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Tinga Share this recipe

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Ingredients

  • a two kilo chicken
  • 2 ancho chiles
  • 3 cloves of garlic
  • 1 cinnamon stick
  • 1 onion (chopped)
  • 3 whole cloves
  • 1 red onion (chopped)
  • 1 can of chopped tomatoes
  • ½ tsp of cumin
  • 4 chipotle chiles (minced) and some sauce from the can
  • 1 tsp of sugar
  • 1 can of pimentos cut in strips
  • 2 avocados in slices
  • 200g of sour cream
  • Salt and pepper
  • freshly chopped parsley

Directions

  1. Simmer the chicken in water with the anchos,
    garlic, onion, cinnamon and cloves for 1 hour
    until tender. Meanwhile, prepare a sauce
    by frying the onion in a little oil, then add the
    tomatoes, chipotles, cumin and sugar and
    simmer for 5 minutes. Strain the stock and
    remove the chicken from the bone, leaving
    some in small pieces and some shredded.
    Scrape the pulp from the ancho chiles and add
    to the sauce. Also add the strained stock
    and simmer the sauce to reduce. Stir in the
    sour cream and season with salt and pepper.
    Put the chicken in an oven dish, pour over the
    sauce, mix together and bake for 15 minutes.
    Garnish with pimento strips, avocado slices,
    a dollop of sour cream and freshly chopped
    parsley.
    Serve with a big pile of corn or flour tortillas.
    Everyone digs in rolling their own.

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