A traditional Mexican taco filling laced with chipotle chillies.
4 chicken thigh fillets or use pork instead
1 red capsicum, cut in half and de-seeded
4 cloves garlic, peeled
1/4 cup white wine vinegar
2 tbsp roasted cumin seeds
3 tbsp honey
2 dried chipotle chillies, soaked and de-seeded
3 dried red chillies, soaked and de-seeded
Place all ingredients in a pressure cooker with 1/4 cup water. Cook for 16 minutes on full pressure, release pressure and, when you can take the lid off, transfer thighs to a bowl. If you don't have a pressure cooker, place ingredients in a large saucepan, cover with water and simmer gently for 1 hour. Shred the meat with tongs.
Place the sauce in a blender and purée. Combine the sauce and the chicken. This can be served hot or at room temperature.
To make a feast of it, serve with:
- Tomato salsa
- Grilled flathead for tacos
- Grilled skirt steak for tacos
- Aromatic salad
- Mexican mayonnaise
- Corn on the cob with cheese and lime