Makes 20

Ingredients: 

20 pack of corn tortillas 

4 x chipotle and honey chicken thighs

165g cream cheese

250g grated mozzarella 

1 tsp of Provenance Ancho rub

Vegetable oil for frying.

For the guacamole:

2 avocados

1 lime

Salt 

Tajin to finish

Method:

Preheat oven to 170deg C. Put the chicken thighs in a roasting dish and place in the oven for 25 mins.

Once cooked allow to cook and then shred off the bone and add to a bowl, then add in the grated mozzarella, cream cheese and ancho rub.

Mix thoroughly and put to one side. 

Make the guacamole by adding the avocado, lime juice and salt into a small blender and blend until smooth or to your liking, add to a serving bowl and sprinkle over some Tajin. 

Put the vegetable oil on a medium high heat or if using a fryer set to 190 degrees C. 

Warm the tortillas in some kitchen paper or a J cloth and microwave for 20-30 seconds until soft and pliable. 

Now fill each tortilla with a good amount of the mixture and roll up like a cigar, seal with a tooth pick to hold it in place while it fries. 

Add a few at a time to the oil and cook for 2-3 mins, turning if necessary and then drain on kitchen paper, serve on a platter with the guacamole.