Chicken Tinga Tacos

Shredded chicken in a smoky chipotle-tomato sauce, piled onto warm corn tortillas with lime and coriander.

Ingredients

• 500 g chicken breast
• 400 g tin chopped tomatoes
• 2 chipotles in adobo
• 1 onion, half sliced and half finely chopped
• 3 garlic cloves
• 1 tsp dried oregano
• 8 corn tortillas
• 1 lime, cut in wedges
• 1 handful fresh coriander

Method

1. Simmer the chicken with the sliced onion and a pinch of salt in water for 15 minutes, until cooked through. Shred with two forks.
2. Blend the tomatoes, chipotles, garlic and oregano until smooth.
3. Fry the chopped onion in a pan until soft, pour in the sauce and simmer for 8 minutes. Stir in the chicken.
4. Warm the tortillas in a dry pan. Fill with chicken and top with coriander and a squeeze of lime.