Prepare Delicious Golden Chicken Tacos in Bean Sauce

Epazote, Guajillo Chiles and cilantro. Decorate with Guava.

Served with a spicy black bean sauce, these crispy golden chicken tacos are ready to delight your family.


  • 2 tablespoons vegetable oil, for the sauce
  • 1/4 onion, for the sauce
  • 2 guajillo chilies, rehydrated, for the sauce
  • 1 1/2 cups black beans, cooked
  • 1/2 cup chicken broth, for the sauce
  • 1/4 cups epazote, for the sauce
  • 2 tablespoons vegetable oil, for the sauce
  • salt, for the sauce
  • 2 tablespoons vegetable oil
  • 1/2 cup onion, finely chopped
  • 1 1/2 cups chicken, cooked and shredded
  • 1/4 cups cilantro, finely chopped
  • Salt
  • Pepper
  • 12 corn tortillas
  • vegetable oil, for frying
  • sour cream, to serve
  • fresh cheese, crumbled, to serve
  • red onion, cut into thin strips, to serve
  • coriander, finely chopped, to serve


For the black bean sauce: In a saucepan with hot oil, fry the onion until golden. Add the guajillo chile, black beans, chicken broth, and epazote.

Cook for 6 minutes. Transfer to a blender and blend until smooth. Back to the heat. Season with salt and cook for 5 more minutes. Reserve.

In a pan with hot oil, fry the onion. Add chicken and cilantro. Season with salt and pepper and cook until golden.

Working one at a time, place one tortilla on a cutting board. Add the filling and roll up. Repeat with the remaining filling.

In a pan with enough hot oil, fry the tacos. Drain and reserve.

Serve golden chicken tacos in black bean sauce with sour cream, double cream cheese, red onion and cilantro.