I love Mexican, authentic or otherwise as much as the next person, in fact I could probably eat Mexican food every day. I didn't want a chilli con carne or other red meat dishes, I wanted chicken, juicy chicken breast with sour cream and avocado and cheese, but I didn't want fajitas, I wanted some sauce, the search began. It ended pretty quickly when I found Thomasina Miers' recipe Spicy Chicken Tinga Tacos here. It was perfect, pretty simple which is always excellent. I didn't have left overs for once so I used chicken breast pieces and poached in water first. I also didn't have any Chipotles en adobo, but my local supermarket did have chipotle chilli paste which I assumed would be a good substitute and as I haven't found the chipotles en adobo to try to compare the flavour, I shall of course report back when I do. I served with flour tortillas as I couldn't get corn ones, rice, cheese, sour cream and very finely sliced red onion that I had left to macerate in lime juice. The red onion is amazing, trust me it will zing up any Mexican food.
The best part about this meal was of course the leftovers. I used the leftover chicken mixture to make my version of enchiladas, so two flour tortillas, spoon in the chicken mixture fold in the ends and roll up, place in an ovenproof dish.
Preheat the oven to Gas Mark 6. Meanwhile make the spicy tomato sauce
I can of chopped tomatoes
1 tsp cayenne pepper
1 tsp smoked paprika
3 tsp chilli powder
1tbsp of cocoa powder
1/2 a cup of water
Put the spices and cocoa in a pan and over a low heat warm them through until they start to become aromatic, then add the water and stir until you have a thick paste.
Add the tomatoes and cook until hot through, the longer you let it mingle together.
Pour the sauce over the rolled up tortillas and add grated cheese. Put in the oven and cook for about 25-30mins. Serve with avocado and sour cream.
Enjoy
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