Chicken Tinga with Crispy Potato Hash and Charred Salsa Roja

Ingredients

• 1.5 lbs lb boneless skinless chicken thighs
• 1.5 lbs lb yukon gold potatoes
• 1 (28-oz) can can canned crushed tomatoes
• 3 whole chipotle peppers in adobo sauce
• 2 whole white onion
• 6 cloves clove garlic
• 4 whole roma tomatoes
• 3 whole dried guajillo chilies
• 5 tbsp tbsp avocado oil
• 1.5 tsp tsp dried oregano
• 1 tsp tsp ground cumin
• 2 whole bay leaves
• 1.5 cups cup chicken stock
• 3 tbsp tbsp lime juice
• 1 head whole romaine lettuce
• 1/2 cup cup fresh cilantro
• 2 tsp tsp salt

Instructions

1. 1

   Toast the dried guajillo chilies in a dry skillet for 30 seconds per side, then soak in hot water for 15 minutes until soft. Stem and seed them.

2. 2

   Char the roma tomatoes, 1 whole white onion (halved), and 2 garlic cloves under the broiler or in a dry comal-style skillet until blackened in spots, about 10 minutes.

3. 3

   Blend the charred tomatoes, onion, garlic, softened guajillos, 1 tablespoon lime juice, and salt with a splash of soaking water until smooth. This is your salsa roja; set aside.

4. 4

   Season the chicken thighs with salt. Heat 1 tablespoon avocado oil in a Dutch oven over medium-high heat and brown the chicken well on both sides, about 8 minutes total. Remove and set aside.

5. 5

   In the same pot, add 1 tablespoon avocado oil, dice the second onion, and cook until translucent, 5-6 minutes. Add remaining garlic, oregano, and cumin; cook 1 minute.

6. 6

   Add the crushed tomatoes, chipotle peppers, and bay leaves, then return the chicken with any juices. Pour in the chicken stock, bring to a simmer, cover, and braise on low for 35 minutes until the chicken shreds easily.

7. 7

   Shred the chicken with two forks, stir it back into the sauce, and simmer uncovered 10 minutes to thicken. Finish with 1 tablespoon lime juice.

8. 8

   Meanwhile, cut the potatoes into 1/2-inch cubes. Parboil 8 minutes, drain well, then pan-fry in 3 tablespoons avocado oil over medium-high heat, undisturbed at first, until deeply golden and crisp, about 12 minutes. Season with salt.

9. 9

   Char the salsa roja briefly in a hot skillet for extra smokiness, if desired. Shred the romaine.

10. 10

    Plate the crispy potatoes, spoon the tinga and its sauce over, and serve with shredded lettuce, salsa roja, cilantro, and lime wedges.