Step 1

Season the chicken, peppers and onion with all the spices and 1 tablespoon of canola oil. Be sure to coat the chicken, peppers and onion evenly with the spices and canola oil.

Step 2

Heat a large braising pan over medium heat. Add about 1 tablespoon of canola oil to the pan and sear the chicken only, on both sides until cooked through about 4-5 minutes. Set aside for about 1-2 minutes then shred the chicken on a cutting board with two forks.

Step 3

In the same pan add the seasoned peppers and onions and sauté until the peppers are tender and the onions are translucent.

Step 4

Add in half the can can of fire roasted tomatoes with the juice. Then add in the Sofrito and mix well. Pour in the chicken broth and simmer on low. Add the shredded chicken back to the pan and continue simmering for about 15- 20 minutes.

Step 5

Starting with one tortilla at a time, press it into the top of the sauce and add it to the skillet. Press the tortilla down with a spatula because it will start to bubble and pull away as it cooks.

Step 6

Add some of the shredded chicken, peppers and onions to one side of the tortilla and top with shredded mozzarella cheese. Cook until the bottom is lightly charred then fold the tortilla over in half to form a taco.

Step 7

Transfer to a plate and serve with the chopped cilantro and red onions. Enjoy!