Taking inspiration from a recent business trip to Barcelona here's a fantastic and easy recipe for an authentic Mexican dish, based on Spanish influences, which will soon become a standard in your culinary tool kit.
As with most situations, the filling is only as good as the ingredients which have been slowly and tenderly simmered with a variety of Mexican spices making your burrito, taco or tortilla sing "Hola!"
I'm not giving you an alternative method here; the aim is to cook low and slow for extra tenderness. As usual, you'll have a fair bit of liquid which isn't required in this dish, but don't throw it away, use it to cook rice and add another dimension to this staple side.
I served this with tortillas, spicy wedges, a simple salad, homemade salsa and a cooling mint yogurt sauce.
Ingredients (Serves 5-6)
2 or 3 good sized chicken breasts
1 tbsp olive oil
1/2 cup salsa
4 jalapeño chillies (or Serrano if you want even more heat)
1 can diced tomatoes
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1 chipotle in Adobo sauce
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
Hot sauce to taste
Add all the ingredients to your slow cooker and cook for 6-8 hours.
Remove the ceramic container from the unit 20-30 minutes before it's due to finish and p, using two forks, pull the chicken apart.
Return to the slow cooker for the remaining 20 Minutes and allow the chicken shreds to re-absorb some of the liquid. Pour off any liquid after cooking but save this for another dish.