I happen to love the flavors of Mexican cooking. I am picky though about the way my Mexican food is prepared. This is why it is hard for me to eat at a Mexican restaurant because I don't like my food swimming in sauces or loaded with cheese. I know, call me crazy, I'm not a big fan of loads of cheese. I've got this weird gag problem when globs of it are going down my throat. Okay, enough of that. The picture above is my husbands plate, this would have been too much cheese for me. I do enjoy making Mexican dishes at home where I have control. I found this recipe over at Handle The Heat. I added the black beans for some fiber and nutrition. I just call them "Super Magic Power Beans" and my kids will eat them. I also cut down on the chili powder because I didn't want it to be too spicy for them. This recipe is simple and full of flavor. I think your family will love it.


Mexican Pulled Chicken Taco's
Adapted from Handle the Heat

1 Tbsp. olive oil
1/2 onion roughly chopped
1 heaping tsp. ground cumin
1/4 tsp. chili powder
salt and pepper
1 can black beans
2 boneless, skinless chicken breasts (I cute mine into strips to cook faster)
1 cup salsa homemade or store bought
1 cup chicken stock
1/2 lime juiced

In a heavy pot with lid heat olive oil to medium heat and add onion, cumin, chili powder and a big pinch of salt and pepper. Cook onion, stirring regularly until it starts to soften.

Add chicken, salsa, chicken stock, and black beans. Bring to a simmer. Cover and cook for 15-20 minutes or until chicken is cooked through. Since my chicken was cut into strips it cooked faster, more like 10 minutes.

Remove chicken from pot and set aside. While chicken cools bring the sauce to a simmer, uncover and reduce by half.


When the chicken is cool enough, shred with two forks. Stir chicken back into sauce and reduce to low. Add lime juice. Taste and adjust for seasoning.


I made my own taco shells & chips. I took corn tortillas and sprayed them with cooking spray and sprinkled them with salt. I then draped them them over a 9x13 inch baking dish. I put this into a 450 F oven for about 10 minutes. For the chips I just cut them into fourths sprayed them and sprinkled them with salt. I cooked them right along with the shells.