Chicken Tinga Gringas

Chicken Tinga Gringas

Chicken Tinga Gringas a twist on quesadillas.  Gringas are usually made with flour tortillas. al pastor meat and melted cheese.  However, when we did this live cook, we used corn and flour tortillas interchangeable.  Like quesadillas they can be folded or layered and then grilled until the cheese has melted and the tortilla is crispy.

These Chicken Tinga Gringas use tortillas layered with shredded chicken, which we cooked and then added to the smoky, gently spiced tomato and chipotle sauce with some grated cheese over the top before sandwiching in a second tortilla.

Method

1. Set up your Big Green Egg for an indirect cook at 180°C. Add your stainless steel grid.
2. We started by cooking the chicken on the Egg.  Put your chicken thighs into a skillet and place in the Egg.  We left the skin on the thighs but you can remove this, if you prefer.
3. You need to cook for about 15 to 20 minutes until the chicken reaches an internal temperature of 80°C.  Once cooked, remove the chicken from the heat and allow to cool a little.
4. Once cool, use two forks to remove the meat from the bone.  Set aside as this will be added to the sauce later.
5. If you want to add some charred corn to your taco, you can cook this at the same time as the chicken.  Drizzle the corn on the cob with a little oil before toasting it on the Egg.  Stick the corn directly onto the stainless grid.  You’re looking to add a little colour to the corn. Keep turning it every minute or so. Once cooked put to one side to cool.
6. In a separate skillet, we put the quartered tomatoes with a drizzle of olive oil and some salt and pepper in a pan in the Egg and cooked for about 15 to 20 minutes until the tomatoes had charred.
7. We cooked the sauce indoors, but you can also cook this on the Egg.  If you have the EGGspander system you can set this up to cook half direct and half indirect. Otherwise remove the convEGGtor from the Egg for an indirect cook at the same temperature, 180°C. In a pan, add 1 tbsp olive oil and onion.  Sauté for about 5 minutes or until tender, stirring from time to time.
8. Add the garlic to the onion mix and fry for about 1 minute.
9. Add the chipotles, oregano and cumin.  Stir thoroughly and allow to cook for a minute or two.
10. Finish the sauce by adding the tomatoes, stock, pinch of salt.  Bring to a simmer and cook for 7 minutes.
11. Remove from the heat and put the sauce in a blender.  Blitz until smooth.
12. Put the sauce back in the pan and add the cooked chicken.  You’ll probably need to cook the sauced chicken for about 5 minutes to ensure it’s hot.
13. Whilst the chicken is cooking you can char the tortillas.  Place them on a plate and cover with a towel to steam.
14. Meanwhile, you can prepare your guacamole. Blitz the avocado, onion, lime juice and fresh coriander.  Taste and then season with salt and pepper, if needed.
15. To finish the corn, stand the corn on the cob on its end.  Take a sharp knive and shave the corn kernels from the core. Rotate and keep shaving off the kernels.
16. Now you’re ready to finish the gringas.  Take a tortilla and place some of the chicken filling on one half of the tortilla as you’ll be folding the tortilla in half. Sprinkle on some grated cheese and fold over the remaining half of the tortilla. Press it down gently. You’ll end up with a semi circular sandwich.  Repeat until you’ve used up the chicken filling.
17. Place the gringas in a pan with some oil and grill until the bottom of the tortilla is crispy.  Using a fish slice, flip the gringas to toast the second side.
18. Remove from the pan and serve with some guacamole and salsa.