Jul 14 2026
Restaurants›1928 Beacon Hill›Condesa Recipe

Condesa Recipe

Inspired by 1928 Beacon Hill
Time45m
Serves4

Make Condesa Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Sauce Ingredients

Method

Preparation

  1. 1

    Cook the Chicken

    In a large pot, boil chicken in salted water for about 20 minutes or until fully cooked. Remove from water and shred the chicken using two forks.

  2. 2

    Prepare the Beans and Corn

    Rinse the black beans and drain the corn. Set aside.

  3. 3

    Make the Sauce

    In a small bowl, mix sour cream, lime juice, garlic powder, cumin, salt, and pepper until smooth. Adjust seasoning to taste.

  4. 4

    Prepare the Tortillas

    Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side, or until pliable.

  5. 5

    Slice the Avocado

    Cut the avocado in half, remove the pit, scoop out the flesh, and slice it into thin pieces.

  6. 6

    Chop the Cilantro

    Rinse and chop the fresh cilantro for garnish.

Assembly

  1. 7

    Assemble the Condesa

    On each tortilla, layer shredded chicken, black beans, corn, and avocado. Drizzle with the prepared sauce and sprinkle chopped cilantro on top.

  2. 8

    Serve

    Serve immediately while warm, with lime wedges on the side for extra flavor.

More from 1928 Beacon Hill