One night I
had a good bit of chicken leftover from a rotisserie chicken (a godsend to busy
writers and workers everywhere!) and I wanted to use it up by doing something a
little different. This recipe fit the bill. It had a unique flavor
and was different from the usual tacos since it's served on grilled corn
tortillas (which have less fat by the way than the formed shells that come in a
box.)
It came
together very quickly, which is another plus! It has a nice kick to
it--if that isn't your thing, you can dial back on the chipotle peppers.
1
tablespoon extra-virgin olive oil
1 cup roughly chopped sweet onion
2 garlic cloves, minced
3 tablespoons pureed chipotle peppers in adobo
1 teaspoon dried oregano
½ teaspoon ground cumin
¾ cup canned crushed fire-roasted tomatoes
¼ cup chicken stock
½ teaspoon kosher salt
3 cups shredded rotisserie chicken
10 six-inch corn tortillas
2 ripe avocados, sliced
¼ cup chopped fresh cilantro
½ cup diced red onion
Sour cream (optional)
1 cup roughly chopped sweet onion
2 garlic cloves, minced
3 tablespoons pureed chipotle peppers in adobo
1 teaspoon dried oregano
½ teaspoon ground cumin
¾ cup canned crushed fire-roasted tomatoes
¼ cup chicken stock
½ teaspoon kosher salt
3 cups shredded rotisserie chicken
10 six-inch corn tortillas
2 ripe avocados, sliced
¼ cup chopped fresh cilantro
½ cup diced red onion
Sour cream (optional)
Heat oil over medium heat and add onion. Saute until tender, approximately four
minutes. Add garlic and cook for 30
seconds or so. Stir in the chipotles
along with the oregano and cumin and heat for one minute. Add tomatoes, stock and salt to taste. Bring to a simmer and cook seven minutes.
Add
above mixture to a blender or food processor and blend until smooth. Return to pan over low heat.
Add
chicken and cook for five minutes to heat chicken and blend flavors.
Warm
tortillas by placing over a gas flame on stove top or grill until edges are
charred. Keep warm on a plate covered
with a towel.
Top
tortillas with chicken mixture and garnish with avocado, red onion, cilantro
and optional sour cream.
Westhampton,
1938. To the dismay of her well-to-do family, Elizabeth “Biz” Adams is
quickly establishing herself as a seasoned photographer over at the Daily Trumpet.
Growing more confident in her decision to pursue a career, Elizabeth
is thrilled when she and her reporter sidekick, Ralph Kaminsky, are
sent to Long Island to cover the story of a young maid found dead in
one of the glamourous summer homes in the devastating aftermath of the
Great New England Hurricane—also known as the Long Island Express.
At
first it’s assumed that the young woman was caught in the terrible
storm, but when a suspicious wound is found on the side of her head,
the police suspect murder. The maid’s death becomes even more tragic
when it’s discovered she was pregnant, and with Elizabeth and Kaminsky
at the scene of the crime, the Daily Trumpet scoops all the other papers in town.
Thank you for sharing this wonderful recipe. Ohh but this book looks good
ReplyDeleteRotisserie chicken is on sale at a local grocery every Monday here, and what a timesaver, right? I haven't made tinga in a long time (usually use pork, but chicken will be scrumptious)so you can bet I'll be making this recipe ASAP! Thanks for sharing!
ReplyDeleteThat sounds quite tasty. And the prep won't heat up the kitchen too much.
ReplyDeleteIf you have a immersion blender, you can do it all in one pat.