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Chicken tinga tacos

From Mexican Food Made Simple, Thomasina Miers

This spicy filling can be found at every street-food stand in Mexico City. Simple to make, it can be used to fill burritos, tortas, tamales and enchiladas, and to top tostadas or even baked potatoes. It is a yummy recipe for using leftover chicken. Serves 2

1 tablespoon olive oil
A small knob of butter
½ large onion, sliced
Sea salt and black pepper
½ tablespoon brown sugar
A generous pinch of ground allspice
A generous pinch of ground cinnamon
1 fresh bay leaf
1 fat clove of garlic, chopped
1 x 400g tin of chopped tomatoes
1 tablespoon chipotles en adobo (adobo sauce) - or used smoked paprika & chilli powder
300-400g leftover chicken from a roast, shredded
8 small corn tortillas or 4 larger ones

Heat the olive oil and butter in a pan, and add the onion, salt, pepper, sugar, spices and bay leaf.
Cook over a medium-high heat for 15 minutes, then add the garlic. Cook for a further 5 minutes.

Add the tomatoes and chipotles, and simmer for at least 15 minutes over a low heat – the longer the cooking, the better the taste.

Finally, add the shredded chicken and season to taste.

Serve in a warm bowl at the table with bowls of rice and guacamole, sour cream, grated Lancashire and Cheshire cheese, and tortillas