Chicken Tinga Tacos with Tomato and Chipotle

Ingredients

• 600 g boneless skinless chicken thighs
• 1 tablespoon neutral oil
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• 400 g canned chopped tomatoes
• 1 chipotle pepper in adobo, finely chopped, plus 1 teaspoon adobo sauce (optional second pepper for more heat)
• 100 ml low-salt chicken stock
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine salt, plus more to taste
• 12 small corn tortillas
• 60 g pasteurised crumbled white cheese, optional
• 15 g cilantro leaves
• 1 lime, cut into wedges

Instructions

1. Soften the onion. Heat the oil in a wide, lidded pan over medium heat. Add the onion and cook for 7–9 minutes, stirring, until softened and beginning to colour. Add garlic and cook for 30 seconds. Do not let the garlic burn; lower the heat if the pan looks dry.
2. Make the tomato base. Add tomatoes, one chopped chipotle, adobo sauce, stock, oregano, cumin and salt. Stir and break up the tomato pieces with a spoon. Bring to a gentle simmer. For a smoother sauce, blend this mixture carefully before adding chicken, then return it to the pan.
3. Poach the chicken in the sauce. Nestle the thighs into the sauce, spoon some sauce over them and cover. Simmer gently for about 20–25 minutes, turning halfway through, until the thickest part reaches 74°C/165°F. Check earlier for small pieces. Add a splash of water if the sauce starts catching before the chicken is done.
4. Shred and reduce. Transfer the cooked chicken to a clean plate and shred with two forks. Meanwhile simmer the sauce uncovered for 3–6 minutes if watery. Return the shreds and any plate juices, then stir until coated and hot throughout. Taste before adding more chipotle, adobo or salt.
5. Warm and prepare. Warm corn tortillas in a dry skillet until soft, about 20–30 seconds per side, and keep them covered with a cloth. Set out cilantro, lime and optional cheese. Use pasteurised cheese and keep it refrigerated until serving.
6. Serve without flooding. Lift the filling with a slotted spoon if there is excess liquid. Divide between the warm tortillas and finish with cilantro, lime and a little cheese. Serve spare sauce separately rather than saturating the bases.

Tips and troubleshooting

A rapidly boiling sauce can tighten the chicken and evaporate too soon; keep a gentle simmer under the lid. If the sauce tastes too sharp, give it another few minutes of gentle cooking before seasoning. Chipotle powder lacks the same adobo flavour, so use cautiously rather than substituting pepper for pepper.

Substitutions

For a milder smoky version, omit chipotle and add 1 teaspoon smoked paprika; the result is an adaptation. Boneless breast can be used, but check its temperature earlier and stop cooking once it reaches 74°C/165°F.

Allergen notes

Optional cheese contains milk. Check the chipotle sauce, stock and tortillas for wheat, soy and other declared allergens. Use certified gluten-free corn tortillas if needed.

Storage and reheating

Refrigerate cooked leftovers in shallow covered containers within 2 hours, or within 1 hour above 32°C/90°F. Keep the refrigerator at 4°C/40°F or colder and use cooked leftovers within 3–4 days. Reheat cooked fillings thoroughly to 74°C/165°F. Store salad and cold sauces separately; reheat only the portion needed. Discard food left out beyond these limits. Assemble fresh bread or tortillas only after reheating the filling; stored assembled sandwiches and tacos become soggy.

Food safety references: USDA safe cooking temperatures and leftovers and food safety.