Tinga de pollo

Ingredients

• 1 lb shredded rotisserie chicken
• 1 medium white onion, thinly sliced
• 2 garlic cloves, minced
• 4 tomatoes, peeled and diced (remove skin and seeds)
• 1–3 tablespoons chipotle in adobo sauce (adjust to spice preference)
• 1 cup chicken stock
• 2–3 tablespoons tomato paste (optional, for flavor depth)
• 1/3 cup cilantro leaves
• Olive oil or neutral oil
• Kosher salt, to taste
• Fresh cilantro, for garnish
• Tinga de Pollo (see above)
• Bolillo rolls (or other crusty sandwich rolls)
• Avocado oil mayonnaise (e.g. Chosen Foods or Duke’s)
• Avocado, sliced
• Coleslaw mix or greens of choice
• Oaxaca cheese (optional)
• Refried beans (Peruano or pinto recommended)
• Sweet potato chips, for serving
• Use this to replace canned chipotle in adobo for a more customizable flavor.
• 3 dried guajillo peppers
• 3 dried ancho peppers
• 3 dried chipotle peppers (adjust to heat level)
• 2 tablespoons olive oil
• 1/2 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/4 teaspoon cumin
• 1 teaspoon sugar
• Salt, to taste

Instructions

1. 1

   Heat oil in the Titanium Always Pan Pro over medium heat. Add the sliced onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.

2. 2

   Meanwhile, boil, peel, and dice the tomatoes. Cook’s Tip: Score the bottoms of the tomatoes: Use a sharp knife to cut a shallow "X" on the bottom of each tomato. Boil: Drop the tomatoes into boiling water for 30–60 seconds. Look for skin splitting: As soon as you see the skin begin to peel away at the scored X, remove them. Transfer to ice bath: Immediately plunge into a bowl of ice water to stop the cooking. Peel: Once cooled, the skins should slide right off.

3. 3

   Reduce heat to medium-low. Stir in the diced tomatoes and chipotle in adobo. Cover and cook for 6–8 minutes, until the tomatoes release their juices and begin to break down.

4. 4

   Add the shredded chicken and chicken stock. Stir to coat the chicken and simmer until the sauce thickens slightly—about 10 minutes. It should remain juicy, not dry.

5. 5

   Taste and adjust salt. If the tomato flavor is too mild, stir in 2–3 tablespoons of tomato paste and simmer for another 2–3 minutes.

6. 6

   Remove from heat, stir in fresh cilantro leaves, and cover. Let rest for 5–8 minutes before serving.

7. 7

   Serve with tostadas, over rice, or in a sandwich (see torta instructions below).

8. 8

   Slice each bolillo lengthwise, creating a hinge so the roll stays intact. Toast on all sides in a dry Titanium Always Pan Pro until lightly crisped.

9. 9

   Spread mayonnaise inside each roll. Layer in the tinga, avocado, and coleslaw (or greens).

10. 10

    Add any extras—cheese and refried beans are especially delicious. Close and serve immediately with sweet potato chips on the side.

11. 11

    Boil dried peppers for 8 minutes. Drain and let cool completely.

12. 12

    Heat olive oil: In a Titanium Mini Always Pan, heat olive oil and sauté onion and garlic until soft. Stir in tomato paste and cook for 1–2 minutes.

13. 13

    Transfer everything—boiled peppers, sautéed mixture, sugar, cumin, and salt—to a blender. Blend until smooth, adjusting texture as desired.

14. 14

    Store in the fridge and use as needed in tinga, tacos, or marinades.