Mexican · 40 min · serves 4

Chicken tinga

Kept by The Bhook kitchen

Ingredients

• 600 g chicken
• 4 tomatoes
• 1 onion
• 3 chipotles in adobo
• 2 cloves garlic
• 1 tsp oregano
• 8 corn tortillas
• 2 tbsp oil

Method

1. Poach and shred the chicken, keeping a cup of the broth.
2. Char the tomatoes, onion and garlic in a dry pan until blackened in spots.
3. Blend them with the chipotles and oregano.
4. Fry the sauce in oil for 10 minutes until it deepens, add the chicken and broth, and simmer until it clings.
5. Pile onto warm tortillas.

Charring the vegetables dry is what gives it the smoke.