Tinga de Pollo Tacos with Chipotle Sauce

Tinga de pollo

• 1 tbsp Sunflower oil
• 1 large Yellow onion
• 3 cloves Garlic
• 3 tbsp Chipotle sauce
• 400 g Canned chopped tomatoes
• 250 ml Chicken stock
• 700 g Chicken thighs, boneless, skinless

To serve

• 150 g Crème fraiche
• 2 medium Lime
• 20 g Fresh coriander
• 12 pieces Corn tortillas

1. Halve and thinly slice the onion. Finely grate or crush the garlic, and cut 1 lime into wedges; zest and juice the other lime into a mixing bowl.
2. Heat the sunflower oil in a large frying pan over a medium heat. Add the onion and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
3. Stir in the garlic and cook for 30 seconds until fragrant. Add the chipotle sauce and cook for 1 minute, stirring to coat the onions.
4. Add the canned tomatoes and chicken stock, then nestle in the chicken thighs. Bring to a gentle simmer, cover, and cook for 15 minutes until the chicken is cooked through and tender.
5. Transfer the chicken to a plate and shred with two forks. Simmer the sauce uncovered for 3 to 5 minutes until slightly thickened, then stir the chicken back in and cook for 2 minutes to coat.
6. In the bowl with the lime zest and juice, mix the crème fraiche with 1 tbsp chipotle sauce taken from the pan, to make a quick chipotle sauce. Taste and adjust with a little more lime juice if you like it sharper.
7. Warm the corn tortillas in a dry saucepan over a medium heat for 20 to 30 seconds per side, keeping them covered as you go. Fill with the chicken tinga, drizzle with the chipotle crème fraiche, and finish with coriander and lime wedges.

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