INGREDIENTS
3
ancho chilis
4 servings
avocado
15 oz
canned black beans
2 qt
chicken stock
1 tbsp
corn flour
2
ears of corn
1 cup
fresh cilantro leaves
1 tbsp
ground cumin
4 servings
kosher salt
4 servings
lime wedges
1 1/2 cups
onion
2
oregano
1 cup
poblano pepper
4 servings
scallions
2
skin on boneless chicken breast halves
1 1/2 lb
tomatoes
1 strips
tortilla strips
2 tbsp
vegetable oil
1 tbsp
whole garlic cloves