If you love chicken then there's no way you won't like this recipe by Chef James Tahhan. The recipe calls for a wide array of herbs and delicious veggies like potatoes, onions and chipotle peppers. Chef James Tahhan recommends serving the chicken tingas on a tortilla, garnished with cheese and avocado.
Ingredients
1 whole chicken. roasted
3 bay leaves
2 cloves of garlic
3 tomatoes
2 tablespoons oil
4 chipotle peppers
1 tablespoon Mexican oregano
1 onion
4 guajillo chiles de arbol or rehydrated in 1 cup water
2 potatoes
1 cup chile water
To garnish:
avocado
jalapeno Chile
cotija cheese
10 corn tortillas (toasted on a griddle)
coriander
Directions
Cook the chicken in water until it is cooked and then desmenuzamos. We leave aside.
In a pot add 1 to 2 cups of water.
In a deep pot begin to saute garlic, onion, tomato, and chipotle chile oregno for about 4 minutes. We added potatoes hydrated minced chilies, chili water and shredded chicken and let simmer for about 25 minutes.
Apart take a griddle and add oil to brown the tortillas empezas and that they reach a crunchy texture.
After serving in a tortilla add chicken stew, avocado, cotija cheese and fresh jalapenos.
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