BLACK BEAN DIP WITH MEXICAN TRUFFLES
  • 1 Can. Huitlacoche, Drained
  • 2 Tbsp. Canola Oil
  • 2 Ea. Chicken Thighs, De-boned
  • 1 C. Black Beans
  • 3 C. Chicken Stock
  • 1 Ea. Onion, Small Diced
  • 2 Tbsp. Paprika, Cumin, Garlic Powder, Salt, Pepper, Chili Flakes
  • 3 Ea. Tortillas
  • 1 Ea. Bacon Strip, Diced
  • 1 Ea. Bay Leaf
  • 2 C. Cooked Rice

Start by combining all the spices in a mixing (basically creating a dry rub). Next add the Chicken and dust generously in the rub, in a large pot add the canola oil and sear the chicken over high heat. Next add the bacon and onions, cook until onions are aromatic. Now add the Huitlacoche and the rest of the ingredients, cover and let simmer for 45 min. over low heat. Next using a hand mixer puree half the soup; serve over cooked rice.