Heat At Home

Del Fuego’s chef David Wright shares his Chicken Tinga and Roasted Poblano Mezcal Cream for making enchiladas
photos by jeffery johnston

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Tinga

and Roasted Poblano Mezcal Cream
 

Ingredients

5    pounds chicken  thigh meat
1    mall red onion, sliced
½    can chipotle chiles in adobo, chopped with  liquid
1    tomato, diced  
1    poblano, deseeded, deveined and medium diced 
2    Tablespoons garlic, minced
1    pound small red potatoes, quartered
2    teaspoons Mexican oregano
2    teaspoons black peppercorns (or 1 teaspoon cracked black pepper)
1    teaspoon cumin seeds (or ½ teaspoon ground cumin)
1    Tablespoon coriander seed (or 2 teaspoons ground coriander)
1⁄8    cup kosher salt

Roasted Poblano Mezcal Cream
1    Poblano, roasted, peeled and deseeded
2    tomatillos, unhusked and boiled for about 10 mins., until just soft
1    cup baby spinach, blanched for about 10 seconds
¼    small yellow onion, diced small
2    teaspoons garlic, minced
1 ½    cups heavy cream
½    ounce Del Maguey Vida mezcal (or any brand you have)
Salt to taste   
 

Directions
Grind peppercorns, cumin and coriander. Add all ingredients crock pot* and mix thoroughly. Cook on high for about 4 hours; chicken should just fall apart. Season with more salt to taste if necessary.    

*If you don’t have a crock pot, add all ingredients to an appropriately sized pot with an oven-proof lid. Cook at 325 degrees for about 1 hour and 20 minutes, or until chicken is just falling apart. 

Roasted Poblano Mezcal Cream
Char poblanos over an open flame on your stove top until the skin is black all around.  Put into a plastic bag to steam for about 10 minutes.  Remove charred skin, stem and seeds under cool running water. Purée poblanos, tomatillos and spinach in a blender or food processor. You don’t want the mixture to be completely smooth.

Sweat onions and garlic in a small amount of olive oil, 5-6 minutes. You don’t want them to gain any color.

Add heavy cream and bring to a boil. Reduce heat, simmer until slightly thickened.

Add puréed vegetables and continue to reduce until sauce easily coats the back of a wooden spoon.

Add mescal and cook for 1-2 addition minutes. If sauce becomes too thick, just add a small amount of heavy cream to thin it out. Season with salt to taste.


Del Fuego
4518 Magazine St.
309-5797
DelFuegoTaqueria.com

 

 

Categories: Recipes, Restaurants, Things To Do