Witch's Brew Chicken Tacos

Soft tortillas are filled with shredded chicken simmered in salsa verde, then topped with avocado, cilantro, and sour-cream ghost shapes. Warm black beans on the side make the meal complete, and the layered textures stay simple enough for a weeknight Halloween dinner.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 10 ml neutral oil
• 150 g yellow onion finely sliced
• 12 g garlic minced
• 2 g ground cumin
• 680 g boneless skinless chicken thighs trimmed
• 240 ml salsa verde divided
• 120 ml water
• 4 g fine salt divided
• 120 ml salsa verde divided
• 3 g fine salt divided
• 1 g black pepper
• 425 g canned black beans drained and rinsed
• 5 ml neutral oil
• 12 each small soft corn tortillas warmed
• 2 each avocado sliced
• 15 g fresh cilantro chopped
• 120 g sour cream for garnish
• 120 g shredded green cabbage for crunch garnish
• 1 each lime cut into wedges

Instructions

1. Heat 10 ml of the oil in the skillet over medium-high heat. Add the onion and cook, stirring, for 3 minutes until softened. Add the garlic and cumin, then cook for 30 seconds until fragrant. The onion should be translucent at the edges and the garlic fragrant but not browned.
2. Add the chicken, 240 ml of the salsa verde, 120 ml of the water, and 4 g of the salt. Bring to a simmer, cover, and cook for 12 to 15 minutes, turning the chicken once, until the chicken reaches 74°C and is opaque all the way through. The chicken should shred easily with two forks and the juices should run clear.
3. Transfer the chicken to a bowl and shred it with two forks. Return it to the skillet with the remaining 120 ml salsa verde and cook over medium heat for 2 to 3 minutes until coated and lightly glossy. Taste and add the remaining 3 g salt, plus black pepper if using. The filling should be saucy but not watery, and fully heated through.
4. While the chicken finishes, warm the black beans in the saucepan with the remaining 5 ml oil over low heat for 4 to 5 minutes, stirring occasionally. Add a pinch from the lime wedges only if you want the beans brighter; otherwise keep them plain. The beans should be steaming hot and tender without breaking down.
5. Warm the tortillas in a dry skillet or wrapped in foil in a low oven until pliable. Divide the chicken among the tortillas, then top with avocado, cilantro, and cabbage if using. Spoon or pipe sour cream into small ghost shapes on top. The tortillas are flexible, the toppings are fresh and cool, and the tacos hold together when lifted.
6. Serve immediately with the warm black beans and lime wedges on the side. The meal is ready when the tacos are assembled and the beans are hot.