Tinga de Pollo

Ingredients

• 1 1/2 lbchicken thighs, boneless and skinless
• 1white onion, thinly sliced
• 3 clovegarlic, minced
• 14 ozchopped tomatoes, one can
• 3chipotles in adobo, plus 1 tbsp of the sauce
• 1 tspdried oregano
• 1bay leaves
• 2 tbspvegetable oil
• 1 tspsea salt
• 12corn tortillas, to serve
• 1/2 ozcoriander, leaves picked

Method

1. 1

   Cover the chicken thighs with water in a pan, add the bay leaf and half the salt, and simmer for 18 minutes until cooked through. Lift out, keep 200 ml of the liquid, and shred the meat with two forks.

2. 2

   Heat the oil in a wide pan and cook the sliced onion over a medium heat for 8 minutes, until soft and just starting to color. Add the garlic for the last minute.

3. 3

   Blend the canned tomatoes with the chipotles, their adobo sauce and the oregano until smooth, then pour into the pan and cook for 5 minutes until it darkens and thickens.

4. 4

   Stir the shredded chicken into the sauce with the reserved poaching liquid and simmer for 8 minutes, until the sauce clings to the meat rather than pooling. Season with the remaining salt.

5. 5

   Warm the tortillas in a dry pan and pile the tinga on top, finishing with cilantro.