Chicken Tinga Tacos
Makes 2 servings

INGREDIENTS
320 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
200 ml Chicken stock (Made up from a cube or a pot.)
About 3 tsp (20 g) Chipotle paste (Smoky and hot. Twenty grams between two is medium; the sauce is the tortilla's only heat.)
400 g Chopped tomatoes, tinned
120 g Onion
2 cloves, about 6 g Garlic
1 tsp, about 2 g Ground cumin
A pinch Dried oregano
6 small, about 180 g Corn tortilla (Three each. Corn tortillas are 30 g and about 66 kcal each against 180 for a flour one.)
50 g Red onion
Wedges to squeeze Lime juice
A handful Fresh coriander

METHOD
1. Poach the chicken in the stock with the lid on for twelve minutes until cooked through. Lift it out, keep the stock, and shred it with two forks.
2. Fry the sliced onion in a dry non-stick pan for six minutes until soft and browning, add the garlic and cumin for a minute, then the tomatoes, chipotle, oregano and 100 ml of the poaching stock. Simmer for ten minutes.
3. Stir the shredded chicken into the sauce and cook for five minutes until it has soaked in and the sauce clings.
4. Warm the tortillas one at a time in a dry pan for twenty seconds a side, and fill with the chicken, sliced red onion, coriander and lime.

Contains celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Some corn tortillas are blended with wheat flour. Check the packet.

RECIPE NOTES
Poaching then shredding is what makes breast work here. It stays moist because it finishes cooking in the sauce rather than in a dry pan.
No oil in the pan and no gluten or dairy on the plate. Twenty grams of feta crumbled over adds 54 kcal and a milk flag.

Full recipe: https://www.getfuel8.com/recipes/chicken-tinga-tacos
