Chicken Tinga and Roasted Poblano Mezcal Cream
INGREDIENTS
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5 pounds chicken thigh meat
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1 mall red onion, sliced
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1/2 can chipotle chiles in adobo, chopped with liquid
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1 tomato, diced
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1 poblano, deseeded, deveined and medium diced
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2 Tablespoons garlic, minced
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1 pound small red potatoes, quartered
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2 teaspoons Mexican oregano
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2 teaspoons black peppercorns (or 1 teaspoon cracked black pepper)
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1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin)
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1 Tablespoon coriander seed (or 2 teaspoons ground coriander)
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1⁄8 cup kosher salt
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Roasted Poblano Mezcal Cream
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1 Poblano, roasted, peeled and deseeded
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2 tomatillos, unhusked and boiled for about 10 mins., until just soft
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1 cup baby spinach, blanched for about 10 seconds
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1/4 small yellow onion, diced small
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2 teaspoons garlic, minced
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1 1/2 cups heavy cream
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1/2 ounce Del Maguey Vida mezcal (or any brand you have)
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Salt to taste
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