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These are just good, ’nuff said!
For the chimichurri sauce:
In a small bowl, mix together the chimichurri sauce ingredients; set aside.
Place chicken in a dish. In a medium bowl, mix together brown sugar, hoisin sauce and vinegar. Reserve 2/3 of this mixture. With the remaining sauce, baste the chicken, cover and refrigerate until needed again.
Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in a colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, cumin, salt and pepper. Mash potatoes.
Preheat the broiler. Place chicken on a baking rack. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. Allow to cool and shred chicken. Place in a bowl and add any remaining sauce and mix well.
To serve, heat tortillas for 1 minute in the microwave. Spread equal amounts of sweet potatoes on the tortillas, top with shredded chicken and black beans, and drizzle with cilantro chimichurri sauce. Fold up and mangia! Garnish with cilantro sprigs.
Note: For a vegetarian option, simply omit the chicken. Season the black beans with the marinade.
2 Comments
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Laura@SweetSavoryPlanet on 1.13.2011
I love these flavors. Kinda sweet and definitely some spice, then there is cumin. Yummmm. Sounds fabulous. Not the typical burrito. Thanks.
Mamadallama on 1.13.2011
OMG does this sound and look good!