Author Notes
I developed this super quick and easy filling for our family's annual tamal-making explosion, and it has proved to to be useful for much more than that! My favorite is to top a fluffy masa cake with the chicken filling, and garnish with cotija, cilantro, and a squeeze of lime--especially if that masa cake is made with cheese enriched tamal batter grilled on a skillet--but also super topping a fresh, steamed corn tortilla. Use tiny torillas or good quality corn chips for appetizers.. —bonbonmarie
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Ingredients
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1/2
deboned/skinned roasted, whole chicken
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2-3 tablespoons
chipotle en adobo
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1 tablespoon
toasted cumin, finely ground
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1/2 cup
toasted pepitas, ground to a meal
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2-3 tablespoons
chicked roasting juices
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salt to taste
Directions
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Chop/shred chicken into bite size pieces. I prefer the more organic look of torn/shredded meat.
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Chop chipotles super fine and smash with the blade of your knife to produce a smooth paste
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Combine chicken, chipotle, cumin, pepitas. Add roasting juices to acheive a moist but not loose filling. Salt to taste
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Serve as an appetizer atop small steamed corn tortillas, and garnish as you please. I like chopped cilantro, cotija cheese, avocado and a squeeze of lime.
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