Inspired by trips abroad, these dishes will help you hang on to that sunshine feeling
photographs JONATHAN GREGSON
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.
Cassie Best, food director
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
1 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 heat, then lower the heat to a simmer. Put the lid on and cook for 15-20 mins until the chicken is cooked through. Turn the heat off and leave to cool slightly.
2 Thinly slice the remaining onion. Heat the oil in a large frying pan over a medium-low heat and fry the onion slices until translucent and slightly golden, about 5 mins. Meanwhile, shred the cooked chicken using two forks or your hands, reserving the broth and cooked vegetables. Set aside.
3 Put the cooked tomatoes, stewed onion and garlic in a blender with the chipotle peppers, and blitz until smooth. Mix the sauce, 150ml of the reserved chicken broth (you can freeze the rest; see tip, right) and the dried oregano into the pan with the fried onions. Mix well and reduce the heat to low, cover the pan, and simmer for 15 mins so the flavours can meld together. Stir in the shredded chicken to heat through, about 1-2 mins. Remove the pan from the heat and leave to cool slightly, about 3-5 mins. Serve the chicken tinga over warm tortillas or corn tostadas and sprinkle over your favourite toppings (we used pickled red onions, crumbled feta, and coriander). Serve with lime wedges on the side for squeezing over
