Chicken Tinga Tacos

Ingredients:

Tacos

• 1 grilled chicken, crushed
• 1 tbsp. l. rapeseed oil
• 1 small onion, chopped
• 2 chipotle peppers in adobo sauce, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp. l. ground cumin
• 1 teaspoon coarse salt
• 0.5 tsp cayenne pepper
• 1 can (280 g) chopped tomatoes with green chilies
• 1 cup chicken broth
• Toasted corn tortillas, for serving

Toppings

• Cotija cheese
• Fresh coriander leaves
• Pickled Shallots and Red Onions (see recipe below)
• Salsa

Pickled shallots with red onions

• 0.5 cups distilled white vinegar
• 2 tablespoons of sugar
• 1 small red onion, thinly sliced
• 1 shallot, thinly sliced

Preparation:

1. Heat vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the chipotle pepper, garlic, cumin, salt, and cayenne pepper and cook until fragrant, about 1 minute. Add the tomatoes and broth and bring to a simmer, about 2 minutes.
2. Turn off the heat and carefully pour the sauce into a blender. Blend until smooth. Return the sauce to the pan, heat over medium heat, and add the chicken, stirring to distribute evenly. Cook until the sauce thickens, about 5 minutes. Serve with tortillas and toppings.

3. Pickled shallots with red onions

   
   In a small saucepan, combine white vinegar, sugar, and 1 teaspoon of salt with 0.5 cups of water. Bring to a boil over medium-high heat. Place all the onions in a 0.5-liter jar and pour the marinade over them. Let cool completely. Store in the refrigerator for up to 1 week.