Georgian Chicken Tinga Tacos (Georgian × Mexican)

Method

1. Make the herb salsa first: very finely chop the red onion, roughly chop the coriander and basil, and toss everything in a bowl with the lime juice and salt. The lime softens the bite of the raw onion while you cook.

   Add in this stepRed onion ½Lime 1Coriander (cilantro) 15 gBasil 8 gSalt ⅛ tsp

2. Pat the chicken thighs dry. Heat the oil in a 24 cm pan over medium-high heat, lay the chicken flat and brown it on both sides for 7 min. It does not need to be cooked through yet. Set it aside.

   Add in this stepBoneless chicken thighs 400 gNeutral oil 2 tsp

   medium-high heat

3. In the same pan, cook the sliced onion and minced garlic over medium heat for 5 min until soft and lightly golden.

   Add in this stepOnion 1Garlic cloves 2

   medium heat

4. Add the grated tomatoes (skins discarded), the finely chopped chipotle with a little of its adobo sauce, the khmeli suneli and the salt, and return the chicken. Bring to a boil over medium heat, turn down to medium-low heat, cover and cook for 15 min. The thickest part should reach at least 75 °C and show no pink when cut.

   Add in this stepRipe tomatoes 400 gChipotle chillies in adobo (canned) 1Khmeli suneli 1 tspSalt 0.6 tsp

   medium heat→medium-low heat

5. Shred the chicken right in the pan with two forks. Cook uncovered over medium-low heat for 4 min, stirring, until the sauce clings stickily to the meat. A watery filling makes the tortillas soggy, so reduce it well.

   medium-low heat

6. Heat a dry pan over medium-high heat and warm the tortillas one at a time, flipping, for about 1 min each, until they have a few brown spots and bend without cracking. Keep them wrapped in a clean tea towel so they stay soft and warm.

   Add in this stepCorn tortillas (15 cm) 6

   medium-high heat

7. Fill each tortilla with chicken, top with herb salsa and sour cream, and eat straight away. Doubling up the tortillas stops them tearing.

   Add in this stepSour cream 80 g