Ingredients

• 2 tsp celery salt
• 1 tbsp dried oregano
• 1 tsp dried red chilli flakes
• 1 tsp garlic salt
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 limes
• finely grated zest and juice only
• 6 chicken thighs
• skin removed
• 6 tomatoes
• halved
• 1 large red onion
• cut into wedges
• 2 fat red or green chillies
• 4 garlic cloves
• peeled
• olive oil
• for brushing
• 1 dried chipotle chilli
• small bunch fresh coriander
• 2 limes
• juice only
• salt and freshly ground black pepper
• 3 ripe avocados
• 3 tbsp soured cream
• ½ lime
• finely grated zest and juice
• ½ unwaxed lemon
• finely grated zest and juice
• 1 tbsp olive oil
• 12-18 corn tortillas or flour tortillas (3 per person)
• soured cream
• to taste
• 200g/7oz Monterey Jack or strong cheddar cheese
• grated
• 1 bunch coriander
• finely chopped
• 1 bunch spring onions
• finely chopped

Directions

• For the spicy shredded chicken
• put all the dry ingredients and lime zest in a plastic food bag and shake well.
• Pat dry the chicken thighs using kitchen paper
• then squeeze the lime juice over them. Add them to the bag and mix well so that the spices coat the chicken. The lime is for flavour
• but it also helps the spices to stick.
• Leave the chicken to marinate in the fridge for an hour. Towards the end of the marinating time
• preheat the oven to 180C/Fan 160C/Gas 4.
• Tip the chicken into a roasting dish and roast for 35 minutes
• or until cooked through. Set aside to cool
• then remove the meat from the bone and shred.
• Meanwhile
• to make the roasted tomato salsa
• preheat the grill to high. Put the tomatoes
• onions
• fresh chillies and garlic on a baking tray and lightly brush with oil. Grill for 10 minutes
• or until the tomato skins are blackened. Place all the charred ingredients in a food processor. Add the chipotle
• coriander and lime juice and pulse until a chunky consistency is achieved. Season to taste and set aside.
• For the guacamole
• cut the avocados in half and remove the stones. Cut the flesh from the skins and roughly chop it
• then put it in a bowl and lightly crush it using a fork. Add the soured cream
• lemon and lime juice and zest. Season to taste and finish with a drizzle of oil. Set aside.
• To construct the tortilla towers
• place a dollop of guacamole in the centre of each plate and place a tortilla on top. Add a layer of guacamole
• then chicken
• salsa
• soured cream and cheese. Add another tortilla and repeat again. Finish with sprinkle of coriander and spring onions. Serve.