Sabana De Pollo Pink Taco Restaurant Recipes

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TINGA DE POLLO TACOS



Tinga de Pollo Tacos image

Tinga de pollo, or shredded chicken, is a classic taco filling beloved for its flavorful sauce and simple preparation-in fact, it's a great way to use up leftover chicken! (Note: You may want to use tortillas from Chef Cámara's Homemade Corn Tortillas recipe on Panna.)

Provided by Gabriela Cámara

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 pound chicken, boneless and skinless, breast, thighs, or a combo
2 pinches fine sea salt
1/2 large white onion
1 clove garlic
4 sprigs cilantro or parsley
1/4 cup safflower oil, or other neutral oil
2 medium white onions, slivered
6 ripe plum tomatoes, halved, or about 14 ounces canned whole tomatoes, drained
4 cloves garlic
2 chipotle peppers, from canned chipotles in adobo
1 cup chicken stock
Fine sea salt, to taste, 2-3 teaspoons
8 corn tortillas, preferably freshly made, see Homemade Corn Tortillas recipe video
1 ripe avocado
fine sea salt

Steps:

  • Poach chicken: In a saucepan, add chicken and enough water to cover by 1 inch. Add 2 pinches salt, onion, garlic, and cilantro. Bring to a boil, then reduce to a simmer and cook until opaque and cooked through, 20-30 minutes. Meanwhile, make Tinga Sauce.
  • Tinga Sauce: In a Dutch oven, heat oil over medium-high heat until smoking, 2 minutes. Add the onions (you should hear a sizzle when they hit the pan). Stir until lightly caramelized, 20 minutes. Meanwhile, place tomatoes, peeled garlic cloves, chipotle peppers, and chicken stock in a blender. Purée on medium speed until smooth, 30 seconds; then add tomato mixture to the onions. Stir and simmer, 5 minutes.
  • Remove chicken from poaching liquid. When cool enough to handle, shred by hand and add to Tinga Sauce. Check for seasoning, and add salt to taste (Chef Cámara adds 2-3 teaspoons). Simmer, 5 more minutes.
  • Assembly: Divide Chicken Tinga evenly among the tortillas. Garnish each with an avocado slice and a sprinkle of sea salt before serving.

SABANA



Sabana image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 2 servings

Number Of Ingredients 11

1/3 cup dried black beans, washed and picked over
2 cups water
3 slices bacon, cut into 1/2-inch-wide strips
1/2 onion, diced
Salt and freshly ground black pepper
2 (8-ounce) beef tenderloin fillets
2 teaspoon vegetable oil
1 tablespoon unsalted butter
1 bunch scallions, white and light green parts, thinly sliced
3 red jalapeno chiles, stemmed, seeded and julienned
Juice of 1 lime

Steps:

  • Place the beans and water in a medium saucepan. Bring to a boil, reduce to a simmer and cook, covered, until soft throughout, about 1 hour and 15 minutes. Remove from the heat.
  • Fry the bacon in a medium skillet over low heat until golden. Spoon off excess fat. Add the onion and saute until lightly golden. Add the beans with their liquid, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for 2 minutes longer. The mixture should remain thin and soupy. Keep warm. This may be prepared a day or 2 in advance and refrigerated. Reheat before serving.
  • To flatten the steaks, coat four 15 x 12-inch sheets of plastic or parchment paper with 1/2 teaspoon of the oil each. Sandwich each tenderloin, with the grain running vertically, between two sheets (with the oiled side facing the meat). Flatten each one with the flat side of a heavy cleaver or mallet, using steady even sweeping strokes from the center out as you would roll pie dough, until the steak is a thin oval of about 14 x 10 inches. It will take about 5 minutes per steak.
  • Preheat a lightly oiled very large nonstick skillet or cast iron pan. Peel the paper off the steaks and season all over with salt and pepper. Sear, one at a time, in the hot pan 30 to 40 seconds per side. Coat each of two large serving plates (platters would be great) with the warm bean mixture. Top each with a hot steak.
  • Prepare the garnish by melting the butter in a small hot skillet over medium-high heat. Saute the scallions and jalapenos with salt and pepper to taste and the lime juice for 1 minute. Sprinkle over the steaks. Serve immediately.

SABANA DE POLLO (PINK TACO RESTAURANT)



Sabana De Pollo (Pink Taco Restaurant) image

All natural chicken breast pounded paper thin, topped with black beans, melted mixed cheeses, chimichurri sauce, grilled onions, pico de gallo, and roasted serrano peppers. --from the Pink Taco menu Please note, additional ingredients are required for the chimichurri sauce. Only one ounce is required for this recipe: CHIMICHURRRI Recipe Yield: 2 cups. 3 oz. Red Wine Vinegar. Add all ingredients in a bowl and mix well. 1 cup. Parsley, Chopped. 1.5 oz. Garlic, Minced. 1 tbsp. Chili Flakes. 1 tt. Black Pepper. 1 tt. Salt. 7.5 oz. Olive Oil X.V. Whisk in the oil slowly.

Provided by Deelishuss

Categories     Chicken

Time 1h

Yield 1 serving(s)

Number Of Ingredients 7

8 ounces chicken breasts
4 ounces black beans
3 ounces mexican cheese
2 ounces pico de gallo
1 ounce onion
1 serrano pepper
2 ounces rice

Steps:

  • Using a plastic bag, place in the middle the chicken breast with a touch of olive oil and pound the breast until paper thin.
  • Brush oil from the chimichurri on the chicken breast and cook on the flat grill, both sides
  • Place the sabana in a plate and spread the black beans (is recommended to use homemade beans if not use any good quality can beans) evenly adding the cheese (use a blend of Monterrey, Oaxaca and Cotija cheese, available in any major store) on the top, melt the cheese in the cheese melter or oven 350 degrees.
  • Add the chimichurri to the sabana covering all the cheese
  • Add the Pico de Gallo in the middle of the sabana and topped with the onions and the chile Serrano
  • Serve Rice on the side
  • Cooking time is not accurate as I have not prepared this recipe, but I have eaten it at Pink Taco. The website that provided the recipe did not include cooking time: http://www.kvbc.com/global/story.asp?S=5728672.

Nutrition Facts : Calories 1075, Fat 47.5, SaturatedFat 22.5, Cholesterol 234.5, Sodium 1108, Carbohydrate 79.1, Fiber 11.3, Sugar 5.4, Protein 79.7

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