Monday, June 23, 2014

Tinga de Pollo - Chicken Tinga from Pati Jinich

I made this tonight and served it with tortillas, refried beans, salsa, and salsa verde. Jim loved it and so did I! This would be really easy if you used a rotisserie chicken or leftover roast chicken.

Salsa verde con aguacate (avocado) 
I make this with my stick blender, but you can do it by hand too.
1 avocado, smashed up
Juice from 1/2 lime
Salt and pepper to taste
3 tbl chopped cilantro or to taste
1 chopped serrano or to taste
Enough salsa verde to loosen it up to sauce consistency
Mix all together. Taste and correct seasonings, lime juice, and cilantro

CHICKEN TINGA
Tinga de pollo
Makes about 5 cups (serves 4-6)

INGREDIENTS
1-2 tablespoons olive oil
1/2 white onion, slivered
2 garlic cloves, chopped
8 Roma tomatoes, or 2 lbs, rinsed (you can sub canned tomatoes)
2 tomatillos, or 1/4 lb, husked and rinsed (sub green salsa)
1/2 teaspoon crumbled dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 1/2 teaspoon sea or kosher salt, or to taste
1/4 teaspoon fresh ground black pepper, or more to taste
2 tablespoons sauce from chipotle chiles in adobo sauce
1 whole chipotle chile in adobo sauce, optional
5 cups cooked shredded chicken

To Serve (quantities as desired):
Corn tostadas, or tortillas, store bought or home made
Refried beans
Shredded iceberg lettuce
Queso fresco or cotija, crumbled
Avocado slices or salsa verde con aguacate

TO PREPARE
Place tomatoes (omit if you are using canned tomatoes) and tomatillos in a medium saucepan, cover with water. Bring it to a simmer and cook for about 10 minutes, or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.

Remove tomatoes and tomatillos with a slotted spoon, and place them in the jar of a blender or food processor and process until smooth.
Heat the oil in a large and deep pan over medium heat; once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute.
Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer, stirring now and then, until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.
Add the shredded chicken and combine it with the sauce. Let it cook, occasionally stirring, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.
To assemble the Tostadas: Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and, if you want some, cream too. You may also serve with salsa verde on the side.

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