Chicken tinga tacos with chipotle tomato sauce

• 450 g store-bought rotisserie chickenshredded, about half a chicken
• 1 medium yellow onionthinly sliced
• 3 garlic clovesminced
• 2 tbs chipotle peppers in adobo saucefinely chopped, about 2-3 peppers plus sauce from can
• 1 can canned crushed tomatoes400g can
• 1 tsp dried oregano
• ½ tsp ground cumin
• 1 tbs apple cider vinegar
• 2 tbs avocado oil
• ½ tsp kosher salt
• 12 store-bought corn tortillassmall, 15cm (6-inch)
• 15 g fresh cilantroroughly chopped
• 1 medium limecut into wedges
• ½ medium white onionfinely diced, for serving

1. 1

   Heat the avocado oil in a 30cm skillet over medium-high heat until it shimmers. Add the sliced yellow onion and cook, stirring occasionally, until softened and the edges turn golden, about 4 minutes.

2. 2

   Add the minced garlic, dried oregano, and ground cumin. Stir constantly until fragrant and the garlic smells toasty, about 30 seconds.

3. 3

   Add the chopped chipotle peppers with adobo sauce, crushed tomatoes, apple cider vinegar, and kosher salt. Stir to combine and bring to a simmer — you'll hear it start to bubble and pop. Let it cook for 3 minutes until the sauce thickens slightly and turns a deeper brick red.

4. 4

   Add all the shredded rotisserie chicken to the skillet. Toss with tongs to coat every piece in the chipotle-tomato sauce. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally, until the chicken has absorbed the sauce and the mixture looks glossy and cohesive rather than soupy.

5. 5

   While the chicken simmers, warm the corn tortillas. Stack them in a damp paper towel and microwave for 45 seconds, or char them one at a time directly over a gas burner flame for about 15 seconds per side until they puff slightly and get light char marks.

6. 6

   Pile the chicken tinga onto the warm tortillas. Top with diced white onion, chopped cilantro, and a generous squeeze of lime. Serve immediately.

   Tip: Leftover chicken tinga keeps in the fridge for up to 4 days in an airtight container. Reheat in a skillet over medium heat with a splash of water to loosen the sauce. It also freezes well for up to 2 months.

• skillet (30cm (12-inch))
• cutting board
• tongs

Per serving

Nutritional values are estimates only.