Ingredients Breakdown
| Ingredient | Amount |
|---|---|
| Chicken thigh or breast | 500g |
| Chopped tomatoes (canned) | 1 tin |
| White onion, diced | 1 |
| Red pepper, diced | 1 |
| Garlic cloves, crushed | 3 |
| Stock pot or stock cube | 1 |
| Chipotle paste or chili | 1 tbsp or 1 whole chili |
| Light brown sugar | 2 tbsp |
| Smoked paprika | 1 tbsp |
| Chili powder | 1 tbsp |
| Ground coriander | 1 tbsp |
| Ground cumin | 1 tbsp |
| Dried oregano | 1 tbsp |
| Salt & Pepper | To taste |
| Water | 350g |
| Corn tortilla shells | 8 |
| Grated cheese | As much as desired |
Step-by-Step Instructions
1. Slow Cook the Chicken
✅ Add all ingredients (except tortillas and cheese) to your slow cooker.
✅ Cook on HIGH for 4 hours or LOW for 8 hours.
2. Shred the Chicken
✅ Remove the cooked chicken from the slow cooker and shred with a fork.
3. Blend the Sauce
✅ Use a blender to puree the juices and vegetables from the slow cooker into a smooth sauce.
4. Fry the Tortillas
✅ Heat a frying pan over medium heat with a small splash of oil.
✅ Dip one or two tortillas into the sauce, then place them in the hot pan.
✅ Cook until crispy and golden on one side, then flip.
5. Assemble the Tacos
✅ Once flipped, sprinkle grated cheese over the toasted side.
✅ Place shredded chicken on one half of the tortilla.
✅ Fold the tortilla over to form a taco.
6. Finish Cooking & Serve
✅ Fry the folded taco on both sides until crispy and cheese is melted.
✅ Repeat until all tacos are made.
✅ Serve with a small bowl of leftover sauce for dipping.
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