Chicken tinga

Chicken tinga

From
M is for Mexican
Serves
2
Prep
15 mins
Cooking time
45 mins

Ingredients

Quantity Ingredient
1 guajillo chilli
1 tablespoon olive oil
300g skinless, boneless chicken thighs
1 onion, finely sliced
2 garlic cloves
1 tablespoon oregano
2 heaped teaspoons flaked chipotle
200g chopped fresh or tinned tomatoes
3-4 tomatillos
sea salt
4-6 tortillas, to serve
1 little gem lettuce, shredded, to serve
100g sour cream, to serve
salsa of choice, to serve

Method

  1. Halve the chilli and toast in a dry frying-pan over a medium-heat for 1–2 minutes until aromatic, then place in a bowl and cover with the just-boiled water. Heat the olive oil in the same frying pan and brown the chicken for 5 minutes on each side, then remove with a slotted spoon to a plate.
  2. In the same pan, fry the onion, garlic, oregano, chipotle and a pinch of sea salt for 10 minutes, until softened. Place in a blender along with the tomatoes, tomatillos, soaked chilli and soaking water. Blitz until smooth. Return to the pan along with the chicken. Simmer on a very low heat, partially covered, for 30 minutes.
  3. Shred the chicken, and serve hot in tortillas with sliced lettuce, sour cream and salsa of choice.
Tags:
Mexican
Mexico
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