Pollo pibil with Yucatán-style beans and queso fresco

Prep and cook instructions are identical for both chicken options.

• Peel and thinly slice half the onion; coarsely chop the remaining onion for the beans. [Peel and thinly slice 1 onion; coarsely chop 1 onion.]
• Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-thick strips; season lightly with salt and pepper.

In a medium bowl, combine the chicken and pibil marinade and toss to coat; set aside.
In a small sauce pot, bring the apple cider vinegar and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the thinly sliced onion, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

• Rinse the black beans.
• Rinse the pinto beans.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the coarsely chopped onion and Mexican spice blend, season with salt and pepper, and cook until fragrant, about 1 minute. Add half the black beans and mash with a fork or the bottom of a cup. Add the tomatoes, pinto beans, remaining black beans, and ½ cup [1 cup] water and cook, stirring occasionally and adding more water as needed, until the beans are warmed through and the mixture is thickened slightly, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.

In the same pan used for the beans, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the chicken and marinade and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, prepare the garnishes.

• Crumble the queso fresco.
• Coarsely chop the cilantro.

Transfer the beans to individual plates and top with the chicken. Garnish with the pickled onion, queso fresco, and cilantro and serve.