Chicken Tinga Tacos
Serves: 2 people
Takes: 15 mins - 30 mins
These are a crowd pleaser!
Tinga de pollo (Chicken Tinga) is shredded chicken in a spicy chipotle tomato sauce. You can used leftover cooked chicken too making this a mid-week winner.
Ingredients
2 chicken thighs, skin on and bone left in
2 small onions, 1 left whole and cut in half & 1 finely sliced
2 large cloves garlic, 1 left whole & 1 finely chopped
good pinch of salt, to taste
1 tablespoon veggie oil, I like rapeseed oil
1 teaspoon chipotle chilli paste
100g chopped tomatoes
100g tomato paste/puree
1/2 teaspoon sweet smoked paprika
good pinch of dried oregano
small bunch fresh coriander, roughly chopped
To serve:
4 tortillas
50g crema or thick yogurt
avocado slices
chopped cherry tomatoes and sliced red onions
lime wedges
fresh coriander leaves
Method
Place the chicken, the onion halves and 1 whole clove of garlic in a pan with a good pinch of salt.
Pour in enough water to cover and bring to a simmer before allowing to boil for 15 minutes.
Allow to cool before discarding the onion, garlic and the chicken skin.
Shred the meat from the bone and set aside while you make the sauce.
In a pan, gently heat the oil and add the sliced onions and sauté for 5 minutes or until soft and turning golden brown.
Add the chopped garlic and allow to cook for a further minute.
Stir in the chipotle chilli, chopped tomatoes, tomato paste/puree, smoked paprika and dried oregano.
Allow to cook on a gentle heat for 10 minutes, stirring often until it has thickened.
Stir in most of the coriander and add the shredded chicken.
Allow to warm through for a few minutes.
Taste and adjust the seasoning with salt if it needs it.
Pile the Chicken Tinga onto warm tortillas and top with goodies (crema, avocado, tomatoes, onions etc)
My tip: I love to crumble over cotija cheese for some extra saltiness but feta works just as well.
