A little bit of Mexico with this chicken “Tinga” served on homemade flour tortillas, topped with avocado, heavy cream, cilantro and chile chipotle.
1- Cook one kilo of chicken breast in a vegetable broth and shred by hand.
2- In the meantime, cook for about 10 minutes fresh tomato pulp (cut tomatoes in half and shred through a shredder as for carrots, a little less than one kilo), crushed garlic, fresh cilantro, cumin, salt & pepper.
3- Add the tomato sauce to the shredded chicken and cook again for about 15 minutes mixing it from time to time.
For about 15 flour tortillas
1- Mix two cups of flour (whole or white, or mixed), two teaspoons of Baker’s Yeast and a pinch of salt. Add three tablespoons of olive oil and mix by hand.
2- Slowly add three quarters of a cup of warm water and knead until the dough no longer sticks to your fingers.
3- Let it rest covered with a cloth for 30 minutes.
4- Make little balls, flatten and cut into 15 cm wide circles.
5- Place each one at a time on a warm non-stick pan. Little bubbles of air will start to form, turn over and let it cook. It takes about half a minute per side.
Serving: on top of a tortilla, place some chicken then a drop of heavy cream, slices of avocado, a sprinkle of fresh cilantro and chile chipotle. Enjoy with a good Tequila!