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Jicama Grill's Tinga
1/4 cup olive oil
1 large yellow onion, halved and sliced thinly
1 tablespoon white pepper
2 tablespoons salt, or to taste
4-ounce can chopped chipotle chili in adobe sauce
1 whole chicken, innards removed
15-ounce can puréed tomatoes
2 whole limes
1 bunch fresh cilantro, minced
Deep-fried corn tortilla strips for garnish
In a stock pot or Dutch oven, heat oil until it shimmers. Add onion
and cook, stirring only occasionally, until onions are completely
wilted and a golden brown color (about 20 minutes). You may need to
lower heat to keep onions from burning.
Add pepper, salt and chipotle chili. Place chicken in pot; pour in
enough water to cover the chicken — water should be 1 inch above the
top of the chicken (this is difficult because the chicken floats a
little. I used 12 cups of water, but it will depend a bit on the
size of your pot). Cover, and bring to a boil. Lower heat to
medium-low; simmer until chicken is cooked through, about 30
Remove chicken from pan; pick all the meat from the bones. Return
meat to broth. Add puréed tomatoes, and warm through. Squeeze the
juice from limes, and add to pot with most of the cilantro; reserve
a bit of cilantro to garnish each bowl. Garnish bowls additionally
with deep-fried corn tortilla strips (or purchased tortilla chips).
Serves 4 to 8 (as either a main course or a side dish).
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