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.

Recipe

Taco Bar: 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.

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:

  1. Make the dough:
    Mix cornmeal and salt in a bowl. Stir in warm water, kneading until smooth and pliable. Rest 10 minutes.

  2. Portion and press:
    Divide into 12 balls. Flatten using a tortilla press or rolling pin between two sheets of plastic.

  3. 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:

  1. Saute 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.
  2. Simmer:
    Add chicken and salsa verde to the pan with the onion. Cover and simmer for about 20–30 minutes until chicken is cooked through and salsa is nicely thickened. Shred the chicken with two forks. Taste and adjust seasoning as necessary.

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, more as needed

Instructions:

  1. 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.
  2. Simmer and mash:
    Add beans and water. Simmer 5–7 minutes, then mash partially with a potato masher or fork. Add more water to loosen if needed.
  3. Season and serve:
    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:

  1. Pickle:
    Place onion slices in a bowl or jar.
    Add lime juice, lime zest, salt, and optional sugar or chili. Toss well.
    Let sit for at least 20 minutes to soften and brighten, stirring occasionally. The onions will turn a vibrant pink.
    Can be made a day ahead and kept refrigerated.

Assembly Ideas + Toppings Bar

  • Lime wedges
  • Sliced radish
  • Greek yogurt or sour cream, loosened with lime juice and water
  • Shredded lettuce
  • Pepitas