Soft Blue Corn Tacos Recipe

Prep vegetables

Finely dice 1 medium yellow onion. Dice 2 medium tomatoes into small cubes. Shred or thinly slice lettuce to equal about 2 cups. Set all aside in separate bowls.

Cook protein — ground beef option

Heat a large skillet over medium-high heat. Add 1 tablespoon cooking oil. Add 1 lb lean ground beef and break into pieces. Cook until no longer pink, about 6–8 minutes. Drain excess fat if needed. Reduce heat to medium and add 1 tsp salt, 1 tsp black pepper, 1 tsp ground cumin, and 1 tsp chili powder. Stir and cook 2 more minutes to bloom spices. Keep warm in the skillet on low heat.

Cook protein — shredded chicken option

If using shredded chicken instead of ground beef: warm 1 tablespoon oil in the skillet, add 1 small diced onion and 1 minced garlic clove, cook 2 minutes until softened. Add 1 lb cooked shredded chicken, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp chili powder. Add 2–4 tablespoons of water or broth if dry and toss until heated through, about 3–4 minutes. Keep warm.

Warm tortillas

Heat a dry skillet or comal over medium-high heat. Warm each blue corn tortilla for 20–30 seconds per side until pliable and slightly toasted. Keep tortillas wrapped in a clean towel to stay warm while you assemble.

Assemble tacos

Place a warm blue corn tortilla on a plate. Add about 2–3 tablespoons of the cooked protein in the center. Top with 1–2 tablespoons shredded cheddar cheese, 1 tablespoon diced onion, 1–2 tablespoons diced tomato, and 2 tablespoons shredded lettuce. Repeat to make 12 tacos (roughly 2–3 tortillas per person for 4 servings).

Sauté aromatics: In a medium saucepan, heat 1 tsp olive oil over medium heat. Add 1/2 medium diced onion and 1 minced garlic clove; cook until translucent, 2–3 minutes.

Finish beans and posole: Add 2 cups drained pinto beans and 1 cup posole (hominy) to the saucepan with aromatics. Pour in 1/2 cup vegetable or chicken broth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently for 6–8 minutes until flavors combine and liquid reduces slightly. Taste and adjust seasoning. Keep warm until serving.

Warm sauces: Pour the store-bought or homemade salsa into a small saucepan and warm over low heat for 3–4 minutes, stirring occasionally. If guests choose to smother tacos, warm the red chile and green chile sauces in separate small saucepans over low heat until just simmering, about 4–6 minutes.

To smother: Place assembled tacos on an oven-safe pan, spoon warmed red or green chile over the tacos to cover, then place under a broiler or in a 375°F (190°C) oven for 3–4 minutes until cheese melts and sauce bubbles. Remove carefully and serve.

Garnish: Sprinkle chopped cilantro over tacos if desired and serve with lime wedges on the side.

Plate: On each plate, arrange 3 warm blue corn tacos, a scoop (about 1/2 cup) of pinto beans, and 1/4 cup posole. Place salsa in a ramekin on the side and offer warmed red or green chile for smothering. Serve immediately.