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slow cooked chicken tinga tacos with pickled onions

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slow cooked chicken tinga tacos with pickled onions

Tacos

Slow-cooked chicken tinga tacos with pickled onions

Product

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Chicken thighs are slow-cooked with ancho chillies and chipotle paste until pull-apart tender and infused with all their spicy flavour. Shred the meat and then use to top soft tortilla wraps along with the homemade pickled onions and lots of soured cream.

Ingredients

2 dried ancho chillies (from Sainsbury’s, Waitrose, Ocado and souschef.co.uk)

2 dried cascabel chillies (from Waitrose, Ocado and souschef.co.uk)

Olive oil for frying

1kg skinless, boneless free-range chicken thighs, sliced

1 large onion, finely chopped

1 red pepper, finely chopped

4 garlic cloves, crushed

½ tsp dried thyme

2 tbsp tomato purée

4 tbsp chipotle paste

500g ripe tomatoes, roughly chopped

3 fresh thyme sprigs

12 small soft tacos or 8 tortilla wraps

Soured cream, fresh coriander and lime wedges to serve

For the pink pickled onions

2 red onions, finely sliced

Juice 3 limes

2 tsp sea salt flakes

Directions

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