September 2, 2012 § 1 Comment
My new favorite thing is chipotle paste. Also, this recipe is my current favorite use of left over roasted chicken – it is really really delicious, and (mostly?) healthy. I am smitten with it. Have you ever had the chicken tinga at Masa in downtown Minneapolis? I think this is just as good, if not better! It’s got a really nice kick from the chipotle, if you can’t handle spice you may want to add it a teaspoon at a time .
Recipe adapted from Thomasina Miers.
Serves 2 (though I stretched it for 3 servings)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ large onion, sliced
- Sea salt and black pepper
- ½ tablespoon brown sugar (do not be tempted to skip this – it’s very important!)
- A generous pinch of ground allspice
- A generous pinch of ground cinnamon
- 1 fresh bay leaf
- 1 big clove of garlic, chopped
- 1 can of chopped tomatoes
- 3 tsp chipotle paste (or 1 tablespoon chipotles en adobo, a product I could not find over here)
- 300-400g leftover chicken from a roast, shredded (I have never measured this, maybe I should – I’d guess it’s like a cup and a half? )
- 8 small corn tortillas or 4 larger ones
- Accompaniments: guacamole, sour cream, cheese (feta or Mexican white cheese), cilantro
- Heat the olive oil and butter in a pan, and add the onion, salt, pepper, sugar, spices and bay leaf.
- Cook over a medium heat for 15 minutes, then add the garlic. Cook for a further 5 minutes.
- Add the tomatoes and chipotles, and simmer for at least 15 minutes over a low heat – the longer the cooking, the better the taste.
- Finally, add the shredded chicken and season to taste.