Chicken Tinga Tacos

Ingredients (12)

• 1 1/2 lb boneless skinless chicken thighs
• 1 white onion, sliced
• 3 cloves garlic
• 1 (14 oz) can fire-roasted tomatoes
• 2-3 chipotle peppers in adobo, plus 1 tbsp sauce
• 1 tsp dried oregano
• 1 tsp ground cumin
• 12 corn tortillas
• 1/2 cup Mexican crema or sour cream
• 1/2 cup crumbled cotija
• 1 red onion, thinly sliced, plus lime juice to pickle
• 1 handful cilantro

Steps

1. Toss the red onion with the juice of a lime and a pinch of salt; set aside to pickle.
2. Simmer the chicken in salted water with half the white onion for 15 minutes until cooked through. Shred with two forks.
3. Blend the tomatoes, chipotles, adobo sauce, garlic, oregano and cumin until smooth.
4. Cook the remaining onion in a little oil until soft. Pour in the sauce and simmer 5 minutes.
5. Fold in the shredded chicken with a splash of the poaching liquid. Simmer 10 minutes until the sauce clings.
6. Char the tortillas over a flame or in a dry pan. Fill with tinga, pickled onion, crema, cotija and cilantro.