Chicken tinga tacos

Preparation – 30 minutes

Peel and coarsely chop 1 onion. Fill a medium saucepan with water, the onion, 2 bay leaves and a generous pinch of salt, and bring to a boil.

Place the chicken breasts in the water and simmer until tender (around 15 to 20 minutes). The exact cooking time depends on the thickness of the chicken breasts.

Meanwhile, peel the second onion and cut it into thin half moons. Use a sharp knife to remove the cores of the tomatoes and score an X on their undersides.

Shred a quarter of iceberg lettuce into fine strips and set aside. Cut the lime into wedges and also set aside.

Finishing the chicken tinga tacos – 30 minutes

Remove the chicken breasts from the water as soon as they are cooked. Bring the water to the boil again and place the tomatoes in the boiling water for around 2 minutes.

Transfer the tomatoes and onion pieces from the water to a blender (save the cooking water!). Peel the garlic cloves and add them to the blender.

Add the chipotle chillies in Adobo sauce to the blender, along with a crumbled chicken stock cube and a tablespoon of the cooking liquid. Purée until smooth and season with salt and pepper.

Use 2 forks to shred the chicken breasts.

Heat a splash of olive oil in a large frying pan and fry the sliced rings of onion until translucent.

Add the puréed sauce and let it thicken over a medium-high heat for around 5 minutes. Add the shredded chicken and stir well. If necessary, let it thicken a little longer if the sauce is still too thin for your liking.

Slice the avocado and toast the corn tortillas in a dry frying pan until both sides are well cooked. Ideally, there should be dark spots on the tortillas.

Spread a tortilla with sour cream (or crème fraîche), then top with the chicken mixture, iceberg lettuce, and avocado, and finish with a little crumbled feta. Squeeze a wedge of lime over the taco. Enjoy!