A couple of years ago, my ex boyfriend told me about his idea to open a shop that sold sandwiches with stew fillings. For lack of a better word, I’ve been calling them “Stewwiches”. I caught on to his concept quickly: tummy- warming, home-comfort stews wrapped in a crusty roll – what’s not to like? So, while we were still dating, I put my culinary skills and his brainchild to the test.
Stewwich numéro un : Boeuf Bourguignon. I used my My Frenchy-French culinary school Bourguignon recipe (authentic and time consuming) on an Argentinean roll (Have you had Argentinean sandwich rolls? Crusty outsides wrapped around fluffy interiors – perfection) with Dijon mustard, pickled onions and smoked gruyere cheese. The first night, they were good, but the day after – perfection! I should have known -a good stew always gets better overnight.
Fast forward two years to what seems to be the warmest summer day in history (without A/C, it sure FEELS like it) and I decide to make Stewwich número dos, Chicken Tinga. Since when does “summer” and “stew” not go together? A few weeks ago, In Phoenix, I sat in on a cooking class for making Chicken Tinga. Translation, it’s Mexican shredded chicken stew. As I sit in my sweltering dining room, I envision a crunchy roll with a layer of more-smokey-than-spicy chipotle mayonnaise, Chicken Tinga, pickled onions (yes, there was pickled onion on the last one, which was a good crunchy, vinegary contrast to the stew), cotija cheese, creamy cubed avocado, cilantro and crisp lettuce. Oh, dream on, dear Phoren.
Chicken Tinga Stewwiches
2 Chicken breasts, roasted and very thinly sliced
1/2 small onion, cisele
1/4-1/2 pasilla chile, cisele
2 garlic cloves, chopped
3 tomatillos, diced
2 tomatoes, diced
1 chipotle chile in adobo, chopped
1 T. adobo sauce
2 t. Mexican oregano
1/2 t. cumin
1/4 t. cinnamon
3/4 c. chicken broth
Salt and freshly ground pepper to taste
**quantities are estimates
Sweat onion and pasilla. Add garlic and sauté briefly. Add tomatillos and tomatoes and cook until softened. Add chicken, broth, chipotle, adobo and spices. Cook uncovered until chicken is shredded completely, 75 to 90 minutes.
1/2 small onion, thinly sliced
1/2 c. vinegar (white or apple cider)
1 t. sugar
Juice from 1/2 orange
1 t. dried oregano
1/2 t. salt
1/2 -1 c. boiling water
Mix together all ingredients except water. Pour hot water over ingredients and stir together. Let sit for 30 minutes or more.
Rolls (I used ‘take and bake’ telera rolls)
Chipotle Mayonnaise (mayo mixed with adobo sauce)
Crumbled cotija cheese
Spread rolls with mayonnaise, layer lettuce and chicken. Garnish with onions, cheese, cilantro, and avocado.
When assembling, I forgot the avocado, and it was still frickin’ delicious!