Corn Tacos

Step 1

Slice the 2 onions thinly. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onions and 0.5 tsp salt, stirring to coat.

Step 2

Cook the onions, stirring occasionally, until they are deeply golden and caramelized, about 20 minutes. If they start to stick, add a splash of water.

Step 3

While the onions cook, warm the 8 corn tortillas. Wrap them in a damp paper towel and microwave for 30 seconds, or heat them one by one in a dry skillet until soft and pliable.

Step 4

Once the onions are done, push them to one side of the skillet. Add 1 tbsp butter to the empty side and let it melt.

Step 5

Place a tortilla in the skillet, sprinkle with a generous handful of the 2 cups shredded cheese, and top with a spoonful of the caramelized onions.

Step 6

Fold the tortilla in half and press down gently. Cook until the cheese is melted and the tortilla is lightly crisp, about 2 minutes per side.

Step 7

Repeat with the remaining tortillas, cheese, and onions. Serve hot, with salsa, sour cream, or hot sauce if you like.