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Tinga de Pollo Chicken Hash




Source of Recipe


Food from my Heart, Zarela Martinez


List of Ingredients




2 large ripe, red tomatoes

3 canned chile chipotles en adobo (available in Latin-American markets)

1/4 cup water or chicken stock

1/3 cup vegetable oil

4 large garlic cloves, finely chopped
1 large or 2 medium-size onions, thinly sliced in half-moons (about 2 cups)

2 teaspoons ground cumin
1 teaspoon fresh grated nutmeg
6 cups shredded cooked chicken or any other cooked meat
Salt and freshly ground black pepper to taste

Recipe



Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Roast the tomatoes, turning several times, until blackened on all sides. Let sit until cool enough to touch; working over a bowl to catch any juices, peel off the black skin. Seed the tomatoes, chop the flesh roughly, and set aside. In a blender or food processor fitted with the steel blade, puréed the chipotle chiles and the sauce that clings to them with the water or stock. Set aside.
In a large skillet, heat the oil over high heat until very hot but not quite smoking. Add the garlic and onion and cook, stirring, 2 to 3 minutes. Add the tomatoes, cumin, nutmeg, and puréed chipotles and cook, stirring, another 3 minutes. Reduce the heat to medium, add the shredded meat, and simmer, uncovered, until most of the liquid has evaporated, about 10 minutes. Season with salt and pepper and serve at once.
In medium-sized skillet, heat lard or vegetable oil over fairly high heat until rippling. Add onion and garlic and sauté for 2 minutes, stirring occasionally. The onion should still be slightly crunchy. Add the chiles and sauté another 2 minutes, stirring occasionally. Let cool.
Yield: 4 servings as a main dish; more as a filling for tacos, gorditas, or burritos.