Delicious Chicken Tinga Recipe
INGREDIENTS
- 6 vine ripe tomatoes sliced into wedges
- 5 tomatillos
- 1 peeled sweet onion sliced into wedges
- 2 jalapeños sliced in half seeds removed
- 10 garlic cloves
- 5 tablespoons of olive oil
- 1 chipotle pepper in adobo sauce
- 2 teaspoons of cumin
- 2 teaspoons of dry oregano
- 1 whole chicken broken down into parts
- 3 cups of good chicken stock
- 12 corn tortillas
- 1 peeled seeded and diced avocado
- 1 cup queso fresco cheese
- ¼ cup chopped fresh cilantro
- sea salt and fresh cracked pepper to taste
INSTRUCTIONS
- Chicken: Place the tomatoes, tomatillos, onions, garlic, and jalapeños on a non-stick cookie sheet tray and toss in 3 tablespoons of olive oil, salt, and pepper, and roast in the oven at 425° for 30 to 35 minutes or until everything is lightly charred.
- Next, add all roasted ingredients into a blender along with chipotle pepper, ground cumin, dry oregano, salt, and pepper to a blender and puree until smooth.
- Season the chicken on all sides with salt and pepper and in a large rondeau pot over medium-high heat with 2 tablespoons of olive oil sear the chicken until golden brown on both sides, about 8-10 minutes per side.
- Add the tomatillo mixture along with the chicken stock, stir and cover and simmer over low heat for 2 hours.
- Remove the skin and bones from the chicken and shred. Keep warm.
- To Plate: Place some shredded chicken in a heated corn tortilla and garnish with avocado, red onion, cilantro, and Oaxaca cheese.
SOURCE: billyparisi
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