Ingredients:

  • 600 g chicken breasts
  • ¼ onion, peeled and halved
  • 2 cloves garlic, peeled and halved
  • 1 bay leaf
  • 1 teaspoon salt
  • Cold water
  • 400 g tin chopped tomatoes
  • ¾ onion, chopped into 6 pieces
  • 3 tablespoons chipotles in adobo
  • 3 cloves garlic
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 150 ml chicken poaching liquid
  • 2 tablespoons fresh coriander
  • 16 taco-size corn tortillas
  • 1 red onion, diced
  • Feta cheese
  • 2 limes
  • Guacamole
  • Salsa

Instructions:

  1. Poach the chicken: In a medium saucepan, combine chicken breasts, ¼ onion, garlic, bay leaf, salt, and cold water. Bring to a boil over high heat for approximately 10 minutes. Reduce heat, cover, and simmer for 10 minutes until chicken is cooked. Remove chicken, shred with two forks, and reserve the broth.
  2. Prepare the tinga sauce: In a blender, blend together chopped tomatoes, ¾ onion, chipotles, garlic, oregano, cumin, and salt until smooth. Heat a non-stick frying pan over high heat for 1 minute. Pour in the sauce, bring to a boil, then simmer for 10 minutes. Stir in the reserved chicken poaching liquid (150 ml) and simmer for another 5 minutes.
  3. Combine chicken and sauce: Add shredded chicken to the sauce, stirring until well coated. Simmer for another 5 minutes. Stir in chopped coriander just before serving.
  4. Serve: Warm corn tortillas. Fill with chicken tinga, top with diced red onions, fresh coriander, and feta cheese. Serve with lime wedges, guacamole, and salsa.