Tinga De Carnitas Gavacho Food

TINGA DE POLLO GAVACHO

Steps:

• In a large sauce pan combine the chicken, dried peppers, the can of tomatoes, the chicken broth, and one of the chipotle peppers with 1 tablespoon of the adobo sauce. Bring this to a boil, then simmer over med-high heat until the chicken is done.
• Remove the outer paper skin from the tomatillos and the stem. Core them and dice them. Leave them in big pieces.
• Puree the rest of the chipotles with their sauce.
• French cut the onions, and cook in a large skillet with the butter and the salt. Cook over a medium heat until tender and starting to brown.
• Add the diced tomatillos and and 3 table spoons of the chipotle puree to the onions and cook over medium low heat until the everything is real soft and caramelized. Add more if you like it hot.
• When the chicken is done, remove from cooking broth, reserving for later and shred the meat with a couple of forks.
• Add the chicken to the onion mixture and mix well. Add about a half a cup of the cooking broth to the mixture. Add more if it's still too dry.
• Serve hot and enjoy.

SHREDDED SPICY CHICKEN TOSTADAS (TINGA)

Steps:

• For the chicken: Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a large heavy saucepan with 6 cups of water. Bring to a boil over high heat, and then reduce to a simmer over medium-low heat for 20 minutes. Turn the heat off and remove the chicken from the liquid. Reserve the broth for later use. Using 2 forks or clean hands, shred the chicken into a bowl and set aside.
• For the tinga: In a large heavy saute pan, cook the chorizo over medium heat until fully cooked, about 6 minutes. Add the onions and saute until translucent and fragrant, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and cook for 1 minute. Add the tomatillos and cook for 1 minute. Add the chipotle, salt, pepper, Mexican oregano and the sprigs of marjoram and thyme. Add the shredded chicken. Continue cooking for another 3 minutes. Add between 1/2 cup and 1 cup of the chicken cooking liquid, depending on the thickness of the sauce. Cook for 5 more minutes. Remove the marjoram and thyme sprigs.
• To assemble: Place 2 tablespoons of tinga on each tostada. Serve immediately.

TINGA DE CARNITAS GAVACHO

Steps:

• Dust off your crock pot and get it ready to cook all day, or over night, whichever you prefer for slow cooking. This does require a bit of commitment here, but there wont be any lawyers involved if it doesn't work out.
• Put the pork, the chicken stock, the canned tomatoes, and the beer in the crock. Yes it's alright if you want to take a swig first.
• Pull the stems off the dried peppers and try to get as many of the seeds out as you can. Then add them and six of the canned chipotle peppers to the crock.
• Take the garlic cloves and break them in half and add it to the party.
• Turn your crock pot to low and let it do it's thing for 8 hours. Not kidding here. you could go 12 hours if you get busy and forget about it. It wont get messed up.
• When the meat is done, remove it from the broth and set aside for shredding. You can do this hot or cold, it's your choice. I'm a wimp and I make this ahead of time so I shred when it's cold. You can Iron Man it if you want, but the end product will be the same either way.
• French your onions and cut the tomatillos into wedges just like you would a tomato, after removing the paper stuff from the outside of course, and don't forget that core.
• in your largest skillet, or even an electric skillet would work here, melt the butter and then add your onions. Sprinkle the salt over the onions to get those juices flowing.
• When your onions are dark in color and all gooy, (caramelized) add the tamatillos and let them cook down until they're soft.
• Puree up the rest of the canned chipotles with their wonderful sauce they're packed inches Add 2 tablespoons of the puree tot he onion mixture and stir to combine.
• Add the shredded pork to the onion mixture and mix it all up. keep stirring to get the meat reheated above 160 degrees.
• Now you have some kich a$$ Tinga Carnitas This is Gavacho approved. I recommend putting this over nachos. You'll never use ground beef again.

MEXICAN TINGA

Steps:

• Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
• To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.