Ingredients (Pink Onions):

• 1 Red onion (sliced)

• 200ml white wine vinegar

• 3 Tbsp Granulated sugar

• 200ml water

• Half a Tbsp of Mexican Oregano

Ingredients (Tostadas):

• 20-24 White Corn Tortillas

• 1kg of Chicken Tinga

• 500g tub of Santa Fe-Style Guacamole

• 400g Feta Cheese

• 100g of Coriander

• 2 Limes

Method:

Pink Onions

1. Heat olive oil in the pan on a medium heat

2. Add your onions and Mexican oregano, lightly fry for 3 minutes

3. Fry your plantain for around 5 mins

4. In a bowl, add your white wine vinegar and sugar

5. Stir until the sugar has dissolved

6. Add your pink onions to the bowl, clingfilm and leave to pickle for a minimum of 4 hours.

Tostadas

1. Deep fat fry the corn tortillas, keeping them level in the oil to maintain their shape and prevent edges from curling up. Fry until golden brown, remove from the fryer and leave to drain the oil.

2. Pierce the packaging of the Chicken Tinga and place on a microwaveable plate. Microwave and ensure chicken is piping hot before serving.

3. Spread a dollop of guacamole onto the base of tostada and top with the Chicken Tinga, pink onions & crumbled feta.

4. Garnish with the chopped coriander and a squeeze of lime to taste!

Serves 5