Ingredients
1 pound boneless, skinless chicken breast
2 tablespoons (1 ounce) olive oil
1 cup (4-1/2 ounces) sliced onion
1 tablespoon (1/2 ounce) chopped chipotle pepper in sauce
3/4 cup (7-1/2 ounces) canned diced tomatoes, undrained
3/4 cup (7-1/2 ounces) Pacific Northwest Canned Pears, sliced, undrained
1/2 cup (4 ounces) water
1/2 teaspoon garlic powder
3/4 teaspoon salt
1 bay leaf
1-1/2 cups (12 ounces) refried black beans
6 tostadas
Method
Heat oil in a large, deep skillet over medium heat. Add onions and sauté until tender. Add remaining ingredients, except black beans and tostadas. Simmer 30 to 35 minutes, or until chicken is cooked through.
Remove chicken and bay leaf. Discard bay leaf and let chicken cool 10 to 15 minutes. Continue to simmer the sauce to let it thicken.
Shred the chicken and add it back to the sauce. Stir to coat the shredded chicken in the sauce.
Spread each tostada with about 1/4 cup refried black beans and top each with a heaping 1/2 cup of Chicken Tinga.
Servings
Makes 6 servingsIngredients
2 pounds boneless, skinless chicken breast
1/4 cup (2 ounces) olive oil
2 cups (9 ounces) sliced onion
2 tablespoons (1 ounce) chopped chipotle pepper in sauce
1 can (15 ounces) diced tomatoes, in juice, undrained
1 can (15 ounces) Pacific Northwest Canned Pears, sliced, undrained
1 cup (8 ounces) water
1 teaspoon garlic powder
1-1/2 teaspoons salt
1 bay leaf
3 cups (24 ounces) refried black beans
12 tostadas
Method
Heat oil in a large, deep skillet over medium heat. Add onions and sauté until tender. Add remaining ingredients, except black beans and tostadas. Simmer 30 to 35 minutes, or until chicken is cooked through.
Remove chicken and bay leaf. Discard bay leaf and let chicken cool 10 to 15 minutes. Continue to simmer the sauce to let it thicken.
Shred the chicken and add it back to the sauce. Stir to coat the shredded chicken in the sauce.
Spread each tostada with about 1/4 cup refried black beans and top each with a heaping 1/2 cup Chicken Tinga.
Servings
Makes 12 servingsIngredients
12 lb 8 oz chicken, diced, cooked
1 gal 2 qt 1 cup black beans, dried, seasoned, rehydrated, prepped
1 cup vegetable oil
3 qt (3 lb 4 oz) onion, fresh, sliced thin
½ cup chipotle pepper, canned, in adobo sauce, chopped (increase to add spice)
12 qt (3 lb 12 oz) tomatoes in juice, canned, diced, undrained
3.75 #10 cans (3 gal) Pacific Northwest pears, canned, sliced, extra light syrup, drained, juice reserved
1 Tbsp 1 tsp garlic powder
8 bay leaves
100 8-inch whole grain-rich tortillas (at least 1 ½ oz eq) (USDA or commercial) or whole grain-rich tostadas or hard taco shells
Method
Oven Method
(Prepare 25 servings per steamtable pan)
Thaw chicken in the refrigerator. CCP: Hold at 40 °F or lower.
Prepare black beans according to manufacturer’s instructions. Hold in the warmer.
Preheat oven to 350°F.
For every 25 servings:
Add ¼ cup oil into each 4-inch steamtable pan. Add 3 cups (13 oz) onions to each pan. Stir onions into the oil of the pan. Roast for 7 minutes. Add 3 lb 2 oz thawed chicken, 2 Tbsp chipotle pepper, 2 cups tomatoes in juice, 3 qt (5 lb 15 oz) sliced pears, 1 cup pear juice, 1 tsp garlic powder, and 2 bay leaves. Place in the oven uncovered and cook for 15 minutes. Remove from the oven and stir. Repeat 2 more times. Add more pear juice if needed. Remove from the oven. Remove bay leaves and drain juices.
Serve:
Spread ¼ cup black beans on each grain of choice. Top with #6 scoop (about 5 oz) chicken chipotle pear mixture. If using soft tortilla, serve open-faced.
CCP: Heat to 165° F for at least 15 seconds.
CCP: Hold at 140° F or higher.
Tilt Skillet Method
(Prepare 25 servings per pan)
Thaw chicken in the refrigerator. CCP: Hold at 40 °F or lower.
Prepare black beans according to manufacturer’s instructions. Hold in the warmer.
Heat tilt skillet. Spread oil into the skillet. Add onions and sauté until opaque. Stir in thawed chicken and chipotle pepper. Cook for 3 minutes or until chipotle pepper begins to slightly turn a darker color. Deglaze with tomatoes in juice, sliced pears, 1 qt pear juice (per 100 servings), garlic powder, and bay leaves. Stir frequently. Add more pear juice if needed. Cook until juices are reduced. Remove bay leaves.
Serve:
Spread ¼ cup black beans on each grain of choice. Top with #6 scoop (about 5 oz) chicken chipotle pear mixture. If using soft tortilla, serve open-faced.
CCP: Heat to 165° F for at least 15 seconds.
CCP: Hold at 140° F or higher.
For Grab n Go Service:
Serve ingredients separately in grab n go container.
Note: 1 #10 can pears sliced, packed in juice or light syrup provides about 7 3/8 cups (59.6 oz) drained pears. We recommend using only U.S. grown canned pears for the best flavor, quality, texture and yield.
