- 2 chicken breasts, about 500 g in total, skinned
- 2 tablespoons extra virgin olive oil2 red capsicums, seeded and coarsely chopped
- 1 onion, coarsely chopped
- 2 cloves garlic, thinly sliced
- 1 tablespoon mild chilli powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 can chopped tomatoes, about 400 g
- pinch of sugar
- salt and pepper
- 8 corn tortillas
- 1 can borlotti or pinto beans, about 425 g
- 1 tomato, diced to serve
- pickled jalapeño chillies (optional)
- 125 g iceberg lettuce, shredded
- 8 radishes, sliced
- ⅓ cup (90 g) sour cream
- Tabasco or other hot chilli sauce
- Place the chicken in a saucepan with cold water to cover.
- Bring to the boil, then reduce the heat and simmer for 10–15 minutes.
- Remove from the heat and leave to cool in the liquid.
- When cool enough to handle, drain and take the meat from the bones.
- Shred the meat and set aside.
- Heat the oil in a frying pan and add the capsicums, onion and garlic.
- Sauté over a moderate heat for 5 minutes or until softened.
- Add the chilli powder, paprika and cumin, stir well, and cook for a further few minutes.
- Stir in the tomatoes with their juice and the sugar.
- Simmer for 5–8 minutes or until thick.
- Season to taste.
- Remove from the heat and keep warm.
- Heat a heavy–based frying pan.
- Toast the tortillas, one at a time, for about 15 seconds on each side or until slightly crisp and lightly browned.
- As they are done, keep them warm stacked in a tea towel.
- Meanwhile, warm the beans in the can liquid.
- Drain well.
- Place 2 toasted tortillas on each plate.
- Spread with the tomato mixture, then spoon on the beans and chicken.
- Add the diced tomato, pickled jalapeños, if using, lettuce and radishes, piling up these toppings.
- Finish with a spoonful of sour cream.
- Serve with Tabasco sauce to taste.
Preparation: 25 minutes
Cooking: about 30 minutes