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Pasilla and Guajillo Pepper Chicken Taco


Ingredients:

2 chicken breasts, skin on

1 cup red wine

1 400g can diced tomatoes

1 brown onion, chopped

2 cloves garlic, diced

1 Dried Pasilla Negro Chilli, stem and seeds removed and diced

1 Dried Guajillo Chilli, stem and seeds removed and diced

1 ½ tsp Tio Pablo Red Chilpotle Salt

1 tsp coarse black pepper

1 tsp honey

1 tsp Tio Pablo Mexican Oregano

2 Tbl raisins

3cm piece of cinnamon stick

pinch of cloves

10 Tio Pablo Tortillas

Onion slices to top

Iceberg lettuce, chopped, to top

Fresh coriander to top

Directions:

Place first 15 ingredients into a slow cooker and cook on low for at least 3-4 hours.

Stir ingredients around about every half and hour and remove the cinnamon stick after three hours. With a fork, shred the chicken and stir through sauce.

In a small frying pan, heat tortillas until warm and pliable. Spoon on chicken and top with lettuce, onion slices and coriander. Eat immediately. Makes at least 10 tacos.







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