• Tortilla
• One onion, diced
• Two cloves of garlic, squished, peeled and sliced
• One carrot, diced
• One stick of celery, diced
• One red pepper, thinly sliced
• About a tablespoon of tomato puree
• Teaspoon dried oregano
• Teaspoon smoked paprika
• Teaspoon cumin
• One chipotle chilli in adobo if we have it, otherwise two chillis big chillis or one birds eye chilli.
• Lime juice
• Orange juice
• Optional lager
• 500ml chicken stock
• Two chicken thighs or legs, deboned and skinned
• Rice
• Fresh coriander
• Guacamole (I would not dream of telling you how to make this, you are better at it)
• Sour cream
• Low moisture mozz
• Salt
• Pepper

Season the chicken and set to one side.

Over a low heat, sweat the onion, carrot, celery and peppers until soft. The onions want a little colour but not too much. Add the garlic and spices and cook for thirty seconds until fragrant. Stir in the tomato puree, then add the lager if you’re using it and reduce until thick. If not, skip straight to adding a squirt of lime juice, a glug of orange juice and the chicken stock. Stir until everything is combined, add the chicken and bring to a simmer.

After about 25 minutes, the sauce should be a bit reduced and the chicken tender enough to shred. Remove the chicken from the sauce and allow the sauce to continue reducing and thickening. You want it to coat a spoon.

While the sauce is doing its thing, cook your rice and prepare your guac. When the sauce is ready, shred the chicken and return it to the sauce. Taste for seasoning and spice and adjust to taste.

Assemble to your taste.