Tacos with Creamy Chicken Tinga & Herby Beans
Tacos with Creamy Chicken Tinga & Herby Beans
Wine match suggestion: Chardonnay
Serves 4-6 / Prep 15 Minutes/ Cook 50 Minutes + Resting Time
Ingredients
- 2 tablespoons olive oil
- 1 onion finely sliced
- 3 cloves garlic, chopped
- 1 x 100g can chipotle in adobo sauce
- 1 400g tin chopped tomato (fire-roasted if you have them)
- 100g traditional cream cheese
- 600g boneless chicken thighs
- 12 small corn or flour tortillas
- To serve, herby beans, sliced avocado or guacamole, shredded cabbage slaw, crumble queso fresco or feta cheese, coriander, limes
Ingredients
. 2 tablespoons olive oil
. 1 onion finely sliced
. 3 cloves garlic, chopped
. 1 x 100g can chipotle in adobo sauce
. 1 400g tin chopped tomato (fire-roasted if you have them)
. 100g traditional cream cheese
. 600g boneless chicken thighs
. 12 small corn or flour tortillas
. To serve, herby beans, sliced avocado or guacamole, shredded cabbage slaw, crumble queso fresco or feta cheese, coriander, limes
. 1 onion finely sliced
. 3 cloves garlic, chopped
. 1 x 100g can chipotle in adobo sauce
. 1 400g tin chopped tomato (fire-roasted if you have them)
. 100g traditional cream cheese
. 600g boneless chicken thighs
. 12 small corn or flour tortillas
. To serve, herby beans, sliced avocado or guacamole, shredded cabbage slaw, crumble queso fresco or feta cheese, coriander, limes
Method
- Heat 1 tablespoon of the olive oil in a saucepan over a medium heat, add the onion and a sprinkle of salt and cook for 5 minutes then stir in the garlic and cook another 5 minutes until soft and just turning golden.
- Stir in the adobo sauce and break up the chipotle with your wooden spoon. Stir in the tomatoes. Bring to a simmer and cook for 10 minutes.
- Take off the heat and stir through the cream cheese to melt. Taste and season with salt. This can be made in advance and kept refrigerated for a day or two.
- To serve, heat the oven to 180C.
- Heat the remaining oil in an oven-proof frying pan over a high heat and brown the thighs on the top side for a few minutes then turn over and pour over the sauce. If you don’t have a suitable frying pan, you can transfer the browned chicken to an oven-proof baking dish then pour over the sauce.
- Transfer to the oven and bake for 30 minutes until the chicken is cooked through.
- Let rest for 10 minutes then shred or slice the chicken and mix with the sauce.
- To serve, heat the tortillas according to packet directions and fill with Chicken Tinga and/ or herby beans, with your choice of other fillings and a squeeze of lime.
from $48
Chardonnay 2022
Cloudy Bay Chardonnay is one for connoisseurs and gastronomic adventurers: refined, poised and balanced.
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Herby Beans
Serves 6 /Prep 5 Minutes
Ingredients
. 1 green chilli or jalapeno
. Half a cup flat leaf parsley, finely chopped
. Half a cup coriander, finely chopped
. Quarter of a cup oregano leaves, finely chopped
. 1 tablespoon white wine vinegar
. 4 tablespoons extra virgin olive oil
. 2 x 400g can white beans, such as butter or cannellini, drained
. Half a cup flat leaf parsley, finely chopped
. Half a cup coriander, finely chopped
. Quarter of a cup oregano leaves, finely chopped
. 1 tablespoon white wine vinegar
. 4 tablespoons extra virgin olive oil
. 2 x 400g can white beans, such as butter or cannellini, drained
Method
- Put the chilli, parsley, coriander, oregano and vinegar in a small food processor and process, drizzling in the olive oil to a rough sauce.
- Put the beans in a bowl and combine with the sauce. Season with salt to taste.
- Eat immediately or refrigerate for a few hours, but bring to room temperature to serve.