Open-Face Chicken Tinga SandwichPrep Time:
30 mins. Cook Time:
10 mins. Serves:
All the warm spicy flavours of traditional Mexican cuisine. This legendary cocoa-based sauce features fire-roasted tomatoes, toasted sesame oil, jalapenõ and chipotle peppers and fresh ground spices.
2 tbsp (30 mL) oil
12 boneless, skinless chicken thighs (1.3 kg)
1 tsp (5 mL) salt (5 g)
1 white onion, chopped (380 g)
2 jalapenos, seeded and chopped (22 g)
4 cloves garlic, minced (10 g)
1 cup (250 mL) E.D.SMITH® Saucemaker Mexican Pepita Molé Sauce
1/2 cup (125 mL) E.D.SMITH® Saucemaker Northern Heat Cayenne Pepper Sauce
1 cup (250 mL) chicken broth
1/4 cup (60 mL) lime juice
12 long, oval slices of bread
3 cups (750 mL) shredded leafy green or romaine lettuce (900 g)
3 avocados, chopped (420 g)
3/4 cup (175 mL) finely chopped red onion (100 g)
3/4 cup (175 mL)chopped cilantro (27g)
1 1/2 cups (375 mL) sour cream
Chicken: Heat the oil in a large skillet set over medium-high heat. Season the chicken all over with salt. Cook the chicken for 3 to 4 minutes per side or until browned. Add the onion, jalapeno and garlic. Cook for 3 minutes or until fragrant.
Stir in the Mexican Pepita Molé Sauce, Northern Heat Cayenne Pepper Sauce, broth and lime juice. Simmer for 45 minutes or until chicken is very tender and sauce is reduced. Cool slightly. Shred the chicken with 2 forks; stir with sauce. Makes 6 cups/1.4 kg.
1 Sandwich: Top a slice of bread with 1/2 cup (115 g) chicken mixture and 1/4 cup (60 mL) lettuce. Garnish with 1/4 avocado, drizzle of sour cream, 1 tbsp (8 g) red onion and 1 tbsp (15 mL) cilantro.
Cook’s Note: Garnish with shredded Cheddar cheese.