Black Bean Tlacoyos with Corriander Lime Chicken, Chorizo, Charred Pepper Pico de Gaillo, and Arugula Cucumber Salad
Ingredients
- For Tortillas
- 1.5 cups Masa Harina
- 1.5 cups warm water
- 1/4 tsp salt
- For the filling
- 3/4 cup Black beans cooked
- 1/4 cup diced sweet onion
- 1/2 tsp chopped fresh garlic
- 1/4 cup water
- 1/2 tsp ground cumin
- Salt and pepper to taste
- For Chicken
- 1 Lb Fresh chicken breast or Thighs Boneless and skinless
- 1 tsp chopped fresh garlic
- 2 Tbsp Chopped fresh cilantro
- 1 tsp ground corriander
- 1/2 tsp ground cumin
- 2 small fresh limes
- 1/4 cup olive or avocado oil
- Salt and pepper to taste
- 8 oz chorizo
- For Pico De gaillo
- 1 cup Fresh Bell pepper charred, peeled, seeded, and diced
- 1/2 cup diced fresh tomato
- 1 Tbsp chopped and seeded fresh jalapeno
- 1/2 cup diced sweet onion
- 1 tsp chopped fresh garlic
- 1 Tbsp chopped fresh cilantro
- 2 Tbsp Chopped fresh scallion
- 1/2 tsp ground cumin
- 2 Tbsp lime juice
- Salt and pepper to taste
- For salad:
- 4 oz Fresh Arugula
- 1 cup Cubed fresh cucumbers
- 12 each baby tomatoes cut in 1/2
- 1/2 cup citrus vinaigrette
- 1/2 cup goat cheese crumbled
Instructions
- marinate the chicken: Cut and squeeze the limes into a bowl. Leave the limes in the bowl. Add the rest of the marinade ingredients and mix. Place the chicken in the marinade. Be sure to cover it completely. Refrigerate for at least 2 hours. Preferably, closer to 4
- Make the Dough: Mix the Masa and salt. Then add the warm water. Mix into a pliable dough. Press down the dough. If cracks appear, it is too dry. Add more water, a little at a time. Knead the dough for a couple minutes until it becomes smooth and pliable. Sprinkle with water and cover with plastic. Set aside.
- Make the bean filling: Saute the onion and garlic in olive or avocado oil until translucent. Add the beans, cumin, and water. Cook down about 30 seconds until the water becomes part of the coating of the beans. Mash the beans by hand or pulse in a food processor. The should create a paste with beans still visible.
- make the salsa: Char, peel, seed, and dice the peppers. Add the rest of the ingredients, and mix well. Refrigerate.
- make the tlacoyos: Separate the dough into 4 pieces. Roll out by hand into circles. Place black bean paste down the middle. Fold the dough around the beans and form into an oval shape. Sear on a pre-heated griddle over medium high heat. Then transfer to a saute pan with oil to get a nice fried crust on them. Keep warm until service.
- Dice the chorizo. Saute in avocado or olive oil over high heat until the slightly caramelize
- Grille the chicken. Cook all the way through to an internal temperature of 165 degrees. How long it takes to cook depends on the heat of the grille and the thickness of the chicken. Allow to rest about 10 minutes. Then slice or dice for service
- Plate the tlacoyos. Top with the chicken, chorizo, salsa, and cheese. Toss the salad together and garnish the plate with it.