Chicken Tinga Nachos by Chef Mimmo of Botica
Yield: 6-8
Mimmo Alboumeh
Chef
00:15
Prep
01:00
Cook
01:15
Total Time
Ingredients & Directions
Directions
Shredded Chicken
2 whole
Springer Mountain Farms Chickens (6-7 lbs)
5 liters
Water
4 tablespoons
Sea salt
1 oz
Fresh thyme
1 head
Garlic, halved
1
White onion, halved
Chicken Tinga
1 cup
Grapeseed oil
2 lbs
White onions, julienned
2 lbs
Toma tomatoes, diced
2 oz
Garlic, peeled & chopped
3 liters
Chicken stock, strained
1 tablespoon
Dry Mexican oregano
2 tablespoons
Cumin
2 tablespoons
Sea salt
7 oz
Chipotle puree
2
Springer Mountain Farms Chickens, cooked & shredded
Nacho Toppings
Baked corn chips (Chef Mimmo prefers Milagro brand!)
Melted queso
Shredded cheddar cheese
Shredded iceberg lettuce
Shucked & roasted corn
Pickled jalapenos
Chopped cilantro
Pico de gallo
Guacamole
Sour cream
Shredded Chicken
- In a stockpot at medium heat, cook whole chickens in water with salt, thyme, garlic and onion for about 30 minutes.
- Remove the chickens using a mesh strainer, draining the stock.
- While chicken is cooking and cooling, prepare next ingredients and nacho toppings if needed.
Chicken Tinga
- In a stockpot, fry the onions in grapeseed oil until golden.
- Add remaining ingredients and simmer for 30 minutes at low heat.
- Gather ingredients for assembling nachos.
- Pile chips on plate, layer on chicken tinga and top with your favorite nacho toppings.
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Chicken Tinga Nachos by Chef Mimmo of Botica
Mimmo Alboumeh
Chef
Yield: 6-8
00:15
Prep
01:00
Cook
01:15 Total Time
Ingredients
Directions
Shredded Chicken
2 whole
Springer Mountain Farms Chickens (6-7 lbs)
5 liters
Water
4 tablespoons
Sea salt
1 oz
Fresh thyme
1 head
Garlic, halved
1
White onion, halved
Chicken Tinga
1 cup
Grapeseed oil
2 lbs
White onions, julienned
2 lbs
Toma tomatoes, diced
2 oz
Garlic, peeled & chopped
3 liters
Chicken stock, strained
1 tablespoon
Dry Mexican oregano
2 tablespoons
Cumin
2 tablespoons
Sea salt
7 oz
Chipotle puree
2
Springer Mountain Farms Chickens, cooked & shredded
Nacho Toppings
Baked corn chips (Chef Mimmo prefers Milagro brand!)
Melted queso
Shredded cheddar cheese
Shredded iceberg lettuce
Shucked & roasted corn
Pickled jalapenos
Chopped cilantro
Pico de gallo
Guacamole
Sour cream
Shredded Chicken
- In a stockpot at medium heat, cook whole chickens in water with salt, thyme, garlic and onion for about 30 minutes.
- Remove the chickens using a mesh strainer, draining the stock.
- While chicken is cooking and cooling, prepare next ingredients and nacho toppings if needed.
Chicken Tinga
- In a stockpot, fry the onions in grapeseed oil until golden.
- Add remaining ingredients and simmer for 30 minutes at low heat.
- Gather ingredients for assembling nachos.
- Pile chips on plate, layer on chicken tinga and top with your favorite nacho toppings.
