By Sara Deseran; photographs By Christopher Testani
Mexican food has become de moda in SA and we’re not talking Tex-Mex cheese mess, we’re talking authentic, healthy, nutrient-rich food. Here’s how to make your own chicken tinga tacos at home…
What You Need
⅓ cup chopped onion
1 clove garlic, chopped
1 tbsp canola oil
2 tbsp chipotle chillies (or red chillies)
2 tins whole tomatoes
1½ cups water
450g boneless, skinless chicken thighs
½ tsp brown sugar (or xylitol)
12 corn tortillas (15cm), warmed
1½ cups thinly sliced cabbage
¾ cup thinly sliced radish
¾ cup crumbled queso
fresco, goat’s cheese
or low-fat feta
1/ In a saucepan over medium heat, sauté onion and garlic in oil for one minute or until transparent.
2/ Transfer to a blender or food processor with the chillies and tomatoes and process until almost smooth. Return mixture to the saucepan.
3/ Stir in water and bring to a boil, then reduce to a simmer. Add chicken and sugar and cook, uncovered, for 45 minutes or until forktender. Season with salt to taste. Remove meat from the sauce and cool.
4 / Continue to simmer sauce until it is reduced by half (about 20 to 25 minutes further). Shred the chicken using a fork, then add it back into the sauce and mix to combine.
5/ To serve, spoon a third cup of sauce (with meat) onto each tortilla, top with sliced cabbage and radish and sprinkle with one tablespoon of cheese. Garnish with lime wedges.
Serves 4. Per serving (3 tacos): 1 881kJ, 14g fat (4.5g sat), 49g carbs, 8g sugar, 410mg sodium, 7g fibre, 37g protein