Chili Tacos

I made these kind of birria taco inspired chili tacos with my vegetarian chili, flour tortillas, and cheese. I've already posted both recipes on an earlier post (I make them both at least once a week) and it's linked in a comment below. When I have access to masa harina, I'd do them with corn tortillas, but these were really good. I think they'd also be better served with crema. It comes together pretty quick with the chili and tortillas done ahead of time and can liven up eating the same pot of chili for a few days straight.

Chili tacos:

Ingredients:
-Chili (my chili has whole beans in it, so it doesn't have the small chunks of some. With thicker chilis your consome may not be as thin and sauce-like and your filling runny)
-Tortillas (preferably corn though flour were used here)
-Cheese that melts well (cheddar was used above)
-Garnishes (onion, cilantro, lime, pickled red onions, jalapeños)
-Sauces (crema, salsa de aguacate, whatever sounds good)

1. Cook chili or reheat on the stove. If reheating, add some water to get back moisture and even have it on the runny side. The consome will be that cooking liquid so it is important its not too thick. The chili can be cooked down further afterwards.

2. Dip tortillas in the chili directly or in cooking liquid taken aside. Cover both sides in the liquid.

3. Add cheese to one half of the tortilla so it can be easily folded, then a bit less chili than would cover the half, draining some of the moisture back into the pot (a wooden spoon and ladle works well), then a bit more cheese.

4. Move the tortilla to a hot griddle and fold in half. Cook until it has some char and crispiness. Flip and so the same. I find flipping about the fold mitigates slipping. Press the taco with the spatula.

5. Serve with some of the cooking liquid from the chili, and desired garnishes and sauces (at least lime, onion, and cilantro).