Chicken and Black Bean tacos with Adobo sauce

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.