Author Notes
As far as payoff per unit-effort goes, this recipe can't be beat. I've stripped down a load of the usual tinga recipes, and only included the bits that make for a dark, dense, warm & smoky sauce. —Ian
Ingredients
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6
roma tomatoes
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4
large tomatillos (or a hefty handful, if they're small), peeled
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4-6
cloves garlic, left unpeeled
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.5
white onion, unpeeled
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4
serrano chilis, placentas and seeds removed, if desired
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1
7oz can chipotle chilis, in sauce
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1
fully cooked chicken breast, shredded
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8
tortillas
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8
lime wedges
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.5
head purple cabbage, shredded
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1
avocado, sliced
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1
bunch cilantro
Directions
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Toss the first five ingredients in lightly salted olive oil, drain, then place them onto an oiled baking sheet. Broil them, while turning to ensure the skins are thoroughly blackened.
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Strip away the skin, and toss everything, along with the chipotles, their sauce, and the raw garlic, into a food processor. Pulse to combine.
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Heat up the sauce, then toss in the chicken. Just bring to temperature.
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Pile the tinga atop your tortillas, top with avocado, cilantro, and shredded cabbage. Pair with a lime, and you're golden.
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