Chicken birria tacos

Boil the stock in a pot or saucepan. Poach the chicken for 8 - 10 minutes until done, then remove from the pan and set aside to cool. Reserve the stock to use later. In the meantime, slice half of the onion into crescents and finely chop the rest. Dice the tomato and roughly chop the coriander. Transfer the tomato and coriander to a salad bowl, along with the finely chopped onion. Set aside until step 5.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the cumin with tomato paste and the smoked paprika for 1 - 2 minutes until fragrant, then add 100ml per person of the reserved stock. Bring to a boil, then transfer to a deep plate. Heat another drizzle of olive oil in the same pan over medium-high heat and fry the rest of the onion for 3 - 4 minutes. 

Shred the chicken into smaller pieces, either by hand or using two forks, then transfer to the onion. Add a third of the birria sauce and fry for 1 - 2 minutes. Prepare a parchment-lined baking sheet in the meantime. Heat a clean frying pan over medium-high heat. One at a time, dip each tortilla into the rest of the birria sauce and then fry for 30 seconds per side. Transfer directly to the baking sheet.

Top the tortillas with the chicken and the cheese, then fold them in half. Bake in the oven for 5 minutes or until the cheese has melted. Meanwhile, cut the lime into six wedges and juice one wedge per person directly into the salad bowl. Add the jalapenos* as preferred and season to taste with salt and pepper, then toss well to combine.

*Take care, this ingredient is spicy! Use as preferred.