Instructions
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Mix together spice rub ingredients in a medium bowl, add chicken and toss to coat.
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Heat a frypan over medium heat, add oil, onion and tomatoes and cook until slightly blackened.
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Place in a blender with garlic, chipotle, tomato paste, stock and vinegar and blitz until smooth.
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Pour over the adobo sauce, bring to the boil and simmer, covered, for 45 minutes.
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Remove the chicken, shred, place into a bowl and pour over a ladle of sauce.
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Heat a large frypan over medium heat, dip one side of the tacos in the fat at the top of the braising liquid and add to the pan.
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Top with chicken and mozzarella, fold over and fry until golden and crisp.
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Serve immediately with the braising liquid on the side to dip into and lime and salsa.
