Heat a large saucepan over a medium/high heat. Add a little vegetable oil and the chicken thighs. Cook for a few minutes on each side until nicely browned.

Reduce heat to medium. Add the chopped onion and Gran Luchito Chipotle Paste. Stir well and cook until the onion is softened (about 10 minutes).

Add the chopped tomatoes, stock & tomato puree. Stir well and leave to cook uncovered over a low heat for 1 hour, or until the chicken is falling away from the bone easily and the sauce is quite thick.

Remove the chicken bones and discard. Using 2 forks, shred the chicken. Mix well.

If too saucy, continue to cook until thicker.

When ready to serve, add the Sliced Mexican Green Cactus and roughly chopped coriander leaves. Stir well and serve with sour cream/creme fraiche, a squeeze of fresh lime and a sprinkle of coriander.