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.