Ingredients.

2 cipolates “adobo” chiken

2 tablespoon soured cream

1 lime juice

For the pico de gallo salsa

2 large ripe tomatoes ½ onion finely chopped

1 green serrano or japalpeno chilli finelty chopped

for the gracamole 1 green jalapeno or serrano chilli desceededand finely chopped ½ small onion finely chopped

1 lime juice only .

Small handfull fresh coriander roughly chopped

To serve

½ lettuce shreaded

150gr long grain rice white

4 tablespoon soured cream

4 large flour tortillas

4 tablespoon grated mozzarella

Method

To make the chicken mix the lime juice, garlic , oil , oregano , chills , sugar and salt and pepper and place in the fridge for about 2 hours.

Meanwhile to make the chipolata cream mix the onion and a pinch of salt and set aside

To make the pico de gallo mix all the ingredients with 1 teasepoon of salt in a bowl and set aside .

To make the glace mole pound the chills into the pestle and Marmara with the onion and ¼ teaspoon of salt in the lumpy paste. add the avocado and break up freshly with a fork . the result should be lumpy not smooth. Stir in the lime juice over a high heat and cook the chicken tights without the marinade until browned and sealed

Add the marinade to the pan cover with a lid and cook fifteen minutes or until the chiken is cooked through as the juices run clear . slice the chiken into stripes . divide the tortillas beetween four plates , with the rice, chiken sauces and lettuce.

Fold up the bottom of each tortillas , then fold the side and roll to contathe filling , cut in half and serve .

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