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  • Chipotle & honey chicken taquitos with guacamole by Barry Horne

    Chipotle & honey chicken taquitos with guacamole by Barry Horne

     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.