Chicken Tinga Topped Cactus Huarache Recipes

CHICKEN TINGA RECIPE

Steps:

• SHREDDED CHICKEN
• In a large saucepan cover the chicken with an inch of water.
• Bring water to a boil. Reduce heat to low and simmer for 20 minutes.
• Remove chicken from the cooking water. Save the broth.
• Allow chicken to cool to the touch.
• Finely shred the chicken. Cut the chicken into 1" pieces then pull apart wth your fingers.
• CHIPOTLE TOMATO SAUCE
• Clean, seed and chop the tomatoes.
• Add tomatoes to you blender.
• Add 2 tablespoons canned chipotle to blender. Use 3 tablespoons of chipotle if you prefer it spicier.
• Add 1 clove of garlic, 1 teaspoon Mexican oregano to blender jar, 1/4 teaspoon black pepper to blender.
• Then add 1 cup of the reserved chicken broth.
• Blend until smooth. About 1 minute.
• PREPARATION
• Thinly slice 1 large white onion. Yields approximately 1 1/2 cups.
• Slice 2 cloves of garlic.
• Preheat a large frying pan over medium-low heat and add 3 tablespoons of cooking oil.
• Add the sliced onions to the pan. Cook until the onion starts to become translucent about 4 minutes. Do not allow the onion to brown.
• Add the sliced garlic to the pan cook for 1 more minute.
• Turn the heat to medium and slowly pour the sauce into the pan with the onions and garlic.
• Cook for 5 minutes. The sauce will start to reduce.
• Turn the heat to low
• Add the shredded chicken to the pan and mix well with the sauce.
• Cover the pan and allow to simmer for 20 minutes. During this time the sauce will reduce even more and coat the chicken and onion.
• Salt to taste.
• Serve as a taco or tostada filling.

CHICKEN TINGA RECIPE

Steps:

• Heat oil in a large frying pan over medium heat and add the sliced onion. Stir-fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant.
• Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren't juicy enough add a couple of tablespoons of water.
• Finally, add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors had blended. Season with salt and pepper.
• To serve, garnish with chopped parsley. You can serve it as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers this dish freezes well for about a month.

CHICKEN TINGA-TOPPED CACTUS HUARACHE RECIPE

Steps:

• Blend 1/4 cup dressing and chipotle peppers in blender until smooth.
• Heat 2 Tbsp. of the remaining dressing in large skillet on medium-high heat. Add onions; cook 7 min. or until crisp-tender, stirring frequently. Add chicken and tomatoes; mix well. Cook 3 min. Stir in chipotle sauce; cook 5 min. or until heated through, stirring frequently. Keep warm.
• Heat broiler. Spread cactus in single layer on foil-covered rimmed baking sheet. Brush both sides of paddles with remaining dressing. Broil, 6 inches from heat, 12 min. or until evenly browned, turning every 3 min.
• Transfer cactus to plate; top with chicken mixture, sour cream and cilantro.

CHEF JOHN'S CHICKEN TINGA

Steps:

• Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat.
• Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
• Pour broth through a strainer into a large bowl.
• Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
• Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
• Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
• Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.

CHIPOTLE CHICKEN TINGA

Steps:

• Heat the oil in a large non-stick flameproof casserole dish or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more. Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through.
• Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more. To freeze, leave to cool completely and transfer to large freezerproof bags.
• To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves.