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Puff Birdy Tacos

  • 1 min read

INGREDIENTS

FOR THE DISH

1 C. Masa Harina

1/2 C. Water

1/2 Tsp. Salt

1/2 C. Canola Oil

4 Chicken Thighs, Shredded

Salt + Pepper, To Taste

Garlic Powder, To Taste

1 Can Black Beans, Drained

1 Red Onion, Diced

4 Tomatoes, Diced

Cotija Cheese, To Taste

Guacamole, To Taste

4 Habanero Peppers, Sliced

2 Tbsp. Habanero Condiment, Per Taco

Recipe Image

Yellowbird Habanero Condiment

PREPARATION

1 HOUR / 4 SERVINGS

  1. Preheat oven to 400˚F and pat the chicken thighs dry. Lightly coat in canola oil and season to taste with salt, pepper and garlic powder. Heat the chicken thighs for 35 minutes or until fully cooked.
  2. While the chicken is baking, mix together masa harina, salt and 1/2 cup of lukewarm water together in a bowl until a dough forms and pulls away from the sides. Divide the dough into 8 equally sized balls. Place dough between 2 sheets of plastic and flatten to form a circle 1/8" thick. Heat oil in a pot over medium-high heat and fry the tortillas until the shells have puffed. Drain the shells on a paper towel.
  3. Shred the chicken once it's cooled from the oven, and prep the toppings! Warm the black beans, dice the tomatoes and onions, and thinly slice the Habanero peppers.
  4. Finish the tacos with a splash of Yellowbird Habanero Condiment!
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