Tortillas, Tinga & Easy Refried Beans
We’re building a better taco night, from the tortilla up. In this hands-on class, we’ll press our own corn tortillas using P.A.N. cornmeal, then fill them with two vibrant options: a juicy, salsa verde–braised chicken tinga and ultra-flavorful refried black beans. You’ll learn how to quick-pickle onions with lime, layer flavor into pantry staples, and pull together a killer taco bar without breaking a sweat. It’s weeknight-friendly, party-ready, and endlessly customizable.
Tortillas, Tinga & Easy Refried Beans
Servings: 4–6
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Easy Homemade Tortillas
Ingredients:
- 2 cups P.A.N. precooked cornmeal
- 2 cups warm water (more as needed)
- 1 tsp kosher salt
Instructions:
- Make the Dough: Mix cornmeal and salt in a bowl. Stir in warm water, kneading until smooth and pliable. Rest 10 minutes.
- Portion and Press: Divide into 12 balls. Flatten using a tortilla press or rolling pin between two sheets of plastic.
- Cook: Cook on a hot dry skillet, 30–45 seconds per side. Keep warm under a towel.
Chicken Tinga Verde
Ingredients:
- 1 lb boneless skinless chicken thighs
- 1 tbsp olive oil
- ½ yellow onion, sliced
- 2 garlic cloves, minced
- 1 tsp cumin
- ½ tsp dried oregano
- 1 (12–16 oz) jar salsa verde
- Salt to taste
- Optional: splash of chicken broth
Instructions:
- Sauté Onion: Heat oil in a skillet. Sauté onion until soft, 3–4 minutes. Add garlic, cumin, oregano, and a pinch of salt; cook for 1 minute more.
- Simmer: Add chicken and salsa verde to the pan. Cover and simmer for 20–30 minutes until chicken is cooked through and salsa is thickened. Shred chicken with two forks. Adjust seasoning to taste.
Easy Refried Black Beans
Ingredients:
- 2 (15 oz) cans black beans, drained and rinsed
- 2 tbsp olive oil
- ½ yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt to taste
- ½–1 cup water or broth, as needed
Instructions:
- Cook the Aromatics: Heat olive oil in a skillet. Cook onion until soft and golden, 6–8 minutes. Add garlic, cumin, paprika, and cook 1 minute more.
- Simmer and Mash: Add beans and water. Simmer 5–7 minutes, then mash partially. Add more water if needed to loosen.
- Season: Season to taste and keep warm.
Quick-Pickled Red Onions
Ingredients:
- 1 small red onion, thinly sliced
- Juice of 2 limes
- Zest of 1 lime
- ½ tsp kosher salt
- Optional: pinch of sugar or a slice of jalapeño for heat
Instructions:
- Pickle: Place onion slices in a bowl or jar. Add lime juice, lime zest, salt, and optional sugar or chili. Toss well and let sit at least 20 minutes. Stir occasionally. Store refrigerated if making ahead.
Assembly Ideas + Toppings Bar
- Lime wedges
- Sliced radish
- Greek yogurt or sour cream, loosened with lime juice and water
- Shredded lettuce
- Pepitas
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