Ingredients
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4 chicken breasts
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1 bay leaf
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10 peppercorns
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4 cloves
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2 large tomatoes, quartered
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2 tablespoons chipotle in adobo sauce
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2 teaspoons cumin
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1/2 teaspoon nutmeg
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2 tablespoons olive oil
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1 large white onion, thinly sliced
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1/2 cup chorizo, diced
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4 cloves garlic, finely chopped
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Salt to taste
Directions
- Fill a medium pot with water, and bring to a simmer. Add in bay leaf, peppercorns, cloves, and gently lower in chicken breasts. Simmer for 25-30 minutes, or until chicken has completely cooked through. Remove chicken from pan, and allow to completely cool before shredding.
- Place tomatoes on a lined baking sheet and place under broiler for 15 minutes, or until charred. Transfer to a blender, and add chipotle, cumin, and nutmeg. Blend until smooth.
- Add olive oil to a large pot on medium heat, and add onions and chorizo. Cook until onions have softened. Then add in garlic, and saute for 10-15 seconds or until aromatic.
- Pour blended tomato mixture into pot with onions, and add one cup of the cooking liquid from the chicken. Season with salt to taste and bring to a simmer.
- Add shredded chicken back into the pot, and simmer for 15 minutes to slightly reduce the sauce.
Chicken tinga tacos:
- Warm corn tortillas and top with chicken tinga, finely chopped sweet onion, coriander, sliced avocado, and a squeeze of lime.
Chicken tinga grilled cheese:
- Slice 2 pieces of bread off a crusty loaf (Italian, French, Country). Spread a little butter on one side of each slice.
- Scatter a generous handful of grated cheddar and mozzarella on one slice of bread (on the non-buttered side), and top with a spoonful or two of chicken tinga spreading it evenly to the edges of the bread. Top with more cheese, and sandwich with other slice of bread (buttered side up).
- Cook in a pan on medium-heat for three to four minutes on each side until golden and crispy, and melted in the middle.
