Mexican Pulled Chicken Tacos

Mexican Pulled Chicken Tacos – a recipe for Mexican spiced, slow cooked pulled chicken served with homemade guacamole, sour cream, grated cheese and pink pickled onions all on top of a crispy taco. I’ve cooked Mexican Pulled Chicken like this for quite a long time now because it’s healthy, full of flavour and is really succulent. I used the same method in my recipe for Chicken Taco Bowl. Add any toppings you like – coriander, jalapeños, spring onions or sweetcorn would all work well. Let me know on Instagram (@documenting_my_dinner) how you get on!

RECIPE

SERVES 4

DIFFICULTY Level: Home cook

Ingredients:

For the Chicken:

• 4 chicken breasts or 8 skinless chicken thighs 
• 3 crushed garlic cloves
• 1 finely chopped green jalapeño chilli
• 1 tablespoon each of smoked paprika, garlic powder, chilli powder, oregano (Mexican oregano if you have), cumin and ground coriander
• 2 dried Guajillo Chillies (optional)
• Chipotle Chilli Paste (I use Cool Chile)
• Tablespoon brown sugar
• 1/2 of chopped tomatoes
• Salt and black pepper
• Rapeseed oil 

For the guacamole:

• Ripe avocado
• 4 cherry tomatoes
• 1 small red chilli and 1 spring onion
• A garlic clove
• The juice of half a lime
• Salt and pepper

To serve:

• Corn or wheat tortillas (toast in a dry frying pan)
• Grated cheese
• Sour cream
• Pink pickled onions (find recipe here – Chicken Taco Bowl.)

Method

1. Heat a casserole pan over a medium heat. All all the spices and dry fry for one minute.
2. Add a drizzle of oil and then add the garlic, chopped chillies and chicken breasts and sear the chicken on all sides just for a minute or so.
3. Add the chopped tomatoes, sugar, chipotle paste and a very generous grind of salt and pepper. Stir to combine.
4. Soak the dried chillies in just enough boiling water to cover for a couple of minutes and then blitz to a paste in a blender. Add to the sauce.
5. Turn the heat to low, put a lid on the pot, and cook for around 30-45 minutes. (Alternatively place all ingredients in slow cooker and cook on low for 6-8 hours)
6. Whilst the chicken is cooking, make the guacamole. Roughly chop the ingredients and then, on the chopping board, combine all the ingredients by chopping altogether. Season with salt and pepper and stir through the lime juice.
7. Serve the toasted tacos topped with sour cream, guacamole, the pulled chicken, cheese and pink pickled onions

Enjoy your Mexican Pulled Chicken Tacos and let me know how you find the recipe!