Chicken & Chorizo Tinga

Directions

  1. In a 6-quart sauce pot over medium-high heat, add poultry, 1/2 cup of sliced onions and garlic, and add water to cover (approximately 2 quarts).
  2. Bring to a boil, reduce heat and simmer for 25-30 minutes until chicken reaches an internal temperature of 165°F. Remove chicken, cool and hand shred meat and discard bones and skin.
  3. In a large black iron skillet or sauté pan over high heat, add vegetable oil and sear whole tomatoes on each side; remove and reserve. Add onions and cook until translucent, stirring frequently.
  4. Place sautéed onions, water, tomatoes, Master's Touch® Ancho Flavor Concentrate and Gold Label Base in a blender and puree until smooth.
  5. Return the large skillet to medium-high heat. Cook chorizo sausage for 5-8 minutes until fully cooked. Add pureed mixture and shredded poultry into the pan and simmer for 5-10 minutes to fully infuse the flavor. Remove from heat and refrigerate until needed.

Ingredients

  • 8 lbs. chicken breasts, bone-in, halves
  • 2 qts. onion(s), thin sliced
  • 1 tbsp minced garlic
  • 2 qts. water, to cover
  • 2 tbsp oil, vegetable
  • 2 ea. tomato(es), whole, core removed
  • 1 cup water
  • 1 tbsp Custom Culinary® Master’s Touch® Ancho Flavor Concentrate
  • 1 tbsp Custom Culinary® Gold Label Chicken Base
  • 2 cups sausage, chorizo, bulk, no casing