Quick Chicken Adobo And Black-Bean Tacos
- 1 bunch cilantro, stems and leaves separated
- 1 can (14.5 oz) stewed tomatoes
- 1 jalapeno pepper, stem and seeds removed
- 1/2 reserved roast chicken (skin and bones removed), shredded
- Salt and freshly ground pepper
- 1 can (15.5 oz) black beans, rinsed and drained
- 4 corn tortillas
- 1/2 cup sour cream
- 1. Make the adobo sauce: In a blender or food processor, puree the cilantro stems with the tomatoes and jalapeno. Transfer the mixture to a medium saucepan and bring it to a boil over medium-high heat. Cook, stirring occasionally, until the sauce is thickened and reduced by half, 8 to 10 minutes.
- 2. Remove the sauce from the heat and stir in the chicken; season to taste with salt and pepper. Heat the beans in a small skillet on medium, stirring and smashing the beans with the back of a large spoon, until they're slightly thickened, 3 to 4 minutes. Season the beans with salt and pepper.
- 3. In a dry skillet, heat the tortillas until warm and pliable. Assemble the tacos with the adobo chicken, beans, sour cream, and cilantro leaves.
cilantro, tomatoes, pepper, reserved roast chicken, salt, black beans, corn tortillas, sour cream
Taken from www.epicurious.com/recipes/member/views/quick-chicken-adobo-and-black-bean-tacos-50181305 (may not work)