Slow cooked Chicken cooked in lime juice, guajillo and habanero falls apart with the touch of a fork and is perfect for tortillas, enchiladas, tostadas and empanadas.
|Boneless chicken||2 Pound|
|Lime juice||2 Tablespoon (from 1 lime)|
|Garlic||6 Clove (30 gm) , crushed|
|Mexican chili powder||3 Teaspoon|
|Red onion||2 , sliced|
|Guajillo chili||2 , chopped|
|Ripe tomatoes||2 , chopped|
|Habanero sauce||3 Teaspoon|
In a large bowl, combine chicken pieces, garlic, lime juice, salt, pepper, Mexican chili powder and mix well.
Allow to marinade for 30 minutes to overnight.
In a frying pan, heat oil and saute red onions.
Add chicken mixture and stir well. Cook until the color changes.
Add guajillo chillies, tomatoes, habanero sauce, salt, pepper and stir well.
Transfer the contents to slow cooker and cook overnight.
Serve as taco filling and enjoy!