Taco with pepper and bean filling

  • 10 persons



1. Spread the chicken skin on baking paper and sprinkle lightly with salt. Place another piece of baking paper on top and spread another layer of chicken skin. Place another piece of baking paper on top and press between two baking sheets, which can run on the same rack in the oven. Bake the chicken skins for 60 minutes at 150°C until golden and crispy.

2. Cook the beans as directed on the packet.

3. Lightly toast the garlic, onion and fennel seeds and add the cayenne pepper, coarsely chopped grilled peppers, the cooked beans and lemon juice. Bring to a light boil and season to taste with salt. Use the stock from the grilled peppers to adjust the consistency, alternatively add a little water.

4. Arrange the tortillia by adding the pepper bean filling, break the crispy chicken skin into smaller pieces and finish with freshly grated lime and chipotle mayonnaise. Serve with a lime wedge.