Ingredients:
Corn tortillas
3/4 cup vegetable oil
FOR THE CHICKEN:
4 tbsp butter
1/2 sweet onion, diced
1/4 cup Valentina's hot sauce
1/4 cup honey
2 tbsp cider vinegar
1 whole rotisserie chicken, shredded
salt and pepper to taste
FOR THE BEANS:
4 tbsp butter
1/2 sweet onion, diced
1/4 cup chicken stock
2 tbsp honey
2 tbsp Valentina's hot sauce
1/2 tsp cumin
1/2 tsp garlic powder
540g can of black beans, rinsed
salt and pepper to taste
OPTIONAL FIXINGS:
cilantro
lime
avocado, mashed
salsa
queso fresco cheese
Instructions:
Prepare a plate with paper towel. Add vegetable oil to a large pan over medium low heat until hot. Lower heat to low then add one tortilla at a time, only allowing half the tortilla to be in the oil at once while holding the other half outside of the oil with tongs. Once tortilla has slightly browned and fried, about 20 seconds, flip and fry the other side. Remove from pan and set on plate. Continue until all your desired tortillas are fried (adding more oil to the pan if need be). Set tortillas aside.
Drain the oil from the pan and give it a wipe, then bring it back to the stove. Melt the butter for the chicken over medium low heat, than add the onion. Let the onion start to char, undisturbed for about 2-3 minutes, then continue to sauté until soft and slightly browned. Stir in the hot sauce, honey, and vinegar, then toss in the chicken. Season with salt and pepper, and let chicken cook with sauce about 3 minutes, stirring often. Transfer chicken to a bowl.
Bring the pan back to the stove and melt the butter for the beans. Add the onion and using the same method above, char the onion, and sauté. Stir in the chicken stock, honey, hot sauce, cumin and garlic powder. Then add the beans and let them simmer with the sauce about 3-5 minutes, stirring occasionally. Season with salt and pepper. Transfer to a bowl.
Now assemble and enjoy your tacos. Fill each tortilla with desired chicken, beans, and fixings.