Text 15188, 72 rader
Skriven 2014-07-27 06:35:32 av Dave Drum (1:261/38)
Ärende: Chile 7089
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Barbecued Chicken Tinga
 Categories: Bbq, Poultry, Citrus, Pork, Chilies
      Yield: 4 Servings

      2 tb Fresh lime juice
      1 tb Flavorful olive oil
      1 ts Garlic salt
      4 lg Chicken thighs; skinned
      4    Chicken breast halves;
           - skinned
      1 tb Oil for sauteing
      2 c  Chopped onions
      4 cl Garlic; minced
    1/4 lb Bulk Mexican chorizo
      2 lb Tomatoes; peeled, seeded,
           - chopped
    1/2 c  Tomato puree
      2 tb Chipotle puree *
      1    Bay leaf
      1 ts Dried oregano
      1 tb Brown sugar
    3/4 ts Salt
      4 md Red-skin new potatoes; diced
      1 lg Avocado; pitted, peeled,
           - sliced

  Tinga is wonderful as a warming stew or a filling for
  burritos, empanadas or tortas (Mexican sandwiches). The
  flavors improve and intensify with time, making this the
  perfect make-ahead dish.

  Blend together lime juice, olive oil and garlic salt. Rub
  on chicken pieces. Grill over medium-hot coals or under a
  medium broiler. Cook breasts for about 10 minutes per
  side; thighs for about 15 minutes per side.

  Tip: If you are in a hurry, you can cheat by buying a
  grilled chicken - preferably from a Mexican deli. The
  chicken will finish cooking in the sauce where it will
  absorb all the delicious flavors. Heat oil in a large
  skillet. Add onions; saute until softened. Add garlic;
  saute for a minute or two longer. Remove onions from pan
  and reserve. Add chorizo to pan; saute until browned.
  Using paper towels, blot as much fat as possible from pan.
  Return onions to pan. Add tomatoes, then stir in tomato
  puree, chipotle, bay leaf, oregano, brown sugar and salt.
  Simmer for 20 to 30 minutes. Cut grilled chicken meat off
  bones; add to simmering sauce along with diced potatoes.
  Simmer for 15 minutes, until potatoes are tender and
  flavors come together. Serve garnished with avocado slices
  and lots of warm corn tortillas.
  * To make chipotle puree from the softer, freshly smoked
  chipotles, cut chilies open and scrape out seeds. Place 6
  chipotles in a blender with about 1/4 cup water, or just
  enough to facilitate blending; process until smooth.

  Serves 4.

  http://www.dallasnews.com/food-nf/food21.htm

  From: Leslie Duncan | 24 Sep 1997 - Chile-Heads List

  Uncle Dirty Dave's Archives

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... He gave her a look you could have poured on a waffle. - Ring Lardner

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)