Chicken Tinga Tacos

• boneless skinless chicken breasts↗3 3

  (about 650g)

• plum tomatoes↗3 3

  cut in half (about 300g)

• onion↗1 1

  cut in half

• garlic cloves↗3 3

  minced

• vegetable oil↗3 tbsp 3 tbsp
• chipotle peppers↗2-3 2-3

  in adobo sauce, minced

• dried oregano↗½ tsp ½ tsp
• corn tortillas↗12 x 12cm 12 x 12cm

  or tostadas

• marinated red onion

  (see recipe, below)

• queso fresco200g 200g

  or feta, crumbles

• cilantro leaves↗handful of handful of
• limes↗4 4

  sliced into wedges

Step-by-step instructions

1. 1

   Place the chicken in a medium pot, add the tomatoes, half of the onion, garlic, 1 tsp salt and 500 ml water. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 15‑20 minutes until the chicken is done. Turn off the heat and let it cool slightly.

2. 2

   Thinly slice the remaining onion. Heat the oil in a large skillet over medium‑low heat and sauté the onion rings until translucent and lightly golden, about 5 minutes. Meanwhile, shred the cooked chicken with two forks or by hand, keeping the broth and cooked vegetables. Set aside.

3. 3

   Place the cooked tomatoes, sautéed onion and garlic in a blender together with the chipotle and blend until smooth. Add the sauce, 150 ml of reserved chicken broth and dried oregano to the skillet with the sautéed onion. Mix well, reduce heat to minimum, cover and simmer for 15 minutes to combine flavors. Add the shredded chicken and heat through for 1‑2 minutes. Remove the skillet from the heat and let it cool for 3‑5 minutes. Serve the chicken tinga on warm tortillas or corn tostadas, sprinkling with your favourite toppings (we used feta crumbles, marinated red onion and cilantro leaves). Serve lime wedges on the side for squeezing.