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1
Dice chicken breast into small bite-sized chunks.
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2
Divide into two Ziploc bags or bowls for marinating.
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3
Dice the pork into similar size pieces, divide, and add to containers with chicken.
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4
To one container of chicken and pork add: 1 teaspoon hot chili sauce, 1 tablespoon sesame oil, and 1 tablespoon soy sauce.
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5
Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
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6
In the other container of chicken and pork, add 1 tablespoon sesame oil, 1 teaspoon cumin, 2 minced cloves of garlic, 1 tablespoon of cilantro, and diced jalapeno, if desired.
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7
Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
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8
In a small or medium pan, mix 1 tablespoon of cornstarch with 1 tablespoon of water.
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9
Stir in 1 tablespoon of soy sauce, peanuts, 1 teaspoon of chili paste, 1 teaspoon balsamic of vinegar, and 1 tablespoon of brown sugar.
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10
Heat slowly.
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11
Heat 1 T sesame oil in a wok or large saute pan on high heat.
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12
Add chicken and pork from both containers and cook until meat is cooked.
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13
Add diced red bell pepper, cook until tender.
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14
Add diced banana, black beans, corn, and 1 tablespoon of cilantro.
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15
Add cornstarch mixture.
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16
Stir in thoroughly.
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17
Serve mixture on tortillas.
