This recipe is adapted from my little bite-sized Mexican book - it's so simple and needs so few ingredients I'm quite surprised I haven't made it sooner! There is a good kick to it, and you can make it as spicy or not as you wish.
3-4 chicken breasts
350 ml beef or chicken stock
250 ml tomato passata
grated rind of 1 orange
1 tsp dried chilli flakes
soured cream, to serve
1 avocado, stoned, peeled and sliced, to garnish
Heat the oil in a pan, and gently brown the chicken breasts, then set aside.
Make the sauce by adding the meat stock to the pan, then the passata, orange rind and most of the dried chilli flakes. Bring to the boil, reduce the heat, add back in the chicken breasts, and then leave to simmer for about half an hour until the sauce is reduced and thickened, and the chickenis cooked.
Remove the chicken from the pan, and shred them with two forks, then add them back into the sauce.
Cook the tortillas, either in the microwave for 45 seconds or in the oven, as instructed. Then divide the chicken mixture between the tortillas and roll them up. Serve the burritos with soured cream and sliced avocado, sprinkled with any remaining chilli, and a salad with lime juice and coriander.