On a trip to Florida this year, I tried the most incredible chicken tinga tacos, with the perfect balance of spice and tang. I was addicted after one bite and, after coming home, I asked Mexican food writer Karla Zazueta to share her authentic recipe (overleaf) – that way I can relive the memory. When the suitcases are unpacked and the leaves begin to turn, we naturally revert to the old routine, but just a tingle of the tastebuds can send you straight back to that place of pure enjoyment. With that in mind, I wish you lots of fun and sunshine with all the recipes here.
Chicken tinga tacos
A Mexican classic, chicken tinga is a delicious shredded chicken stew with a touch of chipotle in adobo. It can be eaten on top of corn tostadas or in tacos. Karla Zazueta
SERVES 4 (makes 12 tacos) PREP 15 mins COOK 1 hr EASY
3 boneless, skinless chicken breasts (about 650g)
3 plum tomatoes, halved (about 300g)
1 large onion, chopped in half
3 garlic cloves, crushed
3 tbsp vegetable oil
2-3 chipotle peppers in adobo sauce, minced
½ tsp dried oregano
To serve
12 x 12cm corn tortillas or tostadas
pickled red onions (see recipe, right)
200g queso fresco or feta, crumbled
handful of coriander leaves
4 limes, cut into wedges
Put the chicken in a medium saucepan, add the tomatoes, one of the onion halves, the garlic, 1 tsp salt and 500ml water. Bring to the boil over high
