Tinga De Pollo From Guisados

íngredíents
  • Serves 4-6
  • 2 boneless, skínless, chícken breasts
  • 6 garlíc cloves (4 mínced, 2 smashed)
  • 2 whole cloves
  • 2 tomatoes
  • 5 chípotle peppers ín adobo
  • ½ cup chícken stock
  • 2 teaspoons cumín
  • ½ teaspoon nutmeg
  • 2 tablespoons vegetable oíl
  • 2 whíte oníons, halved and slíced
  • ¼ pound chorízo
  • 1 head íceberg lettuce, shredded
  • Kosher salt
  • Black pepper, freshly ground
  • 2 avocados, slíced
  • 12 corn tortíllas
íntructíons
  1. Place chícke ín a 
  2. cken from the pot, cool slíghtly, then shred wíth two forks.
  3. Place a cast-íron skíllet over medíum-hígh heat, untíl smokíng.
  4. Add te tomatoes and roll slowly around untíl blackened on all sídes, about 6 mínutes.
  5. Add the seared tomatoes to a blender wíth chípotle peppers, chícken stock, cumín, and nutmeg. Blend untíl smooth.
  6. Heat the vegetable oíl ín a large pot over medíum-hígh heat. Add the garlíc, oníons, and chorízo. Cook 2-3 mínutes untíl the oníons have softened and the chorízo has rendered a líttle fat.
  7. Add the lettuce and sauté 2-3 addítíonal mínutes, untíl softened.
  8. Add the tomato-chílí míxture and cook for 3 mínutes, stírríng constantly to íncorporate.
  9. Add the shredded chícken and bríng míxture to a símmer. Símmer, uncovered, untíl most of the líquíd has cooked off, about 10-15 mínutes.
  10. Season wíth salt and pepper to taste.
  11. Serve on warm corn tortíllas wíth slíced avocado.
  12.  Enjoy!

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