Tostadas de tinga de pollo - de what?
This was our delicious main course of our cooking lesson last week. I forgot to mention yesterday, that the Quinoa we made was thanks to my cousin, Margo. It was her idea for us to try it. So happy that she gave us that idea.
For the main course, my friend, Pilar, suggested that we make something Mexican. Not only is Pilar from Mexico, but she is also a huge soccer fan - and I think that she wanted to make a dish in celebration of Mexico in the World Cup. Stay tuned, as Pilar will be a Guest Chef very soon. She has shared an incredible recipe that I cannot wait to not only post, but try as well.
Tostadas de tinga de pollo is spicy, stewed chicken. This was not a difficult dish, but there were quite a few different steps - so it isn't a super fast dish to make - so I will not consider it Fast Food. We served the tostadas with Salsa Verde - which is oh so lovely too. Please don't be discouraged though, the time that you put into it, will be so worth it.
Tostadas de tinga de pollo with Salsa Verde
Tinga de pollo
3 large chicken boneless, skinless chicken breasts
1 medium onion
2 cloves garlic - minced
2 cups of chicken stock
1 cup of water
2 large onions - finely chopped
1 small onion - finely chopped - trust me - it will make sense*
5 large roma tomatoes
2 cloves garlic - minced
1 small can of chipotle chiles (canned in adobo)
Adobo sauce from the canned chiles
2 1/2 cups of water
*Or just use 2 large onions and split them up as per the recipe below.
In a covered skillet or pot, place all of the first set of ingredients and cook over medium-high heat, until the chicken is cooked. This should take about 15 minutes. Remove the chicken, and set aside the broth. Shred the chicken with two forks and set aside.
In a large skillet with a lid, heat the oil and add the first two chopped onions. Saute on medium-low heat until onions are translucent. While the onions are cooking, place the tomatoes, garlic, the rest of the onion, chipotle chiles, adobo sauce and water into a blender and blend well.
Once the onions in the pan are soft, increase the heat to medium-high and then pour the blended sauce into the skillet and stir. Cook the sauce for 2 minutes, and then add the shredded chicken and cover. Reduce the heat to a gentle simmer, and simmer for 25 minutes - stirring often. Add water if necessary and season with kosher salt to taste.
Salse Verde (Tomatillo salsa)
6 medium green tomatillos
1-2 large hot chiles
1/2 onion - cut into 4 quarters
1 garlic clove
1 bunch of cilantro
Cut an X in the top of each of the tomatillos. Add the tomatillos - cut side up - and the onions to a shallow baking dish - and broil on high for about 10 minutes - or until the vegetables are lightly charred and soft.
Place the tomatillos, onion and the rest of the ingredients into a blender and blend. Blend well and season with kosher salt to taste. The salsa will be running and not thick - but that's how it is supposed to be, so don't worry.
You will also need: tortillas, refried beans shredded head lettuce and shredded cheese.
Tostadas - we didn't fry our flour tortillas. We used small corn tortillas that we heated on low heat, 250 degrees, for about a half an hour.
Refried beans - we didn't make our own - we cheated and bought canned - they are still delicious.
The recipe calls for queso fresco - crumbled, but I can't find that here, so I used shredded mozzarella cheese.
Time to put it all together.
Take a tortilla, and cover it with shredded lettuce. Then add the refried beans, the Tinga de pollo, the shredded cheese and the salsa verde.
And there you have a delicious Mexican feast. These were so flavourful. I will definitely make these again. I dare you to try these - you will be happy you did.
Chris rated this a 5!!
Beth enjoying the meal we laboured over.
Steph - although looking shocked because A. I was taking a photo or B. Because she was surprised at how delicious the dinner was.
Well, the recipes from our cooking lessons are almost all posted. The next recipe is dessert - who doesn't love dessert? Stay tuned.