½ jalapeno, seeded and diced (more or less depending on your personal preference)
1 tbsp balsamic vinegar (the ‘balsamic’ taste dissipated and a sweet & salty twang remains)
1 red bell pepper, finely diced
1 cup freshly chopped coriander & 1 lime, squeezed
8 flour tortillas
Spices:
1 tbsp ground cumin powder
½ tbsp cinnamon
1 tsp red chili pepper flakes
½ tsp smoked paprika
1½ teaspoons unsweetened cocoa powder
salt and pepper to taste
Instructions
Season chicken with salt and pepper and brown in a little oil over a medium flame.
Once browned, add all other ingredients and simmer, over a low heat, for about 45 minutes.
Turn the flame off and allow to cool slightly before tasting. Only when slightly cooled will you get a feel for spiciness and saltiness. Adjust spices to taste and reheat before serving.
Top with freshly chopped coriander and lime juice and serve with toasted tortillas.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/3-chocolate-valentines-day-recipes/