Slow-cooked chicken tinga tacos with pickled onions
- September 2019
- Serves 4
- Hands-on time 30 min, oven time 2 hours
Chicken thighs are slow-cooked with ancho chillies and chipotle paste until pull-apart tender and infused with all their spicy flavour. Shred the meat and then use to top soft tortilla wraps along with the homemade pickled onions and lots of soured cream.
Or, for something a little bit different, make sure to take a look at our fish and chip tacos with pea guacamole (yes!).
- Dairy-free recipes
- 21.2g (6.4g saturated)
- 90.3g (17.8g sugars)
For an added sweet and spicy kick, stir in freshly chopped red chilli and the juice of an orange with the chopped tomatoes and fresh thyme at step 5.
Cook the chicken up to 2 days ahead and keep covered in the fridge. Or, once cool, transfer to freezerproof containers and freeze for up to 2 months.
Defrost in the fridge overnight before using in the recipe.
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