Spicy bird tacos

Well, after all the speculation about these I thought I should probably post the recipe !!

This carries on with my Mexican obsession and is from my Mexican cookery bible. I've made these before with fresh chicken breast but as we'd had friends over for lunch on Sunday and I had quite a lot of left over chicken this seemed like a perfect solution. I did these as burritos instead of tacos and added some black beans into the burrito as I had a tin open but they're not essential. You may also notice from the picture the ends of the burritos are a little singed - I was side tracked while cooking them by the small people ! It didn't affect the flavour at all really.

On the Weight Watchers scale it's not so good, coming in at 16pps per portion but is fine if you're careful the rest of the day !!

SPICY BIRD TACOS
serves 4

1 tbsp olive oil and a knob of butter (I reduced these to try and reduce the fat content)
1 large onion sliced
salt & pepper
1 tbsp brown sugar
generous pinch each of ground allspice and cinnamon
2 fresh bay leaves
2 fat cloves of garlic chopped
2x400g cans of chopped tomatoes
2 tablespoons of chipotles en adobo (I used Discovery chipotle paste)
600-800g leftover roast chicken
16 small corn tortillas or 8 larger ones

Heat the olive oil and butter in a pan and then add the onion, seasoning, sugar, spices and bay leaves and cook for 15 minutes then add the garlic cloves and cook for a further 5 minutes.

Add the tomatoes and chipotles and simmer for at least 15 mins over a low heat. Finally add the shredded chicken and check the seasoning. Remove the bay leaves before serving !

I served these in tortillas with a spoon of black beans and then topped with sour cream and grated cheese which went all melty and gorgeous.