Chicken Tinga for Tacos & Tamales, Roasted Tomatillo Salsa
2-4 chicken breasts
1-2 T olive oil
1 tsp dried oregano
1 T roasted garlic
Covered braiser or Dutch oven
Heat the braiser and add the olive oil. Season the chicken breasts with Traeger Rub and a pinch of salt. Brown the chicken on both sides. Add the roasted garlic, dried oregano, and enough chicken broth to come up 2/3 of the chicken. Cover and cook on your Traeger at 350 for 35-45 minutes, depending on the size of the chicken. Remove from the grill and allow to cool a bit before shredding. Reserve some of the braising liquid so the chicken doesn’t dry out.
1 pint grape tomatoes, blistered in a cast iron pan
1 can of chipotles in adobo
1T roasted garlic
1 sweet onion roasted for 45-60 minutes
1 tsp salt
Place ingredients in a blender and blend briefly. You will want some texture.
Mix the Tinga with the chicken and heat through for tacos or use as a filling for tamales. Follow package instructions for preparing tamale dough.
Roasted Tomatillo Salsa:
Pinch of salt
Fire roast tomatillos, with the outer paper like skin removed. You can use a cast iron pan, or go directly on the grates. Roast until skin is blackened and flesh is starting to soften.
Place in a blender with a splash of fresh lime juice, a bit of cilantro, and a pinch of salt. Blend until just combined and cilantro is chopped.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.