-
1
1.
-
2
In a heavy pot, combine the vegetable oil, onions and jalapeno over high heat and sprinkle with salt.
-
3
Cook over high heat, stirring for 5-7 minutes.
-
4
The veggies will become browned and slightly soften.
-
5
Add half of the chicken broth and stir to scrape all of the bronwed bits up from the bottom of the pan.
-
6
Reduce the heat to medium.
-
7
2.
-
8
Add the chicken breast, skin side down and cook, letting the fat render and the onions soften, for another 5 minutes.
-
9
3.
-
10
When the onions are soft add the tomato sauce.
-
11
Stir the cumin and chili powders into the sauce.
-
12
Flip the chicken over and put a lid on the pot.
-
13
Turn the heat to low and cook for about 15 minutes.
-
14
Flip the chicken again and cook another 15 minutes.
-
15
4.
-
16
Remove the chicken breast from the simmering pot, and using two forks, shred the chicken from the bone.
-
17
Discard the bone and skin and add the shredded chicken back into the pot.
-
18
Season generously with salt to taste.
-
19
5.
-
20
Heat the tortillas in a dry griddle over medium heat until they are soft.
-
21
Spoon hot black beans into your tortillas and then top with a spoon full of chicken and onions.
-
22
6.
-
23
Top with fresh radish, green onion, cilantro and avocado as well as a squeeze of fresh lime juice and enjoy immediately.
