Cheesy Hominy Skillet Tacos

6/25/2024

Prep Time: 15 Min
Cook Time: 25 Min

Yields: Approx. 8 Tacos

WHAT YOU NEED

8 + White Corn Tortillas
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Tbsp. Chili Oil
3 cloves Garlic, crushed & minced
1 Jalapeno Pepper, diced (include seeds)
1 Yellow Onion, diced
1/2 Red Bell pepper, diced
709ml can White Corn Hominy, drained & rinsed
1/2 Tbsp. Tomato Paste
SPICES - 1 Tsp. Chipotle Powder, 1 Tsp. Tex-Mex Seasoning, 1 Tsp. Garlic Powder, 1/2 Tsp. Cumin, 1/2 Tsp. Onion Powder, 1/2 Tsp. Dried Oregano
3/4 C Pres. Choice Plant-Based Chik'n Broth
1 C Habanero Cheddar, shredded
Himalayan Salt & Cracked Pepper
GARNISH - Fresh Cilantro, Diced Onions, Avocado Salsa, Hot Sauce

Begin heating the butter, chili oil, EVOO, and garlic, in a 10" skillet set to just below medium heat. Once heated, stir and let the garlic sizzle for 30 seconds before adding the onion, jalapeno, and bell pepper. Season with salt & pep, stir, and cook 5 - 6 minutes.
Stir in the hominy and season with salt. Once warmed, whisk together your spices and stir half of the spices in to the skillet. Continue to cook another 3 - 4 minutes before pouring in the broth. Once the broth starts rapidly bubbling, stir in the tomato paste and remaining seasonings. Reduce to a simmer and cover for 10 minutes. Stir a couple times. Remove cover and continue to simmer until broth is almost entirely reduced.

Taste the hominy mix and season with additional salt / pepper if needed. Sprinkle over the cheddar, remove from the heat and leave covered while you warm up the tortillas.
Preheat your grill pan and warm the tortillas on both sides until malleable.
Serve the tacos with a generous, cheesy scoop of the hominy followed by a nice spoonful of salsa, sprinkle of onion, and fresh cilantro. Don't forget your fave hot sauce if you like it spicy. I sure do!
ENJOY!