Tinga is a Mexican chilli and tomato stew with shredded meat stirred through it. This is a speedy version that makes a quick family meal and is a great way to use up leftover roast chicken.
PREPARE 20 MINUTES
COOK 15 MINUTES
1 large red onion, thinly sliced
Juice of 2 limes
1 tbsp sunflower oil
2 garlic cloves, crushed
1 tsp ground cumin
1⁄2 tsp chipotle chilli flakes
200g soured cream
About 300g cabbage (green or red), finely shredded
2 carrots, peeled and julienned or grated
1⁄2 rotisserie chicken (or 300g leftover shredded chicken)
12 corn tortillas
large handful coriander leaves
- Place 1⁄2 the sliced red onion in a bowl with the juice of 1 lime, season with salt, toss together and leave to pickle and turn bright pink, stirring from time to time.
- Meanwhile, heat the oil in a medium saucepan over a medium-high heat. Add the remaining onion and garlic and fry gently for 5-6 minutes until soft and starting to colour. Add 1⁄2 tsp cumin and the chipotle flakes and fry for another minute, then add the passata and season. Simmer for 6 minutes until the sauce has thickened up slightly.
- Meanwhile, in a small bowl, mix the soured cream with the remaining 1⁄2 tsp cumin, the juice of 1 lime and a pinch of salt. In a separate large bowl, toss the cabbage and carrot with 2 tbsp of the soured cream mixture and season.
- Fold the shredded chicken through the tinga sauce. Heat the tortillas according to the pack instructions then serve with the chicken, slaw, soured cream and pickled onions, with the coriander leaves scattered over.
TIP Use the chicken skin too – it has lots of flavour. Slice it up and mix with the shredded chicken into the sauce.
Recipes: Eleanor Maidment. Food styling: Sunil Vijayakar. Styling: Lydia Mcpherson