Chicken tinga tacos
MAKES 16 // PREP TIME 20 MINS // COOK 1 HR 15 MINS
Chicken tinga, made with onion, tomato and chipotle chillies,
is easily prepared ahead, and full of flavour. Keep the toppings
simple here and let the tinga sit front and centre. Pictured p100.
1 whole chicken (about
1.4kg), quartered
2 tbsp olive oil
1 onion, finely chopped
1 tsp cumin seeds, dry-roasted
(see cook’s notes, p168)
and finely ground
2 garlic cloves, finely
chopped
400 gm tomatoes, finely
chopped
3 chipotle chillies in adobo
(see note), finely chopped
16 tortillas (see recipe
opposite), to serve
Sour cream, thinly sliced
radish, finely chopped white
onion, shredded coriander
and lime halves to serve
1 Preheat oven to 240°C.
Toss chicken in half the oil
in a roasting pan, season with
salt and roast until golden and
juices run clear when a thigh
is pierced with a skewer
(45-50 minutes). Cool briefly.
2 Meanwhile, heat remaining
oil in a large, deep frying pan
over medium-high heat.
Add onion and cumin and
stir until onion is softened
and starting to turn golden
(7-8 minutes). Add garlic, stir
until fragrant (20-30 seconds),
then add tomato and chipotle
chilli and simmer until slightly
thickened (4-5 minutes).3 Shred chicken (discard bones)
and add to sauce. Deglaze
roasting pan with 50ml water,
scraping base of pan, and pour
pan juices into sauce. Cook over
high heat, stirring occasionally,
until sauce thickens a little
(5-6 minutes). Season to taste.
4 Serve chicken tinga in
warm tortillas with sour cream,radish, onion, coriander
and lime.
Note Chipotle chillies in adobo
are available from select
delicatessens and online from
fireworksfoods.com.au
Beer suggestion A rich
amber ale.