Mexican Chicken Tacos

Step 1

Place chicken (600g) into the internal steaming basket. Set the basket in place. Add the liquid stock (600g) to the bowl. Program 11 minutes / 100C / Speed 2, measuring cap on. Remove the lid and mix the chicken pieces around to allow for even cooking.

Step 2

Program again 11 minutes / 100C / Speed 2, measuring cap on.

Step 3

Once cooked, remove chicken and liquid. Set both aside.

Step 4

Clean and dry the bowl. Add onion (1), garlic cloves (and chilli (to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.

Step 5

Add the cumin (1 tsp), coriander (1 tsp), paprika (1 tsp) and oil (20g) to the bowl. Program 5 minutes / 110C* / Speed 2.

Step 6

Add chicken back to bowl. Shred Reverse+Speed 4 / 4-6 seconds.

Step 7

Squeeze lime juice (from 1 lime) over the chicken and add a little of the set aside chicken stock to moisten chicken. Season with salt and pepper. Mix Reverse+Speed 2 to combine.

Step 8

Serve in tortillas with fillings of choice.