Tinga de pollo - chicken hash

Yield: 4 servings

Measure Ingredient
2 larges Ripe; red tomatoes
3 Canned chile chipotles en adobo
¼ cup Water or chicken stock
⅓ cup Vegetable oil
4 larges Garlic cloves; finely chopped
1 large Onion - (or 2 medium); thinly sliced
Into half-moons -; (abt 2 cups)
2 teaspoons Ground cumin
1 teaspoon Freshly-grated nutmeg
6 cups Shredded cooked chicken
(or use any other cooked meat)
Salt; to taste
Freshly-ground black pepper; to taste

Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Roast the tomatoes, turning several times, until blackened on all sides. Let sit until cool enough to touch; working over a bowl to catch any juices, peel off the black skin. Seed the tomatoes, chop the flesh roughly, and set aside. In a blender or food processor fitted with the steel blade, puree the chipotle chiles and the sauce that clings to them with the water or stock. Set aside. In a large skillet heat oil over high heat until very hot but not quite smoking. Add the garlic and onion and cook, stirring, 2 to 3 minutes. Add the tomatoes, cumin, nutmeg, and pureed chipotles and cook, stirring, another 3 minutes. Reduce the heat to medium, add the shredded meat, and simmer, uncovered, until most of the liquid has evaporated, about 10 minutes. Season with salt and pepper and serve at once. This recipe yields 4 servings as a main dish, more as a filling for tacos.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Zarela Martinez, "Food From My Heart" From the TV FOOD NETWORK - (Show # CL-9119 broadcast 04-30-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Zarela Martinez

Converted by MM_Buster v2.0l.

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