Chicken Tacos with Cascabel Chile, Black Bean Cream, and Cumin-Roasted Pineapple

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Toast the dried cascabel chiles in a dry skillet over medium heat for 30 to 45 seconds, moving them so they do not burn. Place them in a bowl with hot water and soak for 10 minutes until softened.

3. 3

   Blend the soaked chiles with 2 garlic cloves, orange juice, 1 tablespoon lime juice, 1 tablespoon vegetable oil, 1 teaspoon ground cumin, dried oregano, 3/4 teaspoon salt, and black pepper until smooth.

4. 4

   Toss the chicken with the marinade and let it marinate for 15 minutes while you prepare the remaining components.

5. 5

   For the black bean cream, blend the cooked black beans with sour cream, chicken broth or water, 2 garlic cloves, 1 tablespoon lime juice, and 1/4 teaspoon salt until thick and creamy. Set aside.

6. 6

   Toss the pineapple with the remaining 1 tablespoon vegetable oil, the remaining 1/2 teaspoon ground cumin, and a pinch of salt. Spread on a tray and roast for 12 to 15 minutes at 220 °C / 425 °F, stirring halfway through, until the edges are lightly browned.

7. 7

   While the pineapple roasts, cook the marinated chicken in a large skillet over medium-high heat for 8 to 10 minutes, stirring often, until fully cooked and lightly caramelized.

8. 8

   Warm the black bean cream in a small saucepan over low heat for 2 to 3 minutes, stirring so it does not stick. If it is too thick, loosen it with 1 or 2 tablespoons of water.

9. 9

   Warm the corn tortillas on a hot griddle or skillet for 20 to 30 seconds per side until soft and flexible.

10. 10

    Assemble the tacos by spreading a layer of black bean cream over each tortilla, then adding the cascabel chicken, roasted pineapple, red onion, and fresh cilantro.

11. 11

    Serve immediately.

12. 12