Ingredients: |
Ingredients: 3 T. safflower or corn oil
1/2 white onion, slivered (about 1/4 lb)
2 garlic cloves, chopped
8 roma tomatoes, or about 2 lb., rinsed
2 tomatillos , or about 1/4lb, husks removed, rinsed
1/2 tsp crumbled oregano
1/4 tsp dried marjoram
1/4 tsp dried thyme
1 1/2-2 tsp kosher or sea salt (or more to taste)
1/4 tsp black pepper, freshly ground
2 T. sauce from Chipotle Chiles in Adobo, can add whole chilies if more heat is desired
5 c. shredded chicken
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Directions: |
Directions:Place the rinsed tomatoes & tomatillos in a medium saucepan & cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook it for 8-10 minutes, or until the tomatoes & tomatillos are soft, thoroughly cooked, & smooshy but not coming apart. Remove them with a slotted spoon. Place in the jar of a blender or food processor & blend until smooth.
Heat the oil in a large & deep pan over medium heat. Once it is hot but not smoking, stir in the onion & cook until soft & translucent, about 5-6 minutes. Stir in the garlic & cook until it becomes fragrant & lightly browned, about 1 minute.
Pour the tomato/tomatillo sauce on top & sprinkle the oregano, marjoram, thyme, salt & black pepper. Spoon in the chipor\tle chilies in adobo sauce. If you want it spicy, you may drop a whole chipotle chile in adobo in as well. Let the sauce simmer, stirring now & then until it seasons & deepens its red color, about 10-12 minutes. You may want to partially cover the pan as the sauce may want to jump out over your burners.
Toss in the chicken & continue with the sauce. Let it cook, stirring casually, until the chicken has absorbed almost all of the juices & the mix is moist but not juicy.
Serve chicken tinga on quesadillas, tostadas, or with chips for nachos. |
This recipe for Chicken Tinga is from