I was at the market a few days back, picked up a bag of "getting somewhat ripe" tomatoes from the markdown cart. I wasn't quite sure what I'd make with them but whatever I decided upon, I only had a few days to do it. I wasn't in the mood for turning these into the usual Italian tomato sauce, so this morning I googled Mexican Tomato Recipes. OK, this one looks interesting:
Chicken Tinga aka Tinga de Pollo
Essentially it's Shredded Chicken in a spicy tomato sauce. Easy, I can do that even if I've never made it before.
This can be served in Tortillas, on rice, over refried beans, on lettuce, etc. My choice is to make some Tortilla Bowls which I've posted here before -
Let's get the sauce ready. The diced and seeded tomatoes,
a Chipotle Chile Pepper in Adobo Sauce, Oregano and Garlic go into the blender. This goes into the fridge for a while as I prepare the Chicken.
Almost all the recipes I reviewed suggested poaching the chicken breasts or thighs in either water or chicken stock. Umm, no. Not happening in my kitchen. My chicken gets grilled. We'll make use of some Duck Fat spray and Blackstone Tequila Lime which I'm using for the first time -
Just about ready to come off to be shredded. I used two of the three chicken breasts -
I sauteed some onions and garlic prior to adding the sauce to the Dutch oven. I also added a little bit of Chicken Stock. I let that reduce a while before adding the chicken -
Dinner is served with Shredded Romaine, Cotija Cheese, Sour Cream, Guacamole, Lime, Cilantro -
My bowl -
Good to the last bite -
This was as good as it looks, actually better! There was a bit of a kick to it, thank goodness I only added a single Chipotle pepper. We've got leftovers, we've got 2 more taco bowls and are looking forward to lunch or dinner tomorrow!
If you've never made this give it a try. You won't be disappointed.
Thanks for checking in on today's What to Do with Marked Down Tomatoes Experiment and tonite's dinner!
Regards,
-lunchman
Chicken Tinga aka Tinga de Pollo
Essentially it's Shredded Chicken in a spicy tomato sauce. Easy, I can do that even if I've never made it before.
This can be served in Tortillas, on rice, over refried beans, on lettuce, etc. My choice is to make some Tortilla Bowls which I've posted here before -
Let's get the sauce ready. The diced and seeded tomatoes,
a Chipotle Chile Pepper in Adobo Sauce, Oregano and Garlic go into the blender. This goes into the fridge for a while as I prepare the Chicken.
Almost all the recipes I reviewed suggested poaching the chicken breasts or thighs in either water or chicken stock. Umm, no. Not happening in my kitchen. My chicken gets grilled. We'll make use of some Duck Fat spray and Blackstone Tequila Lime which I'm using for the first time -
Just about ready to come off to be shredded. I used two of the three chicken breasts -
I sauteed some onions and garlic prior to adding the sauce to the Dutch oven. I also added a little bit of Chicken Stock. I let that reduce a while before adding the chicken -
Dinner is served with Shredded Romaine, Cotija Cheese, Sour Cream, Guacamole, Lime, Cilantro -
My bowl -
Good to the last bite -
This was as good as it looks, actually better! There was a bit of a kick to it, thank goodness I only added a single Chipotle pepper. We've got leftovers, we've got 2 more taco bowls and are looking forward to lunch or dinner tomorrow!
If you've never made this give it a try. You won't be disappointed.
Thanks for checking in on today's What to Do with Marked Down Tomatoes Experiment and tonite's dinner!
Regards,
-lunchman