Chicken tinga tacos

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1PoachCover the chicken with water, add a pinch of salt and one garlic clove, and simmer 15 minutes until cooked. Shred with two forks; keep 150 ml of the liquid.
2. 2SauceBlend the tomatoes, chipotles and adobo, the remaining garlic, oregano, cumin and salt until smooth.
3. 3TingaFry the sliced onion in oil until golden, pour in the sauce and simmer 8 minutes until it darkens. Add the chicken and reserved liquid and cook 5 minutes more until the chicken is coated and the sauce clings.
4. 4TortillasWarm the tortillas directly over a gas flame for a few seconds a side, or in a dry hot pan, and keep them wrapped in a cloth.
5. 5ServeChicken on tortillas, then chopped onion, coriander, a crumble of cheese, radish and a big squeeze of lime. Two tortillas per taco if they're thin.