chicken thighs yellow onion pineapple garlic chipotle peppers orange juice apple cider vinegar brown sugar achiote paste ancho chili powder ground cumin dried oregano kosher salt Tortillas, rice, beans, crema cilantro, queso fresco & extra toppings as desired
Add the olive oil to a large skillet over medium heat. Once hot, add the sweet potato, seasoning with 1/2 teaspoon kosher salt. Stir to coat. Cook, stirring occasionally, for 4-5 minutes, until the sweet potato begins to soften.
Add the olive oil to a large skillet over medium heat. Once hot, add the sweet potato, seasoning with 1/2 teaspoon kosher salt. Stir to coat. Cook, stirring occasionally, for 4-5 minutes, until the sweet potato begins to soften.
Add the black beans to the skillet, stirring to combine with the chorizo sweet potato mixture. I like to use a wooden spoon to mash the black beans ever so slightly, binding the mixture together. Cook until heated through, 1-2 minutes. Taste and season with additional kosher salt or ground black pepper, as needed.
Spoon the chorizo mixture into tortillas, finishing with your favorite taco toppings of choice: sour cream/Mexican crema, pickled red onions, cilantro, etc. Enjoy!