Chicken Tinga Hash Recipe
of seasoned potato, roasted poblano, crema, pickled onion, cotija
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Ingredients
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For the Hash
For the Toppings
Method
Preparing the Hash
- 1
Prepare the Potatoes
Peel and dice the potatoes into small cubes. Rinse under cold water and drain.
- 2
Cook the Potatoes
In a large skillet, heat olive oil over medium heat. Add the diced potatoes and season with salt, black pepper, and cumin. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden and crispy.
- 3
Add Chicken and Poblano
While the potatoes are cooking, roast the poblano peppers until charred, then peel and chop them. Once the potatoes are crispy, add the shredded chicken, roasted poblano, and chipotle in adobo sauce to the skillet. Stir well to combine and cook for an additional 5 minutes.
Assembling the Dish
- 4
Plate the Hash
Spoon the chicken tinga hash onto plates.
- 5
Add Toppings
Top the hash with a generous drizzle of crema, a scoop of pickled red onions, and a sprinkle of cotija cheese.
- 6
Serve and Enjoy
Serve warm and enjoy your delicious Chicken Tinga Hash!