2 (4-6 ounce) chicken breast
2 cloves garlic, smashed
1 bay leaf
1 (15-ounce) can tomato sauce
1/4 cup brown sugar
2 tablespoons chipotle in adobo sauce
1 tablespoon Worcestershire sauce
1/2 tablespoon smoked paprika
2 teaspoons chili powder
2 teaspoons freshly squeezed lime juice
Kosher salt and crushed red pepper flakes, to taste
6-8 empanadas dough shells (such as Goya)
Avocado, thinly sliced
Pickled red onions, recipe here
Cojita cheese (Queso blanco or Queso Fresco, alternatively)
In a slow cooker, combine chicken breast, garlic, bay leaf, tomato sauce, brown sugar, chipotle sauce, worcestershire, paprika, chili powder, lime juice, kosher salt and red pepper flakes. On low temperature, slow cook the chicken until falling apart, for at least 4 hours, up to overnight. Transfer the chicken to a separate bowl, and shred it using two forks. Reserve a 1/2 cup sauce to coat the chicken.
Heat 1 tablespoon olive oil large skillet over medium-high heat and brown the empanadas on each side, about 3 minutes per side. Repeat until all empanadas are cooked.
Assemble the taco: empanadas, shredded chicken, avocado, pickled red onions, tomatoes, cilantro, sour cream, cilantro, lime wedge, cheese.