Chicken Tinga Nachos
3
- Prep Time1 hr
- Total Time1 hr 15 mins
- Makes4 to 6 servings
Produced by Aimee Nishitoba, Photography by Christie Vuong, Food Styling by Lindsay Guscott, Prop Styling by Madeleine Johari.
Tinga, a mixture of shredded chicken, tomatoes and chipotles, is a traditional filling for tacos and tortas and also makes a delicious nacho topping with its own built-in salsa.
Chicken Tinga
680 g skin-on, bone-in chicken thighs
1/2 tsp fine sea salt
1 tsp vegetable oil
1 medium red onion, roughly chopped, about 2 cups
3 garlic cloves, peeled and smashed
1 tsp dried oregano
1/2 tsp ground cumin
1 28-oz (796-mL) can diced tomatoes, preferably fire-roasted
2 to 3 chipotles in adobo sauce
1 bay leaf
Pickled Onions
1/2 tsp granulated sugar
1/2 tsp fine sea salt
1/4 cup lime juice
1/2 medium red onion, thinly sliced, about 1 1⁄2 cups
1 350-g bag tortilla chips, divided
2 cups finely shredded cabbage, divided
2 cups Monterey Jack, grated, divided
1/2 cup sour cream
1 ripe avocado, diced
1/2 cup queso fresco or feta, finely crumbled
Instructions
Tinga: Pat dry chicken with paper towels, then season with 1⁄2 tsp salt. Heat a large dutch oven over medium-high. Add oil, then chicken, skin-side down. Cook, without touching, until bottom is golden-brown, 5 to 7 min. Flip chicken, then cook until bottom is browned, 3 to 4 min. Transfer to a plate.
Reduce heat to medium. Add chopped onion and garlic to same pot. Cook, stirring occasionally, until onion is translucent, about 5 min. Stir in oregano and cumin until fragrant, about 30 sec. Add tomatoes, chipotles and bay leaf. Boil over high. Arrange chicken, skin-side up, in a single layer over tomato mixture. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, 20 min. Season to taste with salt.
Meanwhile, position rack in centre of oven, then preheat to 425F. Line a large, rimmed baking sheet with foil.
Onions: Stir 2 tbsp hot water with sugar and 1⁄2 tsp salt until dissolved. Stir in lime juice and sliced onion. Set aside, stirring occasionally, until ready to use.
When cooked, transfer chicken using a slotted spoon to a plate or cutting board. Discard bay leaf from tomato sauce, then carefully blend using an immersion blender until slightly chunky. Remove 2 cups to a serving bowl and set aside.
When chicken is cool enough to handle, shred with two forks, discarding skin and bones. Return meat to salsa in pot and stir until coated.
To assemble nachos, spread half of tortilla chips in a single layer on prepared baking sheet. Scatter half of chicken tinga, cabbage and cheese overtop. Repeat with a second layer of same ingredients.
Bake until cheese is melted and edges of chips are browned, about 8 min.
Meanwhile, stir sour cream with 2 tbsp water in a small bowl. Drizzle nachos with sour cream mixture, then sprinkle with avocado, queso fresco and pickled onions. Serve hot with reserved 2 cups salsa on the side.
Kitchen tip
Chicken tinga can be made up to 2 days in advance and refrigerated until ready to use. Warm before using.
Find more of recipe developer Lindsay Guscott's fully-loaded nacho recipes.