Chilaquiles Rojos con Pollo (Tortilla Chips in Tomato Chilli Sauce with Chicken)

• 1 medium Red onion
• 60 ml Apple cider vinegar
• 1 piece Lime
• 45 ml Vegetable oil
• 10 pieces Corn tortillas
• 350 g Chicken thighs, boneless, skinless
• 2 cloves Garlic
• 500 g Tomato, ripe
• 2 tsp Guajillo chili powder
• 80 ml Mexican crema
• 50 g Cotija cheese
• 10 g Fresh coriander

1. Thinly slice the red onion and put it in a mixing bowl with the apple cider vinegar and a pinch of salt. Squeeze in a little lime juice, then set aside to lightly pickle while you cook.
2. Cut the corn tortillas into triangles. Heat 30 ml of the vegetable oil in a large frying pan over medium-high heat, then fry the tortilla pieces in batches for 3 to 5 minutes, turning, until crisp and lightly golden. Transfer to a plate and season with a pinch of salt.
3. Wipe out the pan, then heat the remaining vegetable oil over medium heat. Add the chicken thighs and cook for 5 to 7 minutes, turning once, until browned and cooked through. Transfer to a board and shred or pull into bite-size pieces.
4. In a saucepan over medium heat, cook the garlic for 30 seconds until fragrant. Add the tomatoes and guajillo chili powder with 120 ml water and a pinch of salt, then simmer for 8 to 10 minutes until the tomatoes collapse and the sauce looks slightly thickened. Blend until smooth, then return to the pan and keep warm over low heat.
5. Add the crisp tortilla chips to the warm sauce and toss with tongs for 30 to 60 seconds, just until coated and slightly softened but still with some bite. Divide between bowls and top with the shredded chicken.
6. Drizzle over the mexican crema and crumble over the cotija cheese. Drain the pickled onion and scatter it on top with the fresh coriander. Serve with the remaining lime cut into wedges for squeezing at the table.

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