@seattlehanddoc
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@seattlehanddoc This was dinner in about 30 minutes! The mom of the friend said fo her Chicken Tinga, a great shortcut is to use a rotisserie chicken when short in time & this turned out so well! Chicken Tinga 1 tablespoon olive oil 1 cup roughly chopped sweet onion 6 cloves garlic, minced 1-2 chipotle peppers in adobo sauce, chopped ( a non- spicy version, try 2-3 tspn ancho chile powder) 1 teaspoon dried oregano 1/2 teaspoon ground cumin 3/4 cup Mexican stewed tomatoes 1/4 cup chicken stock 1/2 teaspoon kosher salt 3 cups shredded rotisserie chicken For Serving: 10 (6-inch) corn or flour tortillas 2 ripe avocados, sliced 1/4 cup chopped fresh cilantro 1/2 cup diced red onion 1/4 cup crumbled cotija 1 lime, cut into wedges INSTRUCTIONS Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes. Blend: Place the tomato mixture in a high-powered or regular blender, let it cool before blending… and blend until smooth. Chicken: Return the blended sauce to the pan over low heat. Add the shredded chicken, and cook for 5 minutes. Taste and add more salt if necessary. Serving: Prepare the garnishes. To assemble, grill & then top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing. Lime Agua Fresca take the meal to the next level w/lots of fresh lime juice, sugar, and water! #mexicanfood #streetfood #tacos #chicken #tinga |
