Tinga de Pollo (Chipotle Shredded Chicken)

• 1 tbsp Sunflower oil
• 1 large Yellow onion
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 3 cloves Garlic
• 1 ½ tsp Ground cumin
• 400 g Canned chopped tomatoes
• 3 tbsp Chipotle sauce
• 700 g Chicken thighs, boneless, skinless
• 12 pieces Corn tortillas
• 120 g Queso fresco
• 15 g Fresh coriander
• 2 pieces Lime

1. Halve and thinly slice the yellow onion. Finely chop the garlic, roughly chop the fresh coriander, and cut the lime into wedges.
2. Heat the sunflower oil in a large pot over medium heat. Add the onion with the fine sea salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
3. Stir in the garlic and ground cumin and cook for 30 to 60 seconds until fragrant. Add the canned chopped tomatoes, chipotle sauce and black pepper, then bring to a gentle simmer.
4. Nestle in the chicken thighs and simmer gently, partially covered, for 18 to 22 minutes until the chicken is cooked through and tender. Turn the chicken once or twice so it cooks evenly.
5. Transfer the chicken to a board and shred it with two forks. Return it to the pot and simmer for 5 to 8 minutes until the sauce clings to the chicken; taste and adjust with a little more fine sea salt if needed.
6. Warm the corn tortillas in a dry frying pan over medium heat for about 20 to 30 seconds per side, or until pliable. Spoon the tinga into the tortillas, crumble over the queso fresco, and finish with fresh coriander and a squeeze of lime.

Made this recipe? Rate it — a comment is optional.