Shredded Chicken Tacos with Avocado Black Bean Salsa

As all of you Austinites reading this know too well, this past weekend was the annual Austin City Limits music festival. Now I am not generally a big fan of large crowds (see: Brunch) or overly loud music from bands that I probably haven’t heard of because I am 22 going on 95 and consider the grandparents from Willy Wonka to be “living the dream” (minus all the cabbage soup and not having a DVR), but I gotta admit that I had a blast this year. Royito and I were joined by friends and family to serve up plates of chips and hot sauce, guacamole, queso, and chicken tacos in the VIP grove alongside other local Austin vendors like Tito’s Vodka and GoodPop Popsicles, who introduced me to the vodka popsicle. Yeah. No wonder I had a good time.

This week’s recipe is inspired by the tacos we served at ACL this year, but with a couple interesting twists- I’m using shredded chicken instead of grilled chicken, and an avocado black bean salsa instead of guacamole. I am a complete avocado addict, and this avocado salsa might just be one of my favorite things in the world. Also, this recipe yields an extra fun bonus item of a spicy Royito’s flavored chicken stock that is like liquid gold. Gold, Jerry! GOLD!

Here are the ingredients you will need:

2 chicken breasts and 4 chicken thighs, bone-in skin-on
½ white onion, roughly sliced
3 cloves garlic, peeled
3 cups Royito’s Hot Sauce (plus extra for topping)
3 cups water
3 avocados
1 large tomato, chopped
1 lemon
1 (16 oz) can black beans, drained and rinsed
1 tbsp chopped fresh cilantro
1/2 tsp salt
Tortillas
Shredded Mexican cheese

In a large pot, pour in water and put in chicken, onions, and garlic.

Now add Royito’s.

Now add more Royito’s. This takes a jar and a half. Don’t be shy.

If the mixture doesn’t seem liquidy enough or isn’t covering the chicken completely, add more water until it does. It should look like this:

Now bring this up to a boil, reduce it to a simmer, cover it and let it simmer for one hour. The longer you let the chicken simmer, the more tender it will become.

After an hour, remove the lid take out the chicken. Remove the skins and shred it with two forks. DO NOT TOSS THE COOKING LIQUID! It is delicious and you will regret it for the rest of your life.

Put the chicken back into a saute pan and add a few ladles of the cooking liquid to keep the chicken moist, heat it on very low to keep it warm until ready to serve.

Now for the avocado salsa. First, dice avocado- the best way to do it is using a paring knife to cut thin strips each way and then using a spoon to get it out, like this:

Add tomatoes, black beans, lemon juice, 1/2 teaspoon salt, and cilantro and mix it all together.




Time to assemble the tacos. I like to warm my tortillas wrapped in foil in the oven so I can do a big batch at once, but you can also use the microwave or stovetop. I also like to put the cheese at the bottom so the hot tortilla and hot chicken can melt it. From there on it’s pretty self explanatory.

More Royito’s, of course…

Avocado salsa…

That’s all! Go eat your taco, fool!

Oh, and here’s the fun bonus thing. Strain the liquid you used to boil the chicken, and you now have an amazing spicy chicken stock. Keep it in your freezer and it will last you months. This makes the most killer chicken noodle soup you will ever have (recipe soon to come).

And just for MORE fun, here’s a pic of me being awesome at ACL. Based on the comments we got, the giant face I am standing in front of is that of either Arnold Schwarzenegger or John Elway.

Here’s the printable version of the recipe:

Ingredients:
2 chicken breasts and 4 chicken thighs, bone-in skin-on
½ white onion, roughly sliced
3 cloves garlic, peeled
3 cups Royito’s Hot Sauce (plus extra for topping)
3 cups water
3 avocados
1 large tomato, diced
1 lemon
1 (16 oz) can black beans, drained and rinsed
1 tbsp chopped fresh cilantro
1/2 tsp salt
Tortillas
Shredded Mexican cheese

Directions:
1. In a large pot, pour in water and place in chicken, onion, and garlic.
2. Pour in Royito’s. The mixture should be liquidy and covering the chicken completely, so if it looks like it needs more water, add it.
3. Bring to a boil, cover and reduce to simmer. Let it simmer for one hour.
4. After an hour, uncover, take out the chicken and place it on a large baking sheet.
5. Remove chicken skins and shred all the meat with two forks.
6. Put shredded chicken in a saute pan on very low heat and add a couple ladles of the cooking liquid to keep it moist and warm until serving.
7. To make the avocado salsa, add diced avocado, tomato, black beans, lemon juice, salt, and cilantro and stir to combine.
8. Assemble the tacos with cheese on bottom, followed by chicken, more Royito’s, and avocado salsa. Serve and enjoy!

Comments

  1. Profa O'Grady says:

    Me Gusta Mucho Amigo!

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