With football season in full swing, look no further for what's sure to be the biggest hit at your tailgate: chicken tinga tortas and tostadas from Jim Shaw, executive chef of Loteria Grill in Los Angeles.
- 2 whole Chicken breasts.
- 2 cloves of garlic
- 1 onion, halved
- 1 sprig of mint
- For the Sauce
- 2 tbsp vegetable oil
- 2 onions, sliced
- 1 clove of garlic, chopped
- ½ lb. of chorizo
- 6-8 large tomatoes, chopped
- 4-6 chipotle chiles in adobo, chopped
- 1 tsp fresh thyme
- 1 tsp fresh oregano
- 1 cup chicken broth
- 1 tbsp white vinegar
- Salt and pepper to taste
- 1 avocado
Poach the chicken with 2 cloves of garlic, ½ onion, sprig of mint and salt to taste. Reserve the broth to use with the tinga. Chill and shred the chicken. As an option, you can buy a couple of rotisserie chickens and shred them to use in the sauce.
In a large sauce-pot over medium high heat, put 2 tablespoons of vegetable oil. Add sliced onions and lightly caramelize.
Once the onion is almost caramelized, add the garlic and the crumbled chorizo and let it toast for a couple of minutes. If your chorizo is oily, remove some of the oil from the pot and add the chopped tomato to the pot.
Add the chopped tomato and chipotle chiles to the pot and cook for 10 minutes. Add the oregano and thyme.
Add the shredded chicken, some of the chicken broth, and the vinegar. Stir. Cover and cook for 15 minutes until it is moist.
For tortas, create sandwiches with your favorite rolls. For tostadas, serve on top of crisp fried tortillas.
Garnish with slices of fresh avocado.