A ghost pepper and shredded chicken blend. Spicy lovers rejoice. This one packs a kick, so if your spice tolerance if rather light, you might consider sitting this one out. The peppers are slow boiled until tender and then blended with roasted garlic and salt. We slow boil our chicken breasts with a blend of salt, pepper, onion for several hours until the chicken breasts begin to break apart with a simple swirl of the pot. The shredded chicken and the ghost pepper sauce are mixed into a filling for a spicy tamale.