2. Remove corn kernels from cob, dice tomatoes and capsicum. Slice and toss wombok with 1 tbsp vinegar and salt and pepper to taste. Arrange everything on a platter or in small bowls and take to the table.
3. Remove chicken from sauce and place on a chopping board. Shred or chop (see notes) while reducing the sauce over medium heat. Return chicken to pan.
4. Add sour cream to sauce (use to taste, we added 1/2 tub) and stir to combine. Rinse and add beans. Adjust seasoning if needed.
5. Serve nacho chips at the table with toppings, pulled chicken and remaining sour cream for everyone to assemble their own nacho plate.
If you or your kids find the sauce a bit spicy, serve chicken separate instead of returning it to the sauce (step 3). Add the beans to the sauce (if you like) and serve the sauce on the side as a drizzle.
Add any other favourite toppings the kids might like!
Mexican simmer sauce 1 jar
Corn cob 1
Green capsicum 1
Baby wombok 1/2
Sour cream 1 tub (200g)
Black beans 400g
Nacho chips 1 bag
From your pantry:
oil (for cooking), salt, pepper, white / red wine vinegar