Chicken tinga tacos

Tender shredded chicken simmered in a smoky chipotle and tomato sauce, a classic from Puebla in Mexico. Pile into warm corn tortillas with quick-pickled onions, avocado and soured cream.

Ingredients

• 600 g Chicken thighs, boneless and skinless
• 15 ml Vegetable oil
• 1 Onions, sliced
• 0.2 Garlic, crushed
• 30 g Chipotle paste, start with less if you're unsure
• 2 g Ground cumin
• 1 g Dried oregano
• 400 g Chopped tomatoes
• 3 g Salt
• 1 Red onions, very thinly sliced
• 2 Limes, juiced
• 12 Corn tortillas
• 2 Avocados, sliced
• 100 g Soured cream
• 1 Little gem lettuce, shredded
• 60 g Feta, crumbled
• 15 g Fresh coriander, chopped

Method

1. Put the chicken in a pan, cover with water, add a pinch of salt and simmer gently until cooked through. Lift out, keep 150ml of the cooking water, and shred the chicken with two forks.
2. While the chicken cooks, mix the red onion with the lime juice and a pinch of salt and leave to turn pink, stirring now and then.
3. Heat the oil in a frying pan and cook the sliced onion until soft and golden. Add the garlic, cumin and oregano for a minute, then the chipotle paste, tomatoes and the saved cooking water. Simmer until thickened.
4. Stir the shredded chicken into the sauce and simmer for 5 minutes so it soaks up the flavour. Season to taste.
5. Warm the tortillas in a dry frying pan for 20–30 seconds each side, then wrap in a clean tea towel to keep soft.
6. Put everything on the table and let people fill their own tacos with chicken, lettuce, pickled onions, avocado, soured cream, feta and coriander.