Chef notes
I like this recipe as a result of it’s so simple to make and versatile. You should use leftover rooster or every other protein. If you wish to preserve it vegetarian, the tinga sauce works properly with mushrooms or jackfruit.
Method tip: Make the sauce and or rooster forward of time. Getting ready the day earlier than will assist make this an easy snack or fast dinner.
Swap possibility: Alternatively, you utilize the tinga sauce to make tacos, burritos, sandwiches, and so on. For those who do not wish to prepare dinner the rooster your self, you should use a cooked rooster from the market or leftover roasted rooster. The cheese mix might be personalized to your choice. Queso menonita (aka queso Chihuahua) is good however if you cannot discover it, a light cheddar is ok.
Preparation
For the pickled purple onion:
1.
Put vinegar, habanero and hibiscus right into a pot and convey to a boil.
2.
Place the onions in a heat-safe bowl and pour the recent liquid over the onions and let sit out till they cool to room temperature.
3.
Place within the fridge and permit the onions to pickle for twenty-four hours earlier than utilizing.
For the poached rooster:
1.
Place the rooster in a big pot. Add sufficient water to cowl the rooster by 3 inches. Add salt then flip the range on to medium-high warmth.
2.
After about quarter-hour, there can be a substantial quantity of froth that involves the highest. Skim the froth off the highest with a slotted spoon. As soon as the froth is eliminated, flip the flame all the way down to low, add the remaining components to the pot and slowly poach till you’ll be able to see the meat starting to tug away from the bone (you do not need to overcook at this level since you may be cooking the rooster extra later). This could take about quarter-hour. Flip off the warmth and let the rooster sit within the pot for 10 minutes earlier than eradicating.
3.
Take away from the pot and permit the rooster to chill sufficient to deal with then choose the meat off the bone. Reserve the meat for later use and discard the bones.
For the tinga sauce:
1.
Put a big pot over low warmth and add the butter.
2.
Enable the butter to soften then add the onions, garlic and poblano chiles, if utilizing. Cook dinner the greens very slowly till they’re mushy and translucent. As soon as they’re mushy. add the tomatoes, chipotles and about 2 cups of water.
3.
Enable to simmer for about an hour, till the tomatoes have damaged down and might be simply smashed with a fork. Season with salt then take away from warmth.
4.
Mix till easy. Regulate seasoning and consistency. It ought to be across the consistency of tomato sauce; add water if wanted. Reserve for later use.
For the tacos:
1.
In a medium pot, add the rooster and sufficient sauce to cowl. Add caramelized onions and poblanos, if desired. Warmth on medium-low till the rooster has absorbed many of the sauce. Add extra sauce or water as wanted to regulate the consistency.
2.
Warmth the griddle and heat the tortillas briefly on each side. Tortillas at this level ought to be solely softened. Take away the tortilla from the griddle and reserve.
3.
Add mound of cheese across the measurement of a tortilla on to the griddle. Cook dinner the cheese till you see it caramelize and turn out to be a deep golden-brown.
4.
Place a softened tortilla on prime of the cheese the press down calmly and permit the 2 to prepare dinner collectively for about 20 seconds earlier than flipping. Take away the tortilla and cheese from the griddle.
5.
Spoon a small quantity of the rooster tinga on to the middle of the tortilla. High with sliced avocado, pickled purple onion and cilantro leaves, and serve.
