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Chicken tinga. Sweat a finely diced onion in a skillet for about ten minutes. Add six minced cloves of garlic in the last two minutes or so. Meanwhile, on another burner, roast two tomatoes and three or four tomatillos over the fire until charred all over. Add it all to the crockpot, plus two chipotles in adobo, a couple teaspoons of the adobo sauce, a tablespoon of dried mexican oregano, two bay leaves, salt and pepper to taste, and the juice of a lime. Blitz with a hand blender until mostly, but not completely, smooth. Set six skinless chicken thighs down in the sauce, add just enough water until the sauce comes 2/3 up the sides of the chicken. Cook on high for six hours with the lid cracked, or until the chicken shreds easily. Shred and add back to the sauce. Serve on tortillas with cilantro and fresh diced onion.
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Apr 5, 2016 11:24
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| # ¿ May 14, 2024 04:25 |
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Time for Whirled Peas again?
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Apr 23, 2016 19:09
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