Chicken Tinga with Chorizo
Bryant Kryck
June 15, 2020
This a twist on the classic Chicken Tinga from Puebla, Mexico. This recipe has Chorizo added to it and is pictured with more of a Tex-Mex twist than a traditional Puebla style Tinga. Using the steam on the Anova Precision Oven helps speed up the braising of the chicken without having to worry about dried out flavorless chicken.
Serves
10
Prep Time
00:20
Cook Time
02:30
5 (1)
6
Ingredients
4 lb
Chicken Breast
3 Tbsp
Fresh Garlic
1 ea
Yellow Onion
1 Tbsp
Mexican Oregano
1 lb
Chorizo
½ Tbsp
Canola Oil
1 28 oz
Can of San Marzano Tomatoes
2 Tbsp
Tomato Paste
1 cup
Chicken Stock
4 ea
Bay Leaf
2 tsp
Cumin
2 tsp
Chili Powder
Salt
Black Pepper
2 cups
Pico De Gallo (Optional Garnish)
2 ea
Limes (Optional Garnish)
1 ea
Avocado (Optional Garnish)
1 cup
Crema of your choice (Optional Garnish)
Steps
1. Pre Heat Oven For Chicken Sear
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top
2. Cook Chorizo
Add chorizo to 4 quart pot and cook on medium heat until fully cooked.
3. Remove Chorizo
Remove the chorizo with a slotted spoon and set aside. Try to leave as much grease in the pot as you can for cooking onions and garlic.
4. Sweat Onions and Garlic
Small dice the your yellow onion and add to pot with left over grease from the chorizo. Add minced garlic to the onions with 1/2 Tbsp canola oil. Sweat on medium to low heat until onions are soft.
5. Hand Pull Tomatoes
Open can of San Marzano Tomatoes and put them in a bowl. Hand pull and squeeze the tomatoes until broken up into small pulpy bite-sized pieces. Make sure there is some texture with the pulp of the tomato.
6. Add Tomatoes
Add the hand pulled tomatoes to the onions on low heat and stir evenly.
7. Add Chorizo
Add the cooked chorizo back in to the pot with the onions and tomato.
8. Add Spices
Add the bay leaves, oregano, salt, and pepper to the pot. Turn the heat up to medium and stir.
9. Add Tomato Paste
Add tomato paste to pot and stir.
10. Add Stock and Simmer
Add stock and stir. Cook on medium heat for 5 minutes stirring occasionally. Turn heat down to low and let simmer.
11. Season Chicken
Spray pan with non stick cooking spray. Lay out chicken side by side. Add Salt, Pepper, Cumin, and Chili powder to the chicken and rub evenly.
12. Sear Chicken
Rack
Adjust the rack position to position 5 (Top position). Searing the chicken adds flavor to your dish. Sear the chicken for 12 minutes. It’s ok if the chicken is still raw in the middle because it will be cooked in the Tinga mix.
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top
00:12 Timer
13. Pre-Heat Oven for Braising
Rack
Sous Vide Mode: Off
Steam: 75%
Temp: 300°F
Heat: Rear
14. Add Chicken to Braise Pan
Put the chicken into a 2-4 inch deep cooking pan. Pour the chicken juices from the sear pan into the pan as well.
15. Cover Chicken with Tinga Mix
Evenly pour the entire pot of Tinga mix into the chicken pan. Make sure the mixture is covering at least 3/4 of the chicken. If it is not you can add some more chicken stock or water into the pan.
16. Braise Chicken
Rack
Braise the chicken in the Oven for 2 hours. At the 1 hour mark open the oven and turn the chicken over and give a little stir to the Tinga. Remove pan from oven and let cool for 5 to 10 minutes.
Sous Vide Mode: Off
Steam: 75%
Temp: 300°F
Heat: Rear
02:00 Timer
17. Shred Chicken
Using 2 forks shred the chicken apart.
18. Mix Chicken Evenly
Once chicken is shredded, evenly mix the Tinga together and put into a serving dish.
19. Make Tacos, Enjoy
Lay out warm tortillas. Add Chicken Tinga on tortilla followed by: pico de gallo, avocado, cilantro avocado sour cream (homemade or store bought), radish, and cilantro. Serve with fresh lime wedges.
Tip: save left over chicken tinga to make enchiladas or chicken tortilla soup.
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