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Pasilla and Guajillo Pepper Chicken Taco


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


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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