Tinga Tangos with a Tostada

A sneak peak at Tinga Poblana. I served this chicken dish

 tonight on a tostada, but it would be equally delicious on soft corn or flour tortillas. Tune in later for the recipe, you won't want to miss it...I promise it's that good.

Recipe;

1.5 lbs of Chicken Breast poached with celery, 1/2 of a white onion, 2 cloves garlic, carrots, bay leaf and a dozen black peppercorns.

Gently simmer chicken until tender. Cool, and pull into shreds-set aside. You can do this step the night before and refrigerate-be sure to keep the broth for later use.

Sautee slice 2 large white onions and sautee with 1 lb of Chorizo-please don't omit or substitute the Chorizo -this is star of the show. Cook until onions begin to collapse.

In the meantime, you have charred 2lbs Roma tomatoes and 3 fat Jalapeno chilies in the broiler.

 

Allow them to cool, then peel and place them in your blender with a couple of chopped garlic cloves. Pulse for a few seconds until blended and pour into your onion/chorizo combination. Allow to simmer and add some smoky heat with 1/2 of a 3.5 Oz can of Chipotle Chilies- add the adobo sauce as well. I don't recommend you blend these in your sauce because it become more difficult to control the heat level of the dish that way. One can easily fish out the whole chilies for the more sensitive palates in your life. Finish the dish with a pinch of rubbed dry oregano for fragrance and simmer until flavors meld.

I chose to serve Tostada style which is the most traditional. You can garnish as you prefer, but I love the creamy contrast that sour cream, queso fresco, and avocado provide. I also sliced red onion and radish for crunch and their sharp bite.