- 2 chicken breasts and 4 chicken thighs, bone-in, skin on
- ½ white onion, roughly sliced
- 3 cloves garlic, peeled
- 3 cups Royito’s Hot Sauce (plus extra for topping)
- 3 cups water
- 3 avocados
- 1 large tomato, diced
- 1 lemon
- 1 (16 oz) can black beans, drained and rinsed
- 1 tbsp chopped fresh cilantro
- ½ tsp salt
- shredded Mexican cheese
In a large pot, pour in water and place in chicken, onion and garlic. Pour in Royito’s. The mixture should be liquid-like and cover the chicken completely. So if it looks like it needs more water, add it.
Bring to a boil, cover and reduce to simmer. Let it simmer for one hour. After an hour, uncover, take out the chicken and place it on a large baking sheet.
Remove chicken skins and shred all the meat with two forks. Put shredded chicken in a sauté pan on very low heat and add a couple of ladles of the cooking liquid to keep it moist and warm until serving.
To make the avocado salsa, add diced avocado, tomato, black beans, lemon juice, salt and cilantro and stir to combine. Assemble the tacos with cheese on bottom, followed by chicken, more Royito's and avocado salsa. Serve and enjoy!