Chicken Tampico Sauce Recipes

MEXICAN TINGA

Steps:

• Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
• To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

GRILLED TAMPICO CHICKEN BREAST

Steps:

• In a bowl season the breast with salt and pepper.
• Add carrot, orange, and pear juices along with apple cider vinegar.
• Now incorporate ginger, garlic and chili sauce.
• Use a rubber spatula or your hand to mix items together.
• Cover bowl with plastic wrap and refrigerate for at least 20 minutes. (Okay to marinate overnight).
• Remove from refridgerator and grill for 7 minutes on the first side, flip and grill 5 minutes on other side. (Internal temperature of 160-165 degrees).
• Remove from grill and allow chicken breast to rest in a small bowl for 2 to 5 minutes.
• Slice the breast at an angle.
• Note: You can create a delightful reduction sauce to accompany your dish by doubling the amount of marinade made and saving half for your sauce before beginning your prep. Start with a hot sauce pan, add the reserved marinade liquid with 2 ounces of chicken broth and reduce sauce by half.