We have been making frequent trips to the Crossroads Market lately, and have discovered a great little Mexican place called Molcajete. Sometimes we grab a quick bite to eat at the market, while other times we take home fresh-made salsas and tortilla chips to eat later. OK, in all honesty, usually we do both! Last time, I noticed a stack of handmade corn tortillas in their cooler, and added them to our order.
After researching some recipes, and taking stock of my cupboards, I settled on a Tinga de Pollo recipe. This recipe has some spice, which I love, however, if you don’t just reduce the amount of Chipotle peppers, and omit the dried peppers – this recipe has great flavour, so don’t let the spice deter you.
Tinga De Pollo
(adapted from Thirty Handmade Days)
1 can diced tomatoes (I like Aylmer ‘Accents’ brand with chili seasonings for this recipe)
1/4 sweet yellow onion
6 garlic cloves
2+ Chipotle peppers in adobo sauce (canned), depending on your spice preference (I used 6)
additional dried peppers ( I used 1 each of guajilo, ancho and pastilla; I used these only because I had them on hand and love spice – they could easily be omitted)
1/4 tsp. ground cloves
1 tsp oregano
1 tsp chicken broth concentrate or powder
1 cup water
torn handful of cilantro
6 Bone-in Chicken breasts
1 cinnamon stick (or 1 tsp ground cinnamon)
1. Put Tinga sauce ingredients into blender or food processor and pulse until liquified
2. Place chicken breasts and cinnamon stick into slow cooker or dutch oven; pour sauce over top (if you’re using ground cinnamon, just add it to the sauce when you blend it up)
3. Cook according to your slow cooker’s pace – I cooked mine on ‘low’ for about 6 hours
4. When fully cooked, remove chicken from slow cooker and allow to cool enough in order to handle safely. Remove skin and separate chicken meat from bones; discard skin and bones; shred chicken into smaller pieces
5. If the sauce in the slow cooker is very thin, it can be put into a sauce pan and cooked on the stove top to reduce
6. Pour sauce over the shredded chicken and mix together
7. Serve chicken on corn tortillas with Pickled Onions and Kale-Cabbage Slaw (recipes below) as condiments on tacos, as well as your favourite salsa, cheese, and sliced avocado.
1 Red Onion
1 tsp salt
Vinegar, enough to cover onions (I used Apple Cider vinegar this time)
To make the Pickled Onions, thinly slice the red onion, place in a bowl and sprinkle sugar and salt over top. Bring apple cider vinegar to low boil, then pour over the onions (enough to cover the onions). Let sit to allow flavours to permeate the onions – at least 30 min, but several hours is better.
(adapted from Epicurious)
2 cups chopped cabbage (bagged coleslaw mix works well)
2 cups thinly sliced kale
1/2 tsp cumin
juice from 1 lime
splash of Extra Virgin olive oil
salt & pepper
To make Kale-Cabbage Slaw, combine the greens in a salad bowl, then mix the dressing of lime juice, cumin, olive oil and salt & pepper, to taste. Pour over greens and toss to distribute evenly. Because of the robust quality of these greens, this can easily be made an hour or two before eating without compromising the crunchiness of the kale and cabbage.