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