Chicken Tinga with Potatoes
This recipe was originally created for my sell out Mexican Fiesta classes, (which are as rare as hens teeth now) and may show up as an Insider video in the future.
I love it. It is so easy, loaded with flavour and you can knock back on the heat if you have kids. It goes a really long way, so when I say serves 6, it is very dependant on what else you put with it. Add rice, add corn chips, add salsa and salad and you could feed a few more.
So add this to your menu builder, get your sombrero on, and enjoy!
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- 2 chargrilled Chicken breast fillets, cut in pieces
- 1 Chorizo Cured cut in pieces
- 1 red onion, halved
- Handfuls Fresh Coriander roots and leaves
- 2 cloves garlic
- 1 Teaspoon cumin seeds
- 2 Tins crushed tomatoes
- 2-3 red-skinned potatoes, cubed
- 2-3 chipotle chillies en adobo (tinned)
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons coconut sugar (optional)
- Few sprigs oregano (leaves only)
- Salt and pepper to taste
Placed cooked chicken into Thermomix bowl and shred 3-4 sec/Reverse/speed 4. Remove from bowl and set aside.
Place chorizo, onion, coriander roots, garlic and cumin seeds into Thermomix bowl and chop 4 sec/speed 7. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.
Add tomatoes, potato, chillies, sauces, sugar and oregano. Cook 30 min/90ºC/Reverse/speed 1. Taste and adjust seasoning. Check that potatoes are cooked. Add a few more minutes cooking time if needed.
Add shredded chicken back into the bowl and stir with spatula to just combine.
Keep hot until ready to serve.
Serve with accompaniments of choice such as warm tortillas, feta cheese, grape tomatoes, avocado, coriander leaves, lime wedges.
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