Weeknight Basque Chicken Tinga

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 leeks in a little butter until translucent.
3. Turn the heat up, add the chicken tinga, and cook until deeply browned and aromatic.
4. Fold in the yellow onion and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with flaky sea salt right before serving.
7. Plate it up while hot and pass extra at the table.