Salt & Wind Travel

{Tacos Norteños} Griddled Chipotle Chicken Tacos Recipe

It’s fair to say I’m a bit of a food floozy – I fall in love easily — a new, delicious thing comes my way, and I am totally smitten. But the reality is unless it’s really, truly phenomenal, I eventually move on to find something else.

A few months ago, I was in Texas for work and spent each and every mealtime educating myself on Tex-Mex. You see, I have a total, unbridled prejudice against TexMex as being too sauced, too cheesy, and just too over the top.

I was ecstatic to find my education had stuck when I came across my first plate of Tacos Norteños. It was a rainy day down in San Antonio, and I tucked into the bustling Rosario’s restaurant in search of lunch.

Though everyone kept talking up the puffy tacos, I couldn’t resist the sound of the toasted, melty taco that the menu had listed as Tacos Norteños. I’m not really sure why these are even called Tacos Norteños — there are much more authentic versions of Tacos Norteños out there, and these don’t bear any resemblance to them.

These tacos are what you’d have from some food hybridization of a taco and a quesadilla – a tacodilla? Well, I’ve concocted my own version that’s even less authentic than Tex-Mex — some AidaMex tacodillas if you well. 

Whatever you want to call it, this is why you should dig it: grilled chipotle chicken gets layered with refried beans, grilled onions, and cheese, then toasted like a quesadilla. So, tell me, do you need any more convincing to try them out? Ya, I didn’t think so.

Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

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