Chicken Tinga

The recipe

Instructions

1. 1
   Poach the chicken breasts in salted water for 15 minutes until cooked through. Cool, then shred with two forks.
2. 2
   Blend the tomatoes with chipotles in adobo, garlic, cumin and oregano until smooth.
3. 3
   Sauté the sliced onion in oil until deeply caramelised, 10 minutes. Pour in the blended sauce.
4. 4
   Cook 5 minutes to develop flavour, then add the shredded chicken and stock. Simmer 8 minutes until saucy.
5. 5
   Pile onto warm tortillas with sliced avocado, lime, coriander and crumbled queso fresco.

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