Turning leftovers into Nachos


 
Michael Richards

Michael Richards

TVWBB Emerald Member
This past Saturday I made tinga with a rotisserie chicken from the kettle and this past Sunday I made pulled pork from the WSM. Tonight with the leftovers I made one tray of tinga and and one tray of pork nachos. Added some refried beans and the last of the homemade salsa Verde. Topped with cheddar, Coby Jack, and a little leftover Oaxaca cheese.
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After 10 minutes at 400 ready to serve.
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Close up of the pork nachos tray.
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And the chicken tinga close up.
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Dinner was a huge hit and a great use of leftovers. I think the family will be open to them again.
 
Looks great and you can send a tray of those nachos this way. Great job with left overs.
 
Thanks everyone! Yeah, I have been seeing so many of you guys leftover pork nachos for a long time and been wanting to go for it. This seemed like the perfect opportunity with having the tinga and the pork. What I was surprised about was everyone wanted the pork not the chicken, didn't expect that in my house.
 
Michael Richards said:
Thanks everyone! Yeah, I have been seeing so many of you guys leftover pork nachos for a long time and been wanting to go for it. This seemed like the perfect opportunity with having the tinga and the pork. What I was surprised about was everyone wanted the pork not the chicken, didn't expect that in my house.
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Those would not last 4 minutes in my house. Awesome leftovers, Michael! Can you share some details on the chicken tinga?
 
Tim Campbell said:
Those would not last 4 minutes in my house. Awesome leftovers, Michael! Can you share some details on the chicken tinga?
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Tim,
Here are two past threads but I have about 5 on Rotisserie Chicken Tinga as this is one of my family's favorites and Tinga chicken Enchiladas Verda may be my most favorite meal ever. The post form this past smoke day really shows what the sauce looks like before I bend it and what it looks like when it is added to the chicken.

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Rotisserie Tinga Salsa Verde Chicken Enchiladas

Kept the rotisserie ring up from earlier this week and prepped another whole chicken. Marinade for 24 hours in a Mexican wet rub/marinade, then hit it with a little Mexican seasoning and Pam spray before It went on. On the spit. It was such a nice day I just sat outside with my daughter for...
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Post in thread 'Happy WSM Smoke Day!' https://tvwbb.com/threads/happy-wsm-smoke-day.94915/post-1097935


So here is the breakdown:
With either one or two whole chickens, I used this Mexican marinade.
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With one chicken I make a double batch of this marinade, with two whole chickens I do a triple or quad batch. Marinade overnight then rotisserie on your Weber of choice until the breast reads 160.

After a rest, pull the meat, make sure to enjoy the charred skin and wings as the chief's treat, and make the tinga sauce using the below recipe.
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Today, I add a touch of Mike's hot honey and don't grade the garlic because it gets blended anyways. Those two chilies (deseeded) bring enough heat for us, add more deseeded Chipotle chilies or add full Chipotles with seeds to your heat desire.

Add the chicken and the tinga sauce and break the chicken up as much as you choose and let thicken. Serve as tacos, burritos, nachos, my favorite enchiladas, or any other great Mexican dish.
 
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