Tacos mexicanos caseros de pollo desmenuzado

Ingredientes

• 4 chicken breasts or thighs (approx. 700 g)
• 2 tsp smoked paprika powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp chili powder
• Salt and black pepper to taste
• 2 tbsp olive oil or sunflower oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 1 can chopped tomatoes (400 g)
• 100 ml chicken broth
• 8 small tortilla wraps
• 1 avocado, sliced
• 1 red onion, thinly sliced
• 80 g grated cheddar
• 4 tbsp sour cream
• Fresh cilantro, to taste
• 1 lime, in wedges

Preparación

1. 1

   Mix the smoked paprika powder, ground cumin, garlic powder, oregano, chili powder, salt and pepper in a bowl. Rub the chicken breasts or thighs all over with this spice mix.Heat a splash of oil in the frying pan over medium heat. Cook the chicken 3 to 4 minutes per side until a nice brown crust forms. Remove the chicken from the pan and set aside.Sauté the chopped onion and garlic in the same pan for about 2 minutes until softened. Add the tomato paste, can of chopped tomatoes and chicken broth. Stir everything well.Return the seared chicken to the pan. Turn the heat down, put a lid on the pan and let the chicken simmer gently for 25 to 30 minutes until cooked through and tender.Remove the chicken from the pan and pull it apart with two forks into shreds. Stir the pulled chicken back into the sauce and mix well. Taste and season with extra salt, pepper or chili.Warm the tortilla wraps briefly in a dry frying pan, 30 seconds per side. Place them on a plate and divide the pulled chicken over them.Garnish with slices of avocado, red onion, grated cheddar, sour cream, fresh cilantro and a generous squeeze of lime. Serve immediately and enjoy.