There are many, many variations of chicken tacos here in Belize. This recipe is one I developed, combining a recipe given to me by a Belizean friend and some other elements of chicken tacos I have eaten here. It uses ingredients that are really common and used in many dishes in Belize. I think the elements that make a taco "Belizean style" are a soft (rather than crunchy) tortilla, not too spicy, and not too many toppings. Hope you enjoy!
for the chicken
2 large chicken breasts, cooked and shredded
2 cups chicken broth (mine was homemade, if you use store bought cut back on the additional salt)
1 tsp red recado powder
1 tsp allspice berries
2 tsp soy sauce
2 tsp worcestershire sauce
dash of powdered jalepeno
salt to taste
for the onion topping
1 1/2 cups slice onions
1 tbs olive oil
for the tomato sauce
1 1/2 cups stewed tomatos (again, used homemade here- cut back on the salt if you used canned)
1/3 cup sliced onions (cooked)
1/8 tsp ground cumin
1/2 tsp salt
fresh corn tortillas
Start with the chicken. Combine the chicken, broth, and seasonings in a large pan, and cover and simmer for 20 minutes or so. Then remove the lid and allow the liquid to boil off. Your goal is to get rid of all the extra liquid, leaving chicken that is moist but with slightly crispy edges.
Do all the onion cooking at once. Fry the onions in the oil, and then turn down the heat, letting the onions soften and caramelize a bit.
Next is the tomato sauce. Take 1/3 cup of your cooked onion, and blend it in a blender with the stewed tomatoes, cumin and salt. Then simmer the mixture on the stove, low heat, for about 10 minutes to thicken the sauce a bit.
Warm the corn tortillas to serve, adding the fried onions and tomato sauce on the chicken.