Smoky Chipotle Chicken Tinga Tacos with Pickled Onions

Ingredients

• boneless skinless chicken thighs600g
• white onion1 large
• garlic cloves4
• canned chipotle peppers in adobo sauce3 peppers plus 2 tbsp sauce
• ripe tomatoes400g
• dried Mexican oregano1 tsp
• ground cumin1/2 tsp
• bay leaf1
• vegetable oil2 tbsp
• saltto taste
• black peppercorns1/4 tsp
• corn tortillas12 small
• red onion1 medium
• apple cider vinegar120 ml
• sugar1 tbsp
• fresh cilantroa handful
• crema or sour creamoptional, for serving
• lime wedgesfor serving

Directions

1. 1

   Start with the pickled onions: thinly slice the red onion and place in a bowl. In a small saucepan, combine apple cider vinegar, 60 ml water, sugar, and a pinch of salt. Bring to a simmer, then pour over the onions. Let cool to room temperature, then refrigerate until needed.

2. 2

   In a large skillet or Dutch oven, heat the vegetable oil over medium-high. Add the diced white onion and cook until soft and golden, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

3. 3

   Add the whole tomatoes (crush them with your hands as you add them), the chipotle peppers and adobo sauce, oregano, cumin, bay leaf, and a generous pinch of salt. Stir to combine, then nestle the chicken thighs into the sauce. Add just enough water to barely cover the chicken (about 200 ml). Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the chicken is tender and cooked through.

4. 4

   Remove the chicken from the pot and shred it with two forks. Meanwhile, continue simmering the sauce uncovered for another 5-7 minutes until it thickens slightly. Fish out the bay leaf, then use an immersion blender or transfer to a blender to purée the sauce until smooth. Return the sauce to the pot, add the shredded chicken, and stir to coat. Simmer for 2 more minutes. Taste and adjust salt.

5. 5

   Warm the tortillas on a dry skillet or directly over a gas flame until slightly charred. Fill each tortilla with a generous spoonful of tinga, top with pickled onions, fresh cilantro leaves, a drizzle of crema, and a squeeze of lime. Serve immediately.