I’m making my easy slow cooker taco filling again! This time with boneless, skinless chicken breasts. Here’s what you’ll need:

Spray your slow cooker with cooking spray, and add the chicken breasts, 1 can of rotel, and 1/4 cup  (or 1 packet) of taco seasoning.

Cover, and cook on high for 4 hours. Then shred the meat, and add in a drained can of black beans.

Since the filling is so simple, and it’s the weekend, I have time to make homemade corn tortillas! They’re fun and so delicious! They come out thicker and softer than store bought corn tortillas, so eating a taco made with them is reminiscent of eating a tamale. Here’s what you’ll need:

Seriously! All you have to do is add water. The recipe’s right on the back:

I find that I get better results if I use hot water… the cornmeal gets absorbed better. I also add 1/8 teaspoon salt for flavor. Naturally, I weigh my ingredients for the best accuracy. The nutrition label says 1/4 cup weighs 30 grams, so 2 cups is 240 grams.

Add the salt, and then 12 ounces of hot tap water.

Stir with a spatula to form a dough, and then turn it out onto the counter to knead it all smooth.

Next, divide it into twenty 1 ounce balls.

Keep them covered under a damp paper towel.

Set a skillet (I like to use cast iron) over medium high heat. Now we will press the tortillas. I have a tortilla press. Cut open a gallon zip bag along the seams to line the press. The tortillas will stick like glue to the press without the plastic!

Place a ball of masa on one side.

Close the lid and press hard!

Open it up, and the tortilla should easily peel off the plastic. 

If you don’t have a tortilla press, you can place a ball of masa between the layers of the gallon zip bag, and press very hard witha heavy pie pan. It takes a lot more muscle than using a press, but it works!

Press 3 tortillas. Then your skillet should be heated to 350.

Place the first 3 tortillas on the skillet and cook about 30 to 60 seconds per side, until there are light golden brown spots.

While the first 3 tortillas cook, press 3 more. Continue pressing and cooking in batches until they’re all done. As you go, stack the finished tortillas on a wire rack, covered with damp paper towels. 

The tortillas are fairly dry and crisp when they come out of the skillet. The damp towel creates steam, which softens them to the perfect texture, and keeps them warm.

20 delicious homemade tortillas! Keep them under the damp towels until ready to serve.

Store leftover tortillas wrapped in plastic in the fridge up to 1 week. I love using them the next morning for huevos rancheros!

I keep the plastic zip bag with my press to use again.

Serve the tortillas with the chicken filling, and your favorite taco toppings!

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