Tinga De Pollo

Total Time: 16 mins Cook Time: 16 mins

Ingredients

• Servings: 6
• 2 large ripe tomatoes
• 5 chipotle chilies en adobo sauce (can reduce amount to your preference)
• 1/2 cup chicken stock
• 2 teaspoons cumin powder
• 1/2 teaspoon freshly ground nutmeg
• 2 tablespoons vegetable oil or 2 tablespoons grapeseed oil
• 4 large garlic cloves, finely minced
• 1 -2 medium onion, thinly sliced into crescents
• 4 -6 cups shredded cooked chicken
• salt and pepper, to taste
• tostadas (tortillas or sopes)
• mexican crema (or substitute)
• iceberg lettuce, shredded (or romaine)
• queso fresco, crumbled

Recipe

• 1 heat a skillet up on high heat until a drop of water sizzles on contact.
• 2 add tomatoes and roasts, turning several times, until blackened on all sides. (this can also be accomplished in the oven.).
• 3 remove tomatoes and let sit until cool to touch. cut into chunks and remove seeds if desired. add to a blender with the chilies in adobo sauce, chicken stock, cumin and nutmeg. blend until smooth.
• 4 in a large skillet, heat oil over medium-high heat. when hot, add garlic and onions; saute 2-3 minutes until softened.
• 5 add tomato-chile mixture and stir for 3 minutes to heat through.
• 6 reduce heat to medium; add shredded chicken and simmer uncovered until most of the liquid has evaporated, approximately 8-10 minutes. season with salt and pepper to taste.
• 7 preparing the tostadas: take a tostada and spread a little bit of crema mexicana on it. top with the prepared tinga mixture, shredded lettuce and queso fresco.
• 8 other topping suggestions: homemade refried beans, fresh cilantro, avocado, etc.
• 9 servings are estimated.