Ingredients
- 12 Each 6" White Corn Tortillas (10630)
- 36 Oz. Season black refried beans, warm
- 48 Oz. Spicy Chicken Tinga, see related recipe
- 3 cup Avocados, diced
- 1 1/2 cup Queso anejo cheese, crumbled
- 1 1/2 cup Lime crema
- As Needed Cilantro, chopped
Directions
- To make Spicy Chicken Tinga, combine chicken thighs, tomatoes, onions, garlic, chipotle peppers with sauce, Worcestershire sauce, oregano and salt in half hotel pan. Cover tightly with foil and braise in preheated 350°F convection oven for 2 hours. Remove from oven, shred chicken, add cooked chorizo and combine well. Hold warm.
- To prepare single serving, deep-fry tortilla for 30 - 45 seconds per side or until bubbly and golden. Drain on paper towel-lined sheet pan. Spread with 3 oz. seasoned black refried beans and layer with 4 oz. Spicy Chicken Tinga, ¼ cup avocado, 2 tbsp. queso añejo cheese, 2 tbsp. of lime crema and sprinkle with fresh cilantro as desired.
Ingredients- 2 Lbs. Chicken thigh, skinless, boneless
- 28 Oz. Fire-roasted crusted tomatoes
- 1 cup Onion, sliced
- 2 Tbsp. Garlic, minced
- 1/2 cup Chipotle peppers in adobo, chopped, with canning sauce
- 1 Tbsp. Worchestershire Sauce
- 1 1/2 tsp. Mexican oregano, dried
- 1 1/2 tsp. Salt
- 1 tsp. Cayenne Pepper
- 6 Oz. Cooked Mexican chorizo, drained
Directions
- To make Spicy Chicken Tinga, combine chicken thighs, tomatoes, onions, garlic, chipotle peppers with sauce, Worcestershire sauce, oregano and salt in half hotel pan. Cover tightly with foil and braise in preheated 350°F convection oven for 2 hours. Remove from oven, shred chicken, add cooked chorizo and combine well. Hold warm.
