Subj : Tinga De Pollo
To   : All
From : Ben Collver
Date : Tue Sep 24 2024 10:00:52

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Tinga De Pollo (Chicken Tinga)
Categories: Chicken, Mexican
     Yield: 2 Cups

     1 lb Chicken breasts; bone-in,
          -skin removed
     1    Bay leaf
     1 cl Garlic; unpeeled
     1 cl Garlic; minced
   1/4 sm White onion
     1 c  White onion; chopped
          White onion slices; thin,
          -for serving
     2 tb Vegetable oil
     1 lb Tomatoes (3); cored, seeded
          -and chopped
     4 ts Chipotle peppers in adobo
          -(see note); minced
          Adobo sauce; for serving
   1/2 ts Mexican oregano
   1/2 c  Chicken broth
          Salt
    12    Tostadas; or corn tortillas
          -cooked until crisp on a
          -comal
     1 c  Mexican crema
     1    Avocado; sliced into slivers
   1/4 c  Cotija cheese; crumbled

 In Mexico City, you can find chipotles in a spicy-sweet piloncillo
 adobo, which is what I used here. If you're using a different
 variety, start with 1 ts and work your way up. Before serving, soak
 the thin white onion slices in cold water at least 15 minutes.

 In a large saucepan, place the chicken breasts and add enough water to
 cover. Add the bay leaf, unpeeled garlic clove, and small chunk of
 onion and bring to a boil. Cover and remove from heat. Set the pan
 aside until the chicken has cooked all the way through, about 20
 minutes. Remove the chicken to a bowl, and set aside until cool
 enough to handle, then shred the meat with your fingers or a fork.

 In a skillet heated over medium-high heat, add the oil. When the oil
 is hot, add the chopped onion and cook until translucent, stirring
 often, 3 to 5 minutes. Stir in the minced garlic and cook until
 aromatic, 15 to 30 seconds. Add the tomato, cooking until pieces
 break down and become a thick, chunky paste, about 5 minutes.

 Stir in the shredded chicken, then add the chipotle, oregano, and
 chicken broth, and season with 3/4 ts salt, or to taste. Bring to a
 boil, then reduce the heat, cover and simmer about 10 minutes to
 thicken slightly and marry the flavors. Taste, and add more salt if
 desired.

 To serve the tostadas, slather a thin layer of crema on each
 tortilla. (For more amped-up chipotle flavor, mix a little of the
 adobo sauce in the crema.) Add a few spoonfuls of tinga, the slices
 of white onion and two slivers of avocado. Top with crumbled cotija
 cheese.

 Recipe by LA Times

 Recipe FROM: <http://articles.latimes.com/2012/aug/11/food/
 la-fo-guisados-rec1-20120811>

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