Pulled Chiplote Chicken and Black Bean Tacos

Pulled Chiplote Chicken and Black Bean Tacos
Pulled Chiplote Chicken and Black Bean Tacos Image
Photography of pulled chicken and black bean chiplote tacos with Heinz Chilli Tomato Base, porcelain plate, natural light, minimalist composition, kitchen worktop, solid white background, high view --ar 4:5 --s 150 --v 6.0 -- style raw --no lemon
Heinz Chilli Tomato Base
Pulled Chiplote Chicken and Black Bean Tacos
  • 6 skinless chicken thighs
  • 2 tbsp chipotle paste
  • 1 lime, zested and juice
  • 1 olive oil
  • 1 large onion, finley sliced
  • 1 tsp cumin
  • 1 tsp oregano
  • 3 garlic cloves, minced
  • 1 jalapeno, whole
  • 2 x 400g black beans, drained and rinsed.
To serve:
  • 18 x small tacos
  • Red onion, thinly sliced, and covered in the juice of 1 lime.
  • Sour cream
  • Coriander
1. Toss chicken thighs in a bowl with 1 tbsp chipotle paste, lime zest, and juice. Marinate in the fridge for 1 hour.
2. In a frying pan over medium-high heat, add olive oil. Sear chicken thighs for 3 minutes each side; set aside.
3. Reduce heat; in the same pan, add thinly sliced onion, cooking for 5-8 minutes. Add cumin, oregano, garlic cloves, remaining chipotle paste, and a whole jalapeno. Saute for 1 minute.
4. Stir in Heinz chili tomato base and drained black beans. Return chicken to the mixture. Bring to a boil, then simmer for 30 minutes, stirring continuously. Season to taste.
5. Remove the jalapeno, shred the chicken with forks, and return it to the bean mixture.
6. To serve, warm the tacos per package instructions. Fill them with chipotle chili mixture, top with lime-pickled onion, sour cream, and coriander leaves.
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