Chicken Tinga Tacos (Shredded Chicken in Chipotle Tomato Sauce)

• 1 medium Yellow onion
• 1 tbsp Sunflower oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 2 tbsp Chipotle sauce
• 400 g Canned chopped tomatoes
• 350 g Chicken thighs, boneless, skinless
• 6 pieces Corn tortillas
• 10 g Fresh coriander
• 1 medium Lime

1. Thinly slice the onion. Finely chop the garlic, roughly chop the coriander, and cut the lime into wedges.
2. Heat the sunflower oil in a large frying pan over a medium heat. Add the onion with the salt and pepper, then cook for 6 to 8 minutes until soft and lightly golden.
3. Stir in the garlic, ground cumin and dried oregano, and cook for 30 to 60 seconds until fragrant. Add the chipotle sauce and canned tomatoes, then bring to a gentle simmer.
4. Nestle in the chicken thighs and simmer gently for 12 to 15 minutes, turning once, until the chicken is cooked through and the sauce has thickened slightly. Transfer the chicken to a bowl, then shred with two forks.
5. Return the shredded chicken to the pan and simmer for 3 to 5 minutes, stirring, until the sauce clings to every strand. Taste and adjust with a pinch more salt and pepper if needed.
6. Warm the corn tortillas in a dry pan over a medium heat for about 20 to 30 seconds per side, until pliable. Fill with the chicken tinga, scatter over coriander, and serve with lime wedges for squeezing.

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