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| Chicken Tinga |
INGREDIENTS
- 3 tablespoons of corn oil
- 1/2 white onion, slivered
- 2 tomatillos, husked and rinsed
- 1/2 teaspoon of crumbled dried oregano
- 1/4 teaspoon of dried marjoram
- 1/4 teaspoon of dried thyme
- 2 garlic cloves, chopped
- 8 Roma tomatoes, rinsed
- One and half teaspoon of kosher salt, to taste
- 1/4 teaspoon fresh ground black pepper, to taste
- 2 tablespoons sauce from chipotle chiles in adobo sauce
- 1 whole chipotle chile in adobo sauce(optional)
- 5 cups cooked shredded chicken
You can serve with :
- Corn tostadas
- Refried beans
How to prepare : You can place the tomatillos and tomatoes in a saucepan, cover it with water. Get it to a simmer, cook for about ten minutes, that is when the tomatillos and tomatoes are soft, cook thoroughly and mushy.
Take out the tomatillos and tomatoes with a slotted spoon, place in a food processor and then process.
You heat the oil over medium heat, when hot stir in the onion, cook until translucent and soft for about five to six months. You should stir the garlic and then cook until the garlic and onion mixture are lightly brown and fragrant.
Pour the tomatillo and tomato sauce on its top, add thyme, salt, black pepper, oregano, marjoram and the chipotle chiles in adobo sauce . Allow it to simmer, stir until it deepens and seasons an, about 10 to 12 minutes.
You can add the shredded chicken, combine with sauce and cook, until the chicken has blended and absorbed the mixture.
For you to assemble your tostadas;
Spread your refried beans on top of the tostada, you should add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and, if you want some, cream too.
