Pasilla and Guajillo Pepper Chicken Tacos

Pasilla and Guajillo Pepper Chicken Tacos

Pasilla and Guajillo Pepper Chicken Tacos
Slow-cooked in a tomato and red wine sauce
Ingredients
2 chicken breasts, skin on
1 cup red wine
1 400g can diced tomatoes
2 Tio Pablo Corn tortillas, diced
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.