Wednesday, January 16, 2013

Chicken Tinga

This is the first time I have used tomatillos.  My niece has been on a Mexican food kick, looking for small out-of-the-way restaurants with homey, authentic  Mexican flavors.  She inspired me to try something a little more authentic.  Look for firm tomatillos, still in their husks with no bruises.

1 pound boneless, skinless chicken breasts
1 Tbsp. whole peppercorns
1 tsp. salt
2 cloves garlic
1/4 medium onion
1 bay leaf


1 Tbsp. canola or corn oil
1/2 large onion, slivered
2 garlic cloves, minced
8 whole, peeled tomatoes (canned)
2 tomatillos, husked and rinsed
1 tsp. oregano
2 Tbsp. sauce from chipotle chilies in adobo sauce (I used 2 teaspoons!)*
Salt and freshly ground black pepper to taste

To Serve:

Corn Tostadas, store bought or homemade
Shredded iceberg lettuce
Queso fresco, crumbled
Avocado slices
For the chicken:

Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a medium sauce.  Add water just to cover chicken.  Bring to a boil, reduce to simmer over low heat for 15-20 minutes.  Remove chicken from the liquid.  When cool enough to handle, shred the chicken into a bowl and set aside.

For the tinga:

Place tomatillos in a small saucepan, cover with water.  Bring to a simmer and cook for about 10 minutes, or until tomatillos are soft.  Remove from water, remove the core, and place them, along with the tomatoes in a blender or food processor and process until smooth.

Heat the oil in a large pan over medium heat.  Stir in the onion and cook until soft, about 5 minutes.  Stir in the garlic and cook until garlic is fragrant, about 1 minute.  Pour the tomato/tomatillo sauce into the pan.  Add oregano, chipotle sauce and salt and pepper.  Let simmer until sauce turns a deep, red color, about 10 minutes.
Add the shredded chicken and combine with the sauce.  Let simmer, stirring occasionally until the 
chicken has absorbed most of the sauce and the mixture is moist.
Add chicken mixture on top of tostada and top with lettuce, avocado and crumbled cheese.  This was so tasty.  The next time I make this (and I will) I would chop up the shredded chicken to make it a little easier to eat.
Adapted from Pati's Mexican Table
*Puree remaining chipotle peppers in a food processor,
  add to a ziplock bag and form into a log.  Freeze for later use.
  Just cut off the portion you need.

1 comment:

  1. They look great Patti! Very neat suggestion for the left over chipotle:@)


Thank you for visiting!

Artisan Cast Iron Dutch Oven Bread

This recipe is a typical one with two rising periods.  Most of this time it's the yeast working and not you! 2 cups water 1...