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Chicken Tinga Tacos
Smoky shredded chicken in a chipotle and tomato sauce, piled into warm tortillas, with quick pickled onions that are ready exactly when the tacos are.
You need (serves 4): 600 g chicken thighs or breast, 1 white onion, 4 garlic cloves, 1 bay leaf, 400 g tomatoes (or a tin), 2 or 3 chipotles in adobo, 1 tsp dried oregano, 1 tbsp oil, 12 corn tortillas. Pickle: 1 red onion, 120 ml cider vinegar, 1 tsp sugar, 1 tsp salt. To serve: avocado, coriander, lime, crumbled cheese.
DURATION
46m
ROUNDS
1
TIMERS
11
Pickle the Onion
05:00
Pickling
30:00
Poach the Chicken
02:00
Poaching
20:00
Blend the Sauce
05:00
Soften the Onion
08:00
Prep the Toppings
07:00
Shred the Chicken
05:00
Simmer the Tinga
10:00
Warm the Tortillas
03:00
Build
01:00