2 years ago

Chicken Tinga

I don’t make Mexican food often enough. Maybe because it is food best for sharing, and I don’t want to put all the prep in just for myself. Whatever the reason, not smart because anytime I do I am reminded of how fucking good it is. Since I don’t know much about Mexican food, I clearly stole this recipe.

3 chicken breasts

olive oil
1/2 red onion, diced
7 mid-sized tomatoes, diced
1 (5 1/2 oz) can tomato paste
1 tsp concentrated chicken stock
3/4 c reserved cooking water
coarse salt & pepper

• Get some water boiling in a mid-sized pot. Plain, no salt. Put the chicken breasts in and cook for about 10 minutes. You don’t want to overdo them, but no one wants salmonella either. 

• Remove the chicken from the water and set aside to cool slightly. Don’t dump the water, you’ll need it later.
• Once the chicken is cool enough to not hurt you, shred it with your fingers / a fork if you’re fancy. 

• In a big pan / braiser / wok / whatever works best for you, sweat your onions in a bit of olive oil. 
• Add in everything else, including the shredded chicken. Let it simmer for about 15 minutes; the sauce will thicken up a bit and that’s a good thing.

olive oil
2 tbsp minced red onion
1 (14 1/2oz) can refried beans with chipotle

• Cook your onions in the oil for a couple minutes. Add the bean and cook until warm.

tomatillo salsa
tostada shells

• Now you get to put it all together: lay down one tostada shell and smear with refried beans. Lay another shell on top and cover with tomatoey chicken goodness. Then throw a couple slices of avocado on top and pour on some salsa. Eat! Toast your culinary efforts with tequila!

The salsa was made from scratch, too, but I’ll post that later because this seems long enough already.

Made on Wednesday, April 25, 2012.
Enjoyed by Dave, because it’s his cousin’s recipe, and I’m not that big of an asshole. 


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