Chipotle Chicken Tinga Burritos

Ingredients

• 680 g (1½ lb) Boneless, skinless chicken thighs
• 1 Onion, halved, one half sliced
• 3 Garlic cloves, 2 whole, 1 for the sauce
• 400 g can (14 oz) Chopped tomatoes, canned
• 2 Chipotle chillies in adobo, plus 1 tbsp of the adobo sauce; heat varies by brand
• 1 tsp Dried oregano
• 1 tsp Ground cumin
• 1 tbsp Neutral oil
• 1 tbsp Lime juice
• 1 tsp Fine salt
• 340 g (12 oz) Cooked rice, cooked weight
• 400 g can (14 oz) Black beans, canned, drained and rinsed
• 115 g (4 oz) Cheddar or Monterey Jack, grated
• 6 Large flour tortillas, burrito size

You’ll need: Medium pan, Instant-read thermometer, Blender, Large frying pan, Two forks

Method

1. 1

   Poach the chicken. Put the chicken, the unsliced onion half and the 2 whole garlic cloves in a pan and cover with water. Bring to a simmer and cook gently for 15 to 20 minutes, until the chicken is cooked through and reaches at least 75°C (167°F). Lift out and shred with two forks. Reserve 120 ml (1/2 cup) of the cooking liquid.

2. 2

   Blend the sauce. Blend the tomatoes, chipotles, adobo sauce, remaining garlic clove, oregano, cumin and salt until smooth.

3. 3

   Cook the tinga. Heat the oil in a large frying pan over medium heat and cook the sliced onion for 5 minutes. Pour in the sauce and simmer for 6 to 8 minutes, until thick. Add the chicken, the reserved liquid and the lime juice and simmer for 5 minutes. Taste and adjust the salt.

4. 4

   Warm the beans. Heat the beans with a pinch of salt in a small pan until piping hot.

5. 5

   Fill. Warm the tortillas, one at a time, in a dry pan or the microwave until pliable. Spoon rice, beans, chicken and cheese along the middle, fold in the sides, and roll up tightly.

6. 6

   Toast. Cook each burrito seam-side down in a dry frying pan over medium heat for 2 minutes per side, until golden and the cheese has melted. Serve hot.