“Taco Cart” Style Chicken Tacos

Rinse and soak beans overnight.

Combine beans, onion, stock, and bay leaf in a medium saucepan.

Bring to a boil and reduce heat to a simmer. Cook until tender and the liquid has thickened a little.

More stock may be needed if beans get too dry.

Salt and pepper to taste.

While beans are cooking, place chilies in a sealable container. Add hot water to cover chilies and let sit 10 minutes.

Cut chilies lengthwise and remove seeds. Scrape the flesh from the inside of the chilies to remove it from the skins and make a paste. Discard the skin.

Heat olive oil in a skillet over medium heat until it just starts to smoke. Add shallots and garlic and saute until the edges of the garlic start to brown.

Add the chili paste and saute for another minute.

Add the beer, lime juice, and chicken. Cook over medium heat until chicken is very tender (about 10-20 minutes).

Add salt and pepper to taste.

Per serving, heat a skillet over low to medium heat and cook two tortillas until just warmed. Top tortillas with the chicken, black beans, queso fresco, salsa, cilantro and sour cream.