Ingredients
- 2 tbsps oil
- 1 coarsely chopped medium onion
- 1 coarsely chopped small red capsicum
- 1 tbsp finely chopped fresh garlic
- 1 can (410 g) diced tomatoes, drained
- 1/2 cup chicken stock
- 1/3 cup Cholula® Original Hot Sauce
- 1/4 cup fresh lime juice
- 2 chipotle peppers in adobo sauce
- 1 tsp salt
- 1/2 tsp Ground Black Pepper
- 1/4 tsp Ground Cumin
- 3 cups shredded cooked BBQ chicken
- 12 (6-inch) corn or flour tortillas, toasted
Optional Toppings
- Chopped fresh coriander
- Firm Feta or Shredded Mozzarella
- Chopped white onion
- Fresh lime wedges
- Pickled red onions
- Sliced avocado
- Sour cream
Method
- Heat oil in medium frying pan over a medium-high heat. Add onion and capsicum; cook until softened, about 3 minutes. Add garlic; cook and stir 1 minute or until fragrant.
- Stir in tomatoes, stock, Hot Sauce, lime juice, chipotle peppers, salt, pepper, and cumin. Simmer 6 – 8 minutes until slightly thickened. Remove from heat.
- Transfer mixture to a blender container. Puree on high speed, with centre of lid removed to allow steam to escape, until well blended and smooth.
- Return sauce mixture to pan. Add chicken, stirring to coat well with sauce. Cook on medium heat just until heated through. Spoon chicken mixture into tortillas. Serve with assorted toppings, as desired.
(This recipe was sourced and adapted from cholula.com)