Ingredients

Pickled Red Onions

½ cup, Cider vinegar
1 ea., Garlic clove, sliced
½ tsp., Mexican oregano
¼ tsp., Black pepper, ground
as needed, Salt
1 ea., Red onion, sliced thin (1/16”)

Black Bean Puree

¼ cup, Canola oil
1 cup, Onions, diced
1 ea., Serrano chiles, stem removed, diced
½ lb., Black beans, cooked
as needed, Salt
as needed, Black pepper, ground

Guajillo Salsa

8 oz., Tomatillos, husks removed, rinsed
8 oz., Roma tomatoes, cored
2 ea., Garlic cloves, unpeeled
2 ea., Guajillo pepper, stemmed, seeded
¼ bunch, Cilantro
2 Tbsp., Onion, chopped

Mindful Chik’n Tinga

2 Tbsp., Canola oil
1 cup, Zucchini, cut in ½ ” dice
1 lb., Mindful Chik’n
as needed, Lime juice

Garnish

8 ea., Corn tortillas, 4”
1 ea., Avocado, sliced
as needed, Cilantro sprigs
as needed, Lime juice

Method

1. For the Pickled Red Onions: Bring the vinegar, garlic, and aromatics to a simmer. Hold warm, but do not reduce.

2. In a separate pot, bring water to a boil. Add the onions for 10 seconds and drain.

3. Place the onions in the vinegar mixture. Add water if necessary to cover. Adjust seasoning with salt and pepper. Let sit overnight.

4. For the Black Bean Puree: Heat the oil in a frying pan, add the onions and chiles, cook over medium heat until caramelized.

5. Add the beans and bring to a simmer. Cook for 10 minutes for the flavors to meld. Place in a food processor and process until smooth. Adjust seasoning with salt and pepper.

6. For the Guajillo Salsa: Preheat a broiler.

7. Place the tomatillos and tomatoes on a baking sheet. Place under the broiler and cook until charred on the exterior and soft all the way through. Peel the tomatoes. Set aside.

8. Place a sauté pan over medium heat. Add the garlic cloves in the pan and cook until the exterior is charred and the garlic cloves are soft all the way through. Peel.

9. In the same pan, toast the guajillo chiles 1 minute or until the color lightens. Place the chiles in water to cover and let sit for 15 minutes or until rehydrated.

10. Combine the tomatillos, tomatoes, garlic, onions, softened chiles, and cilantro in a blender. Blend until smooth. Season with salt and pepper.

11. For the Mindful Chik’n Tinga: Heat a medium skillet over high heat. Add the oil and zucchini. Sauté over high heat until slightly browned, but undercooked. Season with salt and pepper. Remove from heat. Set aside.

12. Add the Mindful Chik’n and 1-tablespoon oil. Reduce heat to medium and cook until slightly browned. Add the zucchini and Guajillo Salsa. Simmer for 1 – 2 minutes. Adjust the seasoning with salt, pepper and lime juice

13. To Serve: Heat tortillas, top with a small spoon of black bean puree, top with a small spoon of tinga, and garnish with pickled onions, avocado, cilantro, and a squeeze of lime.