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
  o bien 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