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Chicken and Black Bean tacos with Adobo sauce

April 12, 2012

This is a great way to use up a roast chicken or just some cooked chicken breast.

Very simple and delicious sauce. I found this recipe in Men’s Health Magazine ( December 2011 issue p. 101) and we really enjoyed the recipe.

Chicken and Black Bean tacos with Adobo sauce

  • 1 bunch cilantro with stems and leaves separated
  • 1 can stewed tomatoes (14.5 oz)
  • 1 jalapeno peppers, stem and seeds removed
  • ½ roasted chicken, skin and bones removed, Shredded
  • Salt and pepper
  • 1 can black beans, rinsed and drained
  • 4 tortillas, I like flour but you can use corn
  • ½ cup sour cream

Directions:

  1. Sauce – in blender or processor, puree cilantro stems with tomatoes and jalapeno. Transfer to medium saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until sauce is thickened and reduced in half. 8-10 minutes.
  2. Remove sauce from heat and stir in the chicken. Season to taste with salt and pepper.
  3. Heat beans in a small skillet on medium, stirring and smashing the beans with back of a large spoon, until thickened 3-4 minutes. Season the beans with salt and pepper.
  4. In dry skillet, heat tortillas until warm and pliable. Assemble the tacos with the adobo chicken, beans, sour cream, and cilantro leaves.
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