SPICE RUBBED,  BRAISED CHICKEN TACOS with SMASHED PINTO BEANS

Serves: 4-6

CHICKEN TACOS

2 tablespoons neutral oil 

1 package (about 2 lb.) Bell & Evans Boneless, Skinless Chicken Thighs 

2 teaspoons cumin

1 teaspoon chili powder (dark or light) 

½ teaspoon sweet paprika 

½ teaspoon dried oregano

1 small pinch cinnamon

1 teaspoon kosher salt

2 cloves garlic, smashed and peeled 

2 tablespoon tomato paste

SMASHED PINTO BEANS

2 tablespoons neutral oil

½ teaspoon cumin

1 large clove of garlic, smashed and peeled  

2 cans pinto beans 

1 – 1 ½ teaspoons kosher salt 

SPICED YOGURT

½ cup full fat greek yogurt 

¼ teaspoon cumin

1 teaspoon red wine vinegar or juice from half a lime

1 tablespoon hot sauce 

TOPPINGS

Grated cheese 

Diced white onion 

1 bunch cilantro, washed and chopped 

1-2 avocados, thinly sliced

Corn or flour tortillas, for serving

Special Equipment: braising pan with a lid; potato masher 

Start the chicken: In a large braising pan that has a tight fitting lid: pour 2 tablespoons of oil and add the chicken thighs. Season with 1 teaspoon salt and then sprinkle all of the other spices onto the chicken: cumin, chili powder, paprika, oregano, cinnamon and the two smashed garlic cloves. Clamp the lid on the pan and turn the heat on to low. Let the chicken thighs cook, undisturbed, for about 45-50 minutes, until they easily shred and the interior temperature is 175-180 degrees. Set a timer for 30 minutes – that’s your time to do whatever you need to do. Clean up, recharge, whatever. The rest of the prep and the beans can wait a bit. 

After 30 minutes, start the beans: In a medium-sized saucepan, pour 2 tablespoons of oil, 1 clove of garlic and ½ teaspoon cumin. Turn the heat on medium. As soon as you can smell the garlic and spice (about 30 seconds) pour in two cans of pinto beans. Season with a generous pinch of salt and let cook, stirring every so often, for about 10 minutes, allowing some of the liquid to evaporate. Use a potato masher to smash the beans up a bit. Taste and add more salt if necessary. Reduce heat to low and let the beans continue to cook for another 5-10 minutes. If the beans are ready before everything else, just clamp a lid on and set them to the back burner. They’ll stay hot. 

Prepare remaining toppings: In a medium sized bowl combine all of the ingredients for the spiced yogurt, stir together well and set aside. Then, dice the onion, wash and chop the cilantro and thinly slice the avocado. 

Shred the chicken: When the chicken is done, the meat should shred easily. If the thighs are still quite firm, let them cook a little while longer. If they’re ready, shred the entire pot of chicken using two forks (or that potato masher you already have out). Doing this directly in the pot reduces the need for more dirty dishes. Use the fork to smash the garlic cloves and add two tablespoons of tomato paste. Clamp the lid on your pan and increase the heat to medium. Let cook for another minute, then stir the softened tomato paste and smashed garlic into the shredded chicken. Taste and season with salt if needed. 

Char tortillas over an open flame on both sides, or warm them in your oven wrapped in foil. 

To serve: set everything out buffet style and let people build their own tacos right at the kitchen counter. It’s a week night after all and not every meal has to be aesthetic. Layer chicken with shredded cheese and top with the spiced yogurt, onion, cilantro and avocado. 

Make it even easier: use the chicken recipe as a starting point and customize toppings to suit the tastes of your crew. Buy them all premade to save time. Fruit Center’s own Pico de Gallo is an excellent addition to these and we also love ready made guac and pickled red onions. 

BEVERAGE PAIRING SUGGESTIONS: 

I think it goes without saying that a margarita would work nicely here. Our favorite “no hangover” marg is this: 

1 ½ ounces silver or reposado tequila 

1 ½ ounces store bought margarita mix (Stonewall Kitchen is great)

Slices of lime 

Lime Polar seltzer 

Combine tequila and mix in the bottom of a glass. Stir together. Add lots of ice. Squeeze in the juice from two slices of lime and add the lime to the glass. Top to the brim with seltzer and give one more gentle stir. Going lighter on both the booze and the sweet mixer means that we can enjoy one or two of these without feeling yucky in the morning. Make it a mocktail: by upping the mix a little and skipping the booze all together. 

Another terrific pairing with this would be a classic Mexican lager. Modelo or Corona would work absolutely perfectly with these. Light, crisp and refreshing, these beers would work perfectly with these savory, spiced tacos.