Continuing on the Mexican theme (and because I had some tortillas that needed using up) tonights dinner was Spicy Bird (Chicken Tinga) Tacos, inspired and adapted from the great Thomasina Miers’ book Mexican Food Made Simple. I’ve eaten several times at her Wahaca London restaurants and I think they are just fabulous. Tasty delicious food at affordable prices.
I am loving Mexican food in general at the moment, particularly street food and having lots of fun trying out different combinations for toppings for tacos, tostadas, quesadillas and taquitos.
For the chicken
- 600-800g leftover cooked chicken, shredded
- 800g tinned chopped tomatoes
- 1 large onion, sliced
- 2 tbsp olive oil
- knob butter
- bay leaf
- 1 tbsp dark brown sugar
- generous pinch ground cinnamon
- generous pinch allspice
- 2 cloves garlic
- 2 tbsp chipotle paste
- a Dash of wahaca chile de arbol sauce (available from Waitrose)
For the garnishes
- Handful of roughly chopped coriander
- grated cheese of your preference
- sour cream
- whatever else takes you fancy!
- Melt the butter and olive oil, adding in the onion, spices, salt and pepper and brown sugar. Cook over medium heat for 15minutes.
Add the garlic and cook out for another 5 mins
Add the tomatoes, chipotle paste and dash of wahaca sauce and simmer on a low heat for another 15minutes
- Add the shredded chicken and season to taste.
- Serve along side a pile of tortillas and garnishes and let people build their own!