We made this last Friday night for dinner and we are SO glad we did: the hybrid of pulled pork and tacos really works! There is just the right amount of heat from chipotle paste (adjust per your personal preference) and it’s served topped with a creamy avocado-onion salsa in a crunchy taco shell. Add a dollop of sour cream if you like. YUM!
8 bone-in chicken thighs, skin removed and any large fat pieces discarded
2 tbs. chipotle paste
9 fl. oz. tomato pureé
2½ fl. oz. barbecue sauce (5 tbs.)
1 onion, finely chopped
juice of 3 limes, plus extra wedges to serve
2 x 14 oz. cans black beans, rinsed and drained
1 can refried beans
1 small avocado, diced
handful fresh cilantro leaves
8-12 corn taco shells, to serve
Heat the oven to 350°F. Rub the chicken with 1 tbs. of the chipotle paste and season. Mix the remaining chipotle paste with the tomato pureé, barbecue sauce, 3 fl. oz. water, and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover with foil and roast for 45 minutes, then uncover and roast for 45 minutes longer.
Meanwhile, in a saucepan, combine the black beans, the refried beans, and 3 fl. oz. water. Set aside until ready to heat. Combine the remaining onion with the lime juice and some salt. Set aside.
When the chicken is tender, use two forks to shred the meat into the sauce and discard the bones. (If the sauce seems too thin, put the it and shredded chicken in a saucepan and bubble until thickened.) Cover to keep warm while you gently heat the beans, add the avocado to the onion-lime mixture, and heat the taco shells per package directions.
To serve, spoon beans into the bottom of the taco shell, top with shredded chicken, then some of the avocado mixture and some cilantro.