shredded spicy chicken and black bean tacos

The moment you walk into any grocery store that is not a Trader Joe's, you will be inundated with its mating cry. It yearns. It inundates, effusing its robust desires into a vulnerable populace.

You will detect it. You will be lured. 

But will you RISE to this occasion?

Will you heed the call of the rotisserie chickens?

...

I didn't have anything to do on Sunday so I bought one for a change and then, confused (as I am in most relationships) by how to treat it once it was mine, proceeded to savagely tear off hunks from the carcass and then start to feel sad for the skin left behind. I had disrespected the body. Did not have ideas beyond this step, but had enchilada sauce, and followed the path.

I guess other people use raw chicken and a crock pot to create this at home, but I'm not strong-willed enough for either process.

spicy shredded chicken and black bean tacos | slothful slattern

Once I worked on campaign development for an alcohol brand looking to launch a lime-infused tequila. The proposed TV spot featured an elderly man pulverizing a lime with his fist and then flicking pulp at his weak-minded, shot-fearing proteges. He then stabs a table with a knife from his coat pocket. 

ENOUGH LIMES? ARE THERE?

spicy shredded chicken and black bean tacos | slothful slattern

RECIPE

Effortful time: 15 minutes
Total time: 30 minutes
Serves: 2-3

YOU NEED

  • Meat of 1 rotisserie chicken, shredded
  • 1 can / carton black beans, drained but not rinsed
  • 1 shallot, sliced thinly
  • 3 tbsp. Trader Joe's enchilada sauce
  • 1/2 cup Mexican beer
  • 1 tsp. habañero hot sauce (optional)
  • 4 tortillas (Trader Joe's Simply Handmade are surprisingly nice)
  • Mexican blend cheese (I like the all-white finely shredded Whole Foods variety)
  • Cilantro leaves
  • Black pepper
  • LIMES
  • Additional toppings (sour cream, raw shallot slaw) if you like them

MAKE IT

  1. Remove the rotisserie chicken meat from its sad, deflated carcass. I only use the white, but do what you feel. Toss the rest.
  2. In a sauté pan, cook the shallots. Put in shredded rotisserie chicken and black beans. Add the sauces and beer and cover.
  3. Cook for 15 minutes, or until reduced. Add a little water if this gets too thick and saucy (the beer should cut it). Pepper it up. Just like chicken tinga, except not in the slightest.
  4. Heat tortillas for 8 seconds or so. Ladle on the chicken mix, topping with cilantro leaves and the cheese. Top however you wish.
  5. Serve with a whole lime because you already cut it and it's there.
  6. Feeling wasteful as you look at the lime ramekin after the meal, continue opening and drinking knockoff Coronas in order to dignify the sacrifice of this fruit.