Thanks for the many suggestions we had for topics of upcoming Flash Demo™ cooking classes at The Culinary Center of Kansas City! We have selected several and need your votes to see which ones to include in our summer or fall Flash Demo line-up. Tell us your thoughts in the comments below!
- Cocktail shrubs
- Edible flowers
- Pesto
- Chile Relleno
- Chicken Mole
- Crème Brulee
- Fermenting Foods
- Homemade Crackers
- Quick Breads
- French Cassoulet
- Beef Bourgignone
- Tarte Flambe
- Fettucini Alfredo
- Cleaning and Cooking Freshwater Fish
- Perfect Potato Salads
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Enjoy this recipe from our Flash Demo on Bad-Ass Street Tacos! Chef Raven Naramore prepared this Pollo Tinga recipe and added Salsa Verde to make some awesome tacos, and then she served it up with a Creamy Mexican Coleslaw. Try it out and see what you think – ¡Olé!
Pollo Tinga
- 3-4 chicken breast
- 1-2 large onions sliced
- 4-5 tomatoes chopped
- 1 can of chipotle chiles in Adobo
- 2-3 cloves of garlic
- salt and pepper
- 4-5 tablespoons of oil (I used olive oil)
Bring a pot with water to a boil and add the chicken breast to cook. Let them simmer until the chicken is cooked through. Remove chicken from water to cool and reserve water. When cool enough to handle shred with a fork or fingers.
While the chicken is cooking, slice the onions. Heat the oil in a large pan and add the onion and cook until soft and translucent for about 5-6 minutes.
In a blender, throw the tomatoes, garlic, salt, pepper and 2-3 chipotle chiles from the can. These are spicy, so if you are sensitive to heat, add one and then taste before adding more. After blending the ingredients, adjust salsa for salt and pepper. Pour the salsa over onions and simmer over low heat. Add the now shredded chicken and simmer for 5 minutes or until chicken is warmed through.