Chicken Tinga Molotes

• porcje: 12 servings
• czas aktywny: 30 minutes
• całkowity czas: 38 minutes

Składniki

2 cups masa harina

1 cup all-purpose flour

1 tablespoon baking powder

1 tablespoon vegetable shortening

1/2 teaspoon salt

2 to 2 1/2 cups warm water

Vegetable oil to a depth of 1-inch

3 cups water

1 poun chicken breast (skinless and boneless)

2 teaspoons salt (salt)

1 clove garlic

1/2 medium yellow onion (quartered)

1 tomato (quartered)

1/4 cup piloncillo (shredded)

3 ounces chipotle peppers in adobo sauce

2 tablespoons canola oil

1/2 large yellow onion (chopped)

2 tomatoes (chopped)

1 clove garlic (chopped)

Wskazówki

Molotes

In a large bowl thoroughly mix the flours, baking powder, and salt. Add the shortening and mix well. Slowly add water to give the dough the consistency of soft cookie dough. Knead dough for 5 minutes. Divide into 12 balls and cover with plastic wrap.

Using a tortilla press, flatten a ball of the dough between sheets of plastic to make a medium-large (5-inch) tortilla. Remove the top piece of plastic.

Add chicken tinga or your desired filling to one side of the tortilla, then fold in half and press edges together with a fork creating a seal.

Shallow fry in a little oil until golden brown, about 1 to 2 minutes on each side. Use a splatter screen to keep grease from splattering all over the kitchen.

Using a slotted spoon or spider, transfer to paper towels to drain. Best when served immediately. To rewarm molotes transfer to a baking sheet and bake at 250 degrees F for 10 to 15 minutes.

Pueblo-Style Chicken Tinga

In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Reserve.

Remove the chicken and allow it to cool. After the chicken cools off shred it. Reserve.

In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth.

Heat the oil in a large and deep pan over medium heat.

Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 4 minutes.

Add chopped tomatoes and chopped garlic and cook for an additional 8 minutes.

Add piloncillo and cook for an additional 10 minutes and then using a potato masher, roughly mash mixture.

Add the cooked shredded chicken, the chipotle sauce from the blender. Bring to a boil, reduce heat and simmer for 20-30 minutes until slightly thickened. Add more chicken broth if it is too dry.

Add salt to taste.

Wartości Odżywcze

• Kalorie: 171 kcal
• Tłuszcz Całkowity: 4 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 3 g
• Tłuszcz Trans: 0.1 g
• Cholesterol: 0.1 mg
• Sód: 494 mg
• Węglowodany Całkowite: 31 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 6 g
• Białko: 3 g