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1
For the chimichurri sauce: In a small bowl, mix together the chimichurri sauce ingredients; set aside.
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2
Place chicken in a dish.
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3
In a medium bowl, mix together brown sugar, hoisin sauce and vinegar.
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4
Reserve 2/3 of this mixture.
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5
With the remaining sauce, baste the chicken, cover and refrigerate until needed again.
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6
Place sweet potatoes in a heavy saucepan and cover with boiling water.
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7
Cook, covered, over medium-high heat until tender, about 15 minutes.
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8
Reserve 1/4 cup cooking liquid, then drain potatoes in a colander.
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9
Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, cumin, salt and pepper.
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10
Mash potatoes.
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11
Preheat the broiler.
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12
Place chicken on a baking rack.
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13
Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes.
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14
Allow to cool and shred chicken.
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15
Place in a bowl and add any remaining sauce and mix well.
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16
To serve, heat tortillas for 1 minute in the microwave.
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17
Spread equal amounts of sweet potatoes on the tortillas, top with shredded chicken and black beans, and drizzle with cilantro chimichurri sauce.
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18
Fold up and mangia!
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19
Garnish with cilantro sprigs.
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20
Note: For a vegetarian option, simply omit the chicken.
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21
Season the black beans with the marinade.
