BBQ Chicken Tinga with Charred Pineapple Tacos
•
Ingredients
- 1 pack of La Banderita King Corn tortillas (or 2 packs of Taquitos)
- 1 tbsp olive oil
- 1 whole chicken
- 1/2 ripe pineapple, cut in to 3 thick rounds
- 1 small white or salad onion, finely chopped
- Salt and pepper
–
TINGA SAUCE
–
- 1 onion, chopped
- 1 x 2cm piece of ginger
- 3 cloves garlic chopped
- 2 ripe tomatoes, chopped
- 1 tbsp chipotle in adobo sauce
- 1 tsp dried oregano
- 1 tbs red wine vinegar
LET'S GET STARTED
- To butterfly the chicken, place on a chopping board, breast side down and using sharp kitchen scissors or a large knife, cut down either side of the backbone to remove and discard (I freeze for a future stock). Turn chicken over and using the palm of your hand press the chicken down to flatten. Pat dry with paper towel.
- Preheat a large grill pan or BBQ over medium-high heat. Grill the pineapple for 3-4 minutes on each side until lightly charred, then remove. At the same time, oil and generously season the chicken with salt and place on the BBQ, skin-side down and cook for 10 minutes. Turn and cook for a further 10 minutes. Repeat this process until the chicken has been cooking for a total 35-40 minutes. Rest for 10-15 minutes.
- While the chicken is cooking, make the sauce. Fry the onion, ginger and garlic in a generous glug of oil for 3-4 minutes in a medium pot until softened. Add the tomatoes, chipotle in adobo sauce, oregano, vinegar and one slice of chopped pineapple. Season with salt and pepper and cook with the lid on for 8-10 until the tomatoes break down. Blend until smooth.
- Heat the corn tortillas in a dry pan over a medium heat for a minute on each side. Keep warm in a clean tea towel.
- Finely chopped the remaining pineapple pieces.
- Filled warm tortillas with chunks of chicken off the bone, a drizzle of sauce and chopped pineapple and onion.
