- 2 chicken breasts
- 1 lb. chorizo
- 2 russet potatoes
- 1 can black beans
- 1 can golden hominy corn
- 1 can white hominy corn
- 1 can diced tomatoes
- 2 poblano peppers
- 1 can mild enchilada sauce
- 1 cup heavy cream (optional)
- 2-3 cups water
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp red pepper
- 1/2 tsp salt
- 1 Tbsp. olive oil
Trim the chicken of any fat or unsavory bits and chop into bite sized pieces. In a large stew pot drizzle olive oil and heat on medium. Sauté the chicken adding salt, cumin, red pepper, and garlic powder as you go. Once the chicken is mostly cooked through, add the chorizo and brown, continuing to cook the chicken. Peel and cube the potatoes and add to the pot as well. Stir to combine and cook on medium heat for 5-7 minutes, stirring occasionally.
Roast the poblanos over an open flame. When every bit of skin is charred remove to a bowl and cover with foil for 10 minutes. Poblano skin is not easy to digest (thanks Google) and this is the only reasonable way to remove it. Once the charred skins have steamed you can run the poblanos under cool water and the skins will fall away easily. Chop the poblanos.
Drain and rinse the black beans. Drain both cans of hominy. Add black beans, golden hominy, white hominy, poblanos, and the entire can of tomatoes (including the liquid) to your pot.
Add 2-3 cups of water until all ingredients are covered. Add the can of enchilada sauce and let the pot come to a boil. Reduce to a simmer and cook until the potatoes are fork tender. TASTE and adjust your salt level if needed. (Remember the chorizo and enchilada sauce already have a lot of salt…you won’t need to add much if any!)
Add the cup of heavy cream and bring to a simmer for 5 minutes. Enjoy!
- 50-ish corn tortillas (flour tortillas would work as well if you’re down with gluten)
- 1 can black beans
- 1/2 cup frozen spinach (after defrosting and draining)
- 1 tsp salt (half in the mixture, half on top of the taquitos)
- 1/2 tsp ground chipotle pepper
- non stick vegetable spray (like Pam)
Blend one can of black beans, spinach, and 1/2 teaspoon of salt together. It will look disgusting…trust me.
Warm the corn tortillas in batches as you go. I wrap about 10 in a few dry paper towels and pop in the microwave for 30 second. This helps them not split, but don’t be surprised if you end up tossing a few that are stubborn.
Spread a small spoonful (not quite a Tbsp.) of the black bean mixture down the middle of the tortilla and wrap snuggly. Rotate your taquito and wrap in the opposite direction in a second tortilla. I tried just one, but they kept splitting on me.
Place seam side down on a foil lined cookie sheet, sprayed generously with cooking spray. Once your sheet is full, spray the top of the taquitos with a little cooking spray, then sprinkle with salt and chipotle pepper.
Bake at 425 for 10-12 minutes. Turn them over, and salt and chipotle pepper the other side. Bake for another 10-12 minutes. Let cool on a wire rack for 5 minutes. The ultimate soup dipper and no one will know about the spinach!
Wine Pairing Suggestion
La Crema Monterey Pinot Noir