Ancho Orange Chicken Tacos with Epazote Pinto Beans and Crunchy Jicama Cucumber Slaw

Instructions

1. 1

   1. Heat a small skillet over medium heat for 2 minutes. Toast the ancho chiles for 10 to 15 seconds per side, making sure they do not burn. Transfer them to a bowl, cover with hot water, and let them soak for 10 minutes.

2. 2

   2. Blend the soaked chiles with the orange juice, 2 garlic cloves, half of the white onion, 1 tablespoon vegetable oil, the cumin, oregano, 1 teaspoon salt, and black pepper until smooth.

3. 3

   3. Place the chicken in a bowl and coat it with the marinade. Let it rest for 10 minutes while you prepare the remaining components.

4. 4

   4. For the beans, heat 1/2 tablespoon vegetable oil in a saucepan over medium heat. Sauté the remaining garlic and the remaining white onion for 3 minutes. Add the cooked pinto beans, epazote, 60 ml (1/4 cup) water, 1/4 teaspoon cumin, and 1/4 teaspoon salt. Cook for 8 minutes, lightly mashing some of the beans so they become creamy.

5. 5

   5. In a separate bowl, combine the jicama, cucumber, cilantro, lime juice, honey, and 1/4 teaspoon salt. Toss well and set the crunchy slaw aside.

6. 6

   6. Heat a large skillet or griddle over medium-high heat for 2 minutes. Add the remaining 1/2 tablespoon vegetable oil and cook the marinated chicken for 8 to 10 minutes, stirring often, until fully cooked and lightly caramelized.

7. 7

   7. Warm the corn tortillas on the griddle for 30 seconds per side until pliable and hot. If desired, keep them wrapped in a clean towel.

8. 8

   8. To serve, spread a spoonful of epazote beans on each tortilla, add the ancho orange chicken, then finish with the jicama cucumber slaw, queso fresco, and radishes. Serve immediately.