crispy chipotle bbq pinto bean tacos
Taco Thursday en force.
I often phase through concepts as I’m developing recipes. Sometimes I’m into one thing, like salads or soups, and then I move on to another, and usually I’ll hang with these urges because I find that instinct drives my best work. Also means I might post five days of soups in a row, so it’s usually helpful if I have two obsessions going at once.
Lately I’m driven to make soup, salmon, and tacos, especially crispy tacos like these here beauties. A few days in the 30s definitely helps bulk up these cooking tendencies; I’d consider all of those categoried pretty cozy. Although we’re drifting back into standard Florida “winter,” which is a pathetic excuse for the word, I’m still hooked on the theme of comfy and rib-sticking.
With New Years and tailgates and all that shit going on, tacos are a fab option to keep in your pocket for hosting. I doubt anyone will say no to these Crispy Chipotle BBQ Pinto Bean Tacos, and if they do, show them the door. Easy skillet braised beans stuffed into taco shells with lots of cheese, and sprinkled with whatever you have on hand for garnish. Feeds a crowd or a few.
Crispy Wispy
Now, I’ve seen many ways to make crispy tacos in the past, and very few of them worked well for me. Corn tortillas are assholes and like to break unceremoniously even if you’re most careful handling them. So, I will not judge you if you opt for storebought crispy shells instead of fussing with your own.
However, if you’re feeling adventurous, hang with me here. My method involves draping tortillas directly onto the grates of my oven racks. If your grates are soiled and nasty, I wouldn’t recommend this, but if they’re relatively clean (you can give them a little scrub with a bristly brush and some water first if you’re unsure) then it works well.
Warm up your tortillas in the microwave under damp paper towels until very pliable. I work a couple at a time here. Spray both sides with oil and quickly transfer to an oven grate. You might drop the tortilla at first – they smell fear and like to wobble out of your hands. Just try again with another one.
Bake the tortillas for about 5 minutes, then remove gently with tongs (I usually have to wiggle gently to loosen them. Be patient!) and set on a baking sheet. The process isn’t hard, just somewhat finicky.
Another thing you can try is rolling up a log of aluminum foil about 1/2 inch width and 12 or so inches long, setting it on a baking sheet, and draping the tortillas over that. I don’t like using that much foil, but it’s an alternative.
Or, just buy some fucking shells.
Beany Weany
The beans are far easier to make. Basically just throw a bunch of crap in a skillet and let it summer until nice and saucy.
Homemade barbecue sauce is the damndiggity and my formula is usually quite similar each time. Here, I added a bit more smoked paprika and chipotle chili powder for a sock in the jaw, and I always use beer as the simmering liquid. Vegetable broth is fine, too, if you don’t like cooking with beer or are serving to little ‘uns.
After about 10 minutes or so of bubbles, the beans will thicken up and embrace all those lovely flavors. And then comes the most fun of parts…
Stuffy Wuffy
Load up those crispy tortillas with the beans and lots of shredded cheese. Storebought Mexican blend is perfectly suitable, or you can shred a couple cups worth of cheddar and pepper jack or regular jack, any ole jack.
Bake the tortillas up until the cheese melts, and serve these fuckers hot.
I didn’t feel like any fancy sauces with these, so a simple garnish of yogurt, cilantro, and scallions did the job for me. If I have ranch on hand I almost always dunk a taco in a bowl of it, or you could make a batch of guac too.
If all goes well, we’ll have a pretty little cake to enjoy tomorrow! Cheers!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Taco time!
BBQ Pulled Mushroom Tacos with Tequila Mango Salsa
Sheet Pan Hot Honey Shrimp Tacos with Pineapple Salsa Verde
Chipotle Shrimp Tacos with Jalapeno Peach Salsa
Chili Honey Sweet Potato and Quinoa Tacos
crispy chipotle bbq pinto bean tacos
Ingredients
- 2 tbsp butter
- 2 cans pinto beans, drained
- 1/2 cup ketchup
- 1/3 cup dark brown sugar
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 2 tsp smoked paprika
- 1 1/2 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup beer (or vegetable broth)
- 8 crispy corn tortilla shells (homemade directions below)
- 2 cups shredded Mexican blend cheese
- chopped cilantro, green onions, and Greek yogurt/sour cream, to serve
Instructions
- Preheat oven to 400 degrees.
- Microwave the tortillas under paper towels for 20-30 seconds until very pliable. Working one at a time, spray both sides lightly with oil and quickly drape directly over a grate in your oven. Bake for 5 minutes until slightly crispy. Remove with tongs to a baking sheet. I was able to fit 4 at a time comfortably so you may need to do multiple batches. Alternatively, you can use storebought crispy shells.
- In a large skillet, melt the butter over medium heat, then toss together the beans, ketchup, brown sugar, molasses, Worcestershire sauce, smoked paprika, chipotle chili powder, garlic and onion powders, and beer/broth. Season to taste with salt and pepper. Bring to a simmer and cook for 10-15 minutes until thickened. If the mixture thickens too quickly, lower the heat and add 1/2 cup more beer or broth.
- Stuff the beans and cheese into each tortilla. Bake for 8-10 minutes until the cheese melts and bubbles. Garnish with chopped cilantro, green onions, and Greek yogurt, as desired.
