Chicken Tinga on Polenta

Essentially it's finely shredded (by hand) cooked chicken mixed with sauteed purple onion

slices mixed with thick homemade enchilada sauce. A few raisins and whole small green olives are added. Normally served on chips or tostada. but this time I thought polenta might be a good change.
One time I think I might try some reduced canned enchilada sauce but as yet I haven't tried it that way .

 
Yes, but it is much better the second night. Also you need to keep the guajillos submerged as they

soak and maybe heat up the soaking liquid from time to time. You may not need to use all the soaking liquid as a thicker sauce produces the best flavor. And the heat of the chilis can vary so taste before you add the chipotle. The first time I made this I use 3 chipotles as the guajillos I used were mild. But the next 3 times I didn't need the heat boost. I might also advise cooking down the sauce before adding to the chicken to thcken and get rid of the "raw" taste. The thing that took the longest is shredding the chicken. do it by hand and get it like matchsticks. I preferred using the rotissorie chicken to using chicken breasts alone.
Hope this helps.

 
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