Delicious Chicken Tinga Recipe

 



INGREDIENTS 

  • 6 vine ripe tomatoes sliced into wedges
  • 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.










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