How To Make Chicken Tinga Tacos For Cinco de Mayo

Ingredients
(Measurements don’t matter in this rustic dish!)

Whole chicken
Tortillas
Tinned tomatoes & fresh tomatoes
Canned chipotles
Lime juice
Bay Leaves
Red onions
Oregano
Coriander
Cumin
Garlic

Method

1. Place chicken pieces into a big pot of boiling water with bay leaves, halved onions and peeled garlic cloves. Let simmer for 40 minutes to 1hr until the chicken is cooked through. Let cool, remove and shred the chook.
2. For the sauce, chop and sauté some onion and garlic in a heavy pot.
3. Blitz up a tin of tomatoes, a teaspoon of cumin, half a tin of chipotles, a cup or so of stock from the chicken, and a few sprigs each of oregano and coriander.
4. Tip this sauce into the heavy pot and add the shredded chicken.
5. Leave to simmer for as long as one hour (if you can stand the wait!) and use this time to dice some fresh tomato and red onion.
6. Mix with some roughly chopped coriander and a good squeeze of fresh lime juice.
7. To serve, top tortillas with a pile of chicken and a scoop of salsa. ¡Happy Cinco de Mayo!

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