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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Serve this on top of a crisp tostada or as a filling for tacos. Would make a nice appetizer served in mini taco shells. Ingredients:
8 chicken thighs |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon garlic powder |
8 roma tomatoes |
4 cups chicken stock |
4 chipotle chiles |
1/2 lb chorizo sausage |
1 white onion, sliced thin |
6 red potatoes, diced |
1 teaspoon cumin |
1 teaspoon black pepper |
1 tablespoon mexican oregano (not greek) |
1 large avocado, peeled, pitted and thinly sliced |
1 cup crumbled mexican queso fresco or 1 cup feta cheese |
Directions:
1. Over a medium heat, bring the chicken, salt, pepper and garlic powder, with water to cover, to a simmer for 20 minutes.
2. Remove from heat and allow the chicken to cool in the water, until you are able to handle it.
3. Remove the skin and coarsely shred the meat; set aside.
4. Over a high heat, in a sauté pan, char and blister tomatoes on all sides. Do not use oil.
5. Remove from heat and add the chicken stock and chipotles.
6. Cool; pour into a blender, puree until smooth; Set aside.
7. Put the chorizo and onions in a stockpot, cook over medium heat.
8. When the chorizo releases some of its oil, add the diced potatoes; reduce heat to low; cook until the potatoes have browned and slightly tender.
9. Add cumin, oregano, pepper, shredded chicken and the pureed tomato mixture; simmer 10 minutes.
10. Add salt to taste.
11. Serve in deep bowls, top with avocado and cheese, with a side of corn tortillas and Mexican beer.
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