For the chicken:
I boiled 3 chicken breasts in about 6 cups of salted water. Next, I shredded the chicken, drained all but 3 cups of the broth, put the chicken back in the pot and added: 3 tbl cumin, 2 tsp black pepper, 3 chopped chipotle in adobo sauce, 2 garlic cloves, minced, a few dashes of Chalula hot sauce and squeezed half a lime in as well. I mixed in about a cup of black beans and a can of fire roasted tomatoes. Put the lid on and move on to the sour cream. The longer the chicken simmers in the pot (med temperature) the better it will taste.
For the sour cream:
1 cup sour cream, 1/2 fresh lime juice, a few dashes of cayenne pepper, and 1 tsp of cumin. Mix together and chill.
For the sweet potatoes:
Preheat oven to 420 degrees. Dice 2 sweet potatoes into 1-2 inch cubes. Place them on a foil lined cookie sheet and drizzle with extra virgin olive oil, salt, pepper, and cayenne pepper. If you love cumin as much as I do, add about a teaspoon onto your potatoes. I love how the smokey cumin cuts the sweetness of the potatoes. I sliced up a Spanish onion and layered it in with my potatoes. Pop them in your oven until tender, about 30-40 minutes.
Next up, the fun part! Making the tacos! Start with a small flour tortilla.