Chicken Enfrijoladas

Poached Chicken

• ½ tsp whole black peppercorns
• 4 oz yellow onions cut into pieces
• 2 garlic cloves
• 3 sprigs fresh cilantro plus extra to garnish
• 28 oz chicken breasts, skinless, boneless organic (approx. 4 breasts)
• 2 Parmesan stock cubes frozen (see Tip)
• 40 oz water plus extra if needed to cover

Black Bean Sauce

• 2 cans black beans undrained (30 oz, including liquid)
• 8 oz tomatoes halved
• 2 tsp vegetable stock paste
  or 2 tsp homemade salt substitute and flavor enhancer (see Tip)
• 4 oz red onions cut into pieces, plus extra, sliced, to garnish
• 1 garlic clove
• ¼ tsp oregano
• 1 - 2 chipotle chilies, in adobo sauce, canned to taste
• ½ tsp salt
• ½ oz extra virgin olive oil
• 12 corn tortillas (see Tip)

Assembly

• 4 oz cotija cheese crumbled
• Mexican crema to drizzle
• 1 lime in wedges