Slow-cooker buffalo chicken is smothered in the easiest homemade hot sauce and tucked into corn tortillas with black beans and cheddar cheese then pan-fried to crunchy, golden hotness.
Otherwise known as the life-changing taco.
Yes, that’s a drastic statement but I don’t know how I’ll ever look at any other taco the same way again.
It’s not just the hot and spicy filling but mostly it’s the method of cooking them with the filling instead of stuffing them after.
It all starts with the buffalo sauce – it’s easy to make by simmering hot sauce, butter, garlic powder and black pepper together then pouring it over boneless chicken breasts in the crockpot.
I wanted tender, juicy chicken for this and slow-cooking it is the least fussy way to get there.
The chicken is shredded or cut up then mixed with black beans and cheddar cheese.
Corn tortillas go down in a hot, oily pan where one side gets topped with the filling, sprinkled with cheese and folded over.
The tortilla is a lot crunchy and a little chewy with piping hot cheese that melts and melds everything together in a way that is so different from the traditional taco.
Life-changing, I tell you.
I was perfectly happy dunking them in guacamole and sour cream but you can also lift up one side of the hot taco and stuff it the more traditional way with shredded lettuce, diced tomatoes, and sour cream.
If you never had a taco like this before expect your taco-eating ways to be forever changed.
Never the same.
|Buffalo Chicken and Black Bean Crispy Tacos|| |
- 1 cup red hot sauce (like Cholula)
- 4 tablespoons butter
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts
- coarse salt and fresh black pepper
- 1 can (14 ounces) black beans, rinsed and drained
- 2 + ½ cups fresh shredded sharp cheddar cheese
- vegetable or canola oil
- about 11 - 12 corn tortillas
- guacamole and/or sour cream, for serving (like Wholly Guacamole)
- Add the hot sauce, butter, garlic powder and black pepper to a small saucepan set over low heat. Stir until the butter melts then turn heat up to medium-low and cook 5 minutes, stirring often. Remove from heat.
- Season the chicken breasts with salt and pepper and place them in a 4-quart slow cooker. Pour the hot sauce over them and cook on high 4 hours or low 6 - 8.
- Shred the chicken with two forks right in the crockpot or remove it to a cutting board, if you can, it might fall apart, and cut it into bite-sized pieces, add it back to the pot.
- Stir the black beans into it and let it cool off to lukewarm then stir in 1 cup of the cheese. Season to taste with salt and pepper.
- Heat a large frying pan (or two) on medium to medium-high heat and add enough oil (about 2 tablespoons) to generously cover the bottom.
- Add a tortilla to the pan and put a scant ⅓ cup of the filling on one side, spread it out evenly over one half and sprinkle with cheese, fold it over then press it down a little. Repeat with as many tortillas as you can fit in the pan.
- Cook on each side until golden and crispy about 3 minutes per side, using tongs and a spatula to turn them. Repeat, adding more oil to the pan as needed until all the tacos are made. Place them on a paper towel-lined plate.
- Serve with guacamole and/or sour cream or lift one side and stuff with lettuce, tomato, and sour cream.
Copyright ©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved