Street Flour Tortillas
2 Fresh Chicken Breast
2 Roma Tomatoes
8 oz of Black Beans
2 cups Sour Cream
2 oz Purple Onions
Juice of One Lemon
Take the chicken breast and put in a stock pot. Do not stack the chicken for even cooking, season and add water to cover.
Bring to a boil and then let simmer for 11-14 minutes depending on the thickness. Remove from heat and let cool.
While the chicken is cooking dice your tomatoes and onions.
With the juice of the lemon combine with sour cream to make a sour cream drizzle for your tacos.
Place Black Beans in a stock pot and bring to a medium heat.
Once the chicken is cooled, place stock in a bowl (it will be used later). Shred chicken with two forks or use a food processor until you have achieved your desired look of the chicken.
Warm your tortillas in a skillet on medium heat for 3-5 minutes. Or place on a baking sheet at 350F for 3-5 minutes.
Place the shredded chicken in a skillet and add 1 cup of stock. The chicken is already cooked this is to add another level of flavor. Bring to a medium heat for 3 minutes and remove.
In your street taco place shredded chicken first then layer with beans, tomatoes, onions, cilantro and drizzle your sour cream.