Chicken Tinga Tacos

• chicken thigh, boneless500g
• tomato, roughly chopped4 piece
• chipotle in adoboadjust to taste2 tbsp
• onion, sliced1½ piece
• garlic, crushed3 clove
• oreganomexican oregano if you have it1 tsp
• corn tortilla12 piece
• cilantro, choppedto finish½ bunch
• lime, cut into wedges2 piece
• oil2 tbsp

Method

1. 1

   Simmer chicken thighs in salted water with half an onion and a garlic clove until tender; reserve broth.

2. 2

   Blend tomato, chipotle in adobo, garlic, and oregano with a splash of broth into a smooth salsa.

   Start with one chipotle and add more for heat.

3. 3

   Sauté sliced onion in oil until soft; pour in the salsa and simmer 8 minutes.

4. 4

   Shred the cooked chicken and add to the salsa; simmer until the meat soaks up the sauce.

5. 5

   Warm corn tortillas on a dry skillet until pliable.

   Stack and wrap in a tea towel to keep them soft.

6. 6

   Fill tortillas with tinga; top with chopped onion, cilantro, and a squeeze of lime.

Per serving

385

kcal

28g

protein

38g

carbs

14g

fat