Recipe from Chef Juan Pablo Loza, Maroma Resort and Spa, Riviera Maya
Photos: Gibson Thomas
Yield: 4 to 6 servings, as an appetizer
- 2 white onions, thinly sliced
- 3 tablespoons corn oil
- 1 teaspoon brown sugar
- 2 tablespoons canned, puréed chipotle chiles (or less, to taste)
- 1 tomato, chopped
- ½ cup cooked chicken, shredded in small pieces
- Dried oregano, to taste (a small pinch)
- Sea salt, to taste
- For garnish: shredded lettuce, Mexican crema (or sour cream) and fresh cheese
TO PREPARE AND SERVE
Saute the onion in a pan with the oil for 2 minutes (do not let them get overly soft), then add the sugar and allow to cook for an additional minute until the sugar is melted. Add the chipotle puree and cook the mixture for another minute, then add the tomatoes and the chicken. Simmer the mixture until the liquid is reduced and it has a “stew-like” consistency. Season with pinch of oregano and salt, to taste.
Serve spooned over crispy tortillas. Garnish with shredded lettuce, Mexican crema (or sour cream) and fresh cheese, as desired.