Jicama Grill’s Tinga
1/4 cup olive oil
1 large yellow onion, halved and sliced thinly
1 tablespoon white pepper
1 tablespoon salt, or to taste
4-ounce can chopped chipotle chili in adobe sauce, or to taste
1 whole chicken, innards removed
15-ounce can puréed tomatoes
2 whole limes
1 bunch fresh cilantro, minced
Deep-fried corn tortilla strips for garnish
In a stock pot or Dutch oven, heat oil until it shimmers. Add onion and cook, stirring only occasionally, until onions are completely wilted and a golden brown color (about 20 minutes). You may need to lower heat to keep onions from burning.
Add pepper, salt and chipotle chili. Place chicken in pot; pour in enough water to cover the chicken water should be 1 inch above the top of the chicken (this is difficult because the chicken floats a little. I used 12 cups of water, but it will depend a bit on the size of your pot). Cover, and bring to a boil. Lower heat to medium-low; simmer until chicken is cooked through, about 30 minutes.
Remove chicken from pan; pick all the meat from the bones. Return meat to broth. Add puréed tomatoes, and warm through. Squeeze the juice from limes, and add to pot with most of the cilantro; reserve a bit of cilantro to garnish each bowl. Garnish bowls additionally with deep-fried corn tortilla strips (or purchased tortilla chips).
Serves 4 to 8 (as either a main course or a side dish).
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