by nannydeb
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TiggyBee's Testing Notes:
Expand Collapsenannydeb's Notes:
Expand1 whole chicken, cut in pieces with skin and fat removed (as much as possible) Ask a question about this ingredient
4 dried chipotle peppers Ask a question about this ingredient
2 dried ancho peppers Ask a question about this ingredient
3-4 fresh jalapeno peppers, cut in half Ask a question about this ingredient
4 whole cloves garlic Ask a question about this ingredient
1 medium yellow onion, coarsley chopped Ask a question about this ingredient
8 Roma tomatoes, coarsley chopped Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
2 teaspoons dried Mexican oregano Ask a question about this ingredient
2 teaspoons freshlly ground cumin Ask a question about this ingredient
1 teaspoon allspice Ask a question about this ingredient
water to cover Ask a question about this ingredient
1/4 cup cider vinegar Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
Working with any type of peppers, you may want to wear rubber gloves when handling them or at least wash your hands thoroughly afterwards.
Ask a question about this stepIn a dry skillet, heat the dried peppers for about 10 minutes, turning occasionally. Set aside until cool enough to handle. Remove seeds and stems.
Ask a question about this stepIn a large pot, combine the chicken parts, all peppers, garlic, onion, tomato, bay leaves, oregano, cumin and allspice. Add enough water to cover the chicken and bring to a boil. Reduce heat and simmer 1-1 1/2 hours or until the meat is falling off the bone.
Ask a question about this stepSet the pot aside to cool then remove the chicken to a plate. Debone the chicken and shred it using a fork in each hand.
Ask a question about this stepRemove the bay leaves. Using an immersion blender or food processor, puree the cooking liquid and vegetables making your sauce. Add the cider vinegar and salt & pepper to taste.
Ask a question about this stepAdd the chicken back to the pot with the sauce and heat it back up over medium heat. It's ready!
Ask a question about this stepServing suggestion: Spread refried beans onto a chalupa. Add Tinga Chicken and top with crumbled cotija cheese or queso fresco, sliced avocado and chopped tomato and cilantro.
Ask a question about this steplove chicken tinga! looks so good I can almost smell it!
Loved this dish! We added a carrot/red onion/cilantro/lime juice slaw on top. We thought it would be quite spicy with all the peppers but the flavors were quite mellow. We will add this to our regulars.
Ah, you are all too kind and invited over for leftovers! I'm sure it's even better today!
Am so craving this with queso fresco, chopped tomato and a blast of cilantro ....
I hear you, wssmom (plus some avocado and warm tortillas)...YUM! This sounds amazing, nannydeb!
I like this one! Yum!!!!
Looks delicious and sinus cleansing! : )
fantastic! that chalupa sounds amazing!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
This turned out really great. Thanks for this recipe.