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Tacos Tinga de Pollo

November 26, 2006

For the tinga sauce:

7-ounce can of chipotle pepper, finely chopped
1 large tomato, diced
1/4 yellow onion, diced

For the tacos and filling:

1 whole chicken breast
Salt
1 yellow onion, diced and divided into three equal piles
1 tablespoon vegetable oil
1/2 tomato
1 teaspoon goya seeds
1 bay leaf
Pinch black pepper
Pinch garlic powder
3 tablespoons chopped fresh cilantro
Queso fresco or sour cream, to garnish
12 soft small flour tortillas (about 6 inches round)

To prepare the tinga sauce, combine the chipolte pepper, tomato and onion in a small bowl. Mix well and set aside.

Place the chicken breast, a pinch of salt and a third of the diced onion in a medium saucepan. Add just enough water to cover, then bring to a boil over a medium-high heat. Boil until cooked through, about 8 minutes.

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Remove the chicken from the saucepan and allow it to cool to the touch, about several minutes. Use your finger to tear the chicken into fine strips. Set aside.

In a large skillet, heat the oil over medium-high heat. Add the tomato and a second third of the onion and saute 2 minutes. Add tinga sauce and stir well.

Stir in the goya seeds, if using, bay leaf and a pinch each of salt, pepper and garlic powder. Bring the sauce to a simmer, then add the shredded chicken and simmer over a medium heat for 5 minutes. Sauce should be thick.

To serve, stack two tortillas, then spoon chicken and sauce over them. Garnish with queso fresco, cilantro and the remaining onions. Fold before serving.

Makes 6 tacos.

- Recipe adapted from Raul Castro, Plaza Garibaldi restaurant

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