2 cups (250 mL) cooked and shredded Maple Leaf® Prime® chicken
1 tbsp (15 mL) tomato paste
1 tsp (5 mL) adobo sauce
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
3/4 cup (175 mL) Mexican beer (pale lager)
1 jar (200 mL) Old El Paso® Taco sauce
6 Old El Paso® soft taco shells
1 can (127 mL) Old El Paso® chopped green chilies
1/3 cup (75 mL) sour cream
1/4 cup (60 mL) picked whole cilantro leaves
Heat oil in a large skillet over medium heat. Add garlic, onion, and chipotle. Cook for 3 to 5 minutes, or until onion is tender.
Add chicken, tomato paste, adobo sauce, cumin and salt. Cook, stirring, for 2 to 3 minutes, or until chicken is well coated. Add beer and taco sauce and bring to a boil. Reduce heat to medium-low and cook uncovered for 15 to 20 minutes or until sauce has thickened.
Assembly: Divide chicken mixture among taco shells. Top with chilies, sour cream and cilantro leaves. Serve with lime wedges.