Juicy pulled chicken tacos

Step 1/4

• 2 onions
• 1 tomatoes
• 4 cloves garlic
• 1½ tbsp vegetable oil
• ½ kg chicken thigh
• 100 g tomato paste

• knife
• cutting board
• large pot
• cooking spoon

Finely dice onions. Dice tomatoes. Slice garlic. Heat oil in a large pot and sear chicken thighs on all sides, then remove from the pot. Then add ¾ of the onions to the pot, fry for approx. 3–5 min. and season with salt. Add tomato paste and fry for another 5–8 min. until tomato paste has caramelized and darkened.

Step 2/4

• 1½ tbsp Kitchen Stories Viva la Spice seasoning
• ⅔ l beef stock
• 25 g cilantro
• 1 limes

• Viva la Spice seasoning

Add tomatoes and garlic, fry for approx. 2 min. Then add our VIVA LA SPICE seasoning and beef broth and mix. Add chicken pieces back to the pot, bring to a boil and simmer over medium-high heat for approx. 25–30 min. Meanwhile, chop cilantro. Cut limes into wedges.

Step 3/4

• fork
• immersion blender

Remove chicken from the broth, remove meat from bone with a fork, and shred. Purée broth with a blender and boil again for approx. 5–8 min., then add chicken again.

Step 4/4

• 100 g shredded mozzarella cheese

• pastry brush
• frying pan
• spatula

To assemble the tacos, brush tortillas with a little broth and place in a preheated pan. Fill with approx. 1 tablespoon each of meat and cheese, fold in half and fry until crispy on both sides, for approx. 1–2 min. Serve with more broth on the side for dipping, lime wedges, cilantro and remaining white onions.

Enjoy your meal!