This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
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.
