Smokey Chicken Tinga Gorditas

Smokey Chicken Tinga Gorditas

Chicken Tinga:
1 Tbs. vegetable oil
1 small onion, thinly sliced
1 c. chopped pineapple, fresh or canned (well drained, if canned)
1 (16-oz.) bottle chipotle salsa
1 (15-oz.) can fire-roasted chopped tomatoes, with the liquid
1 Tbs. cider vinegar
4 c. shredded, cooked chicken (or 1 rotisserie chicken, skinned, boned, and shredded)

Gorditas:
1 (6-oz.) pkg. Martha White Cotton Country Cornbread Mix
½ c. water
1 large egg, beaten

Diced avocado
Crumbled queso fresco, queso anejo, or Romano cheese
Lime wedges

Make the chicken:
1. Heat a large Lodge cast iron skillet over medium-high heat and heat the oil.  Saute onion and pineapple about 5 minutes, or until just beginning to brown.
2. Add the salsa, tomatoes, and vinegar, and bring to a simmer.  Continue cooking, stirring frequently, until the mixture thickens, about 5 minutes.
3. Stir in shredded chicken and adjust seasoning to taste.  Keep chicken warm while frying the gorditas.

Make the gorditas:
4. Preheat oven to 200º.
5. Heat a large Lodge cast iron skillet over medium-high heat.
6. Combine cornmeal mix, water, and egg in a bowl until completely combined.
7. Film skillet lightly with vegetable oil and pour batter by the ¼ cupful into the skillet without crowding the pan.  Cook until golden on each side, flipping once.  Drain cooked gorditas briefly on paper towels, transfer to a baking sheet, and place in oven to keep warm.  Continue frying, adding small amounts of oil as necessary, until all the batter is used.

Assemble the gorditas:
8. Carefully cut around the circumference of each gordita, splitting in half.  Top each with a generous helping of chicken tinga.  Sprinkle with avocado and cheese, replace tops, and serve immediately with lime wedges.

Serves 4

Source: Felice Bogus

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.