Chili-Lime Chicken Tinga Plate

Method

1. Start by prepping your corn tortillas, lime, cilantro so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the chicken tinga and let it chili-lime, undisturbed, so it takes on real color before you stir.
4. Fold in the ground cumin and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a grating of hard cheese right before serving.
6. Plate it up while hot and pass extra at the table.