1tbspCooking Oilplus more for cooking the tacos later
2largeChicken Breastscubed
4-5clovesGarlicfinely chopped
2Red Chillieschopped (optional)
1Onionchopped
2tbspChipotle Paste
½tspCumin Powder
¾tspPaprika
1tspSalt
½tspBlack Pepper
1cupChicken Broth
1cupTomato Passata
1Lime
2tbspFresh Coriander Leaveschopped
12Small Tortilla Wraps
Jalapenossliced
Grated Cheese
Instructions
Heat cooking oil in a large pot over medium heat. Cook garlic for 1-2 minutes until golden and fragrant.
1 tbsp Cooking Oil, 4-5 cloves Garlic
Then add the chopped onions and red chillies (if using). Saute for 5 minutes until golden in colour.
1 Onion, 2 Red Chillies
Season with salt, black pepper, cumin powder, and paprika. Then stir in chipotle paste.
2 tbsp Chipotle Paste, ½ tsp Cumin Powder, ¾ tsp Paprika, 1 tsp Salt, ½ tsp Black Pepper
Add chicken and stir until coated. Stir in the tomato passata and chicken broth.
2 large Chicken Breasts, 1 cup Tomato Passata, 1 cup Chicken Broth
Simmer and cover to cook for 1 hour, stirring occasionally.
The chicken should be super tender at this point and easy to break into shreds. If not, leave to cook longer. The longer you cook, the more tender the chicken gets.
Shred the chicken, add a squeeze of lime juice and toss with chopped coriander leaves.
1 Lime, 2 tbsp Fresh Coriander Leaves
Heat a little bit of oil on a frying pan over medium heat. Lay down a tortilla wrap and top one side of it with the pulled chicken.
12 Small Tortilla Wraps
Add sliced jalapenos and grated cheese on top of the chicken. Fold the empty side of the tortilla over the filled side and gently press it down.
Jalapenos, Grated Cheese
Fry till the cheese starts to melt and the taco is golden in colour on both sides. Remove from pan and repeat with remaining tacos. Serve warm.
Notes
Tomato passata is strained tomatoes and, therefore, give a smoother texture and a slightly richer flavour. But if you don't have any, you can substitute with the same amount of tinned chopped tomatoes.
The longer you cook the chicken, the more tender the meat gets and easier to shred.
I use flour tortillas for these tacos as they are generally softer to manage and easier to fold on the pan. However, if you prefer, you can use corn tortillas. I use Gran Luchito's soft taco wraps.
Feel free to also include some guacamole or cantina beans as the taco filling. Or you can also serve them separately as side dishes to serve!