Tinga Meal Deal

Chicken Tinga with Seasoned Black Beans, Roasted Corn & Pepper Salsa, Chipotle Salsa

The Chicken
Super savory, tangy, juicy with a touch of smoky spicy, deliciousness. This creation is made with either roasted chicken or roasted sweet potato cubes simmered in an authentic sauce of chipotle peppers, tomato, onions and garlic. A few secret spices and a bit of cabbage for added crunch perfect this dish. We sprinkle with fresh cheeses for a bit of tang.

Orrrr… Sweet Potato
Roasted sweet potatoes seasoned to perfection mixed into the smoky sauce at the last moment so they don’t get soggy. A mixture of fresh cheeses, sprinkled on top. In this vegetarian rendition we swap out the chicken broth with veggie broth and cook the mixture in a completely separate pan. Make it Vegan by asking us to hold the cheese.

The Beans
We throw the beans in… gratis. While they are seasoned, that’s about it. Just a bit of simple dry black beans we cook up here in cocina de Ana to use in the Zesty Black Beans. Thing is this dish doesn’t need the !KAPOW! you get with the Zesty Beans. With the Tinga dish the beans act as a cooling and texture agent.

Corn Salsa
A luscious combination of roasted corn, poblano and jalapeño peppers… with a toss of fresh red pepper, and red onion. A splash or so of red wine vinegar, a bit of shake, shake seasoning – YUM!

Chipotle Salsa
A spicy mix of roma tomatoes, onions, touch of garlic, cilantro, and dried poblano and ancho chile. Whirrrrrr, sizzzzllle and KABLAM – warm, smoky, spicy salsa.

Storage
I am a stickler for food safety. Years spent in the restaurant industry beat the practices into me. Drives my hubby nuts. So I give you the same advice I practice at home, three days and out. Alternatively the complete dish freezes well for use within three months.

Pricing

$225 Pesos per plate

Sooooo Tasty . . .