortillas in damp paper towels and microwave for 45-60 seconds. This helps the tortillas soften up so that they don't crack when you are filling and folding them up.

Step 3

Fill up the tortillas with about 1 tbsp each of the filling. Fold them in half. You should be able to get anywhere from 36-48 tiny tacos, or 20-24 regular sized tacos.

Step 4

In a large skillet, add about 1 cup of oil, just enough to cover the bottom of the pan. Set to medium high heat.

Step 5

Once hot, start frying the tiny tacos, for 4-5 minutes per side. (You can also Airfry at 350 degrees for 10-12 minutes flipping halfway through)Once cooked drain them on paper towel lined plate.

Step 6

Serve with your favorite salsa/dipping sauce.