CHICKEN TINGA

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Chicken Tinga

Makes about 8-10 Tostadas

INGREDIENTS:

▪1200g (8ish) Chicken Thighs

▪Salt

▪Cooking oil

▪100g (½ a large) White Onion, rough chopped

▪15g (3 cloves) Garlic, Sliced

▪25g (1 1/2T) Tomato Paste

▪400g/14.5oz can Fire Roasted Tomatoes

▪200g (about 1) Fresh Tomato, rough chopped

▪200g (3/4c) Chicken Stock

▪10g (1 1/2t) Better Than Bouillon, Chicken Flavor

▪2 Chipotle Chilies In Adobo Sauce

▪1g (1/2t) Dried Oregano

▪20g (4t) Apple Cider Vinegar

▪25g (about a handful) Cilantro Stems

▪5-8g (1t) Salt

▪Tostada shells

▪Little gem or romaine lettuce, shredded

▪Crema (sour cream whisked with lime)

▪Cilantro leaves

INSTRUCTIONS:

1. Preheat oven to 400 F.

2. Lay out chicken thighs on a sheet tray. Generously salt each thigh and roast in the oven for about 20 min until they reach about 180 F.

3. While chicken is cooking and cooling, make the sauce. Add oil to a sauce pan over medium heat, then add onions, garlic, a pinch of salt, and sweat over medium heat until translucent, about 5-6 min.

4. Add tomato paste to the pan stir and cook for about 2 minutes until it begins to take on color.

5. Add fire roasted tomatoes, stir and bring to a simmer

6. Add chopped fresh tomatoes, chicken stock, better than bouillon,

7. Next pour in chicken stock, Better Than Bouillon, chipotles, and oregano. Stir and cook for about 15 minutes on medium low until slightly thickened and the fresh tomatoes are fully cooked.

8. Stir in vinegar, 5-8g salt, and cilantro stems then using an immersion blender, blend together the sauce until smooth. Return to the stove and keep warm.

9. When the chicken is cool enough to touch, hand shred it and add it to the sauce stir and allow chicken to heat through. Taste for seasoning and adjust if needed.

10. To build a tostada, briefly heat the tostada in the oven and top with tinga, shredded lettuce, crema and cilantro.