Timber’s Chef Contest Recipe Entry #2


Shredded Chicken Torta with Refried Black Beans, Queso Oaxaca and Cilantro Slaw

1 each Hoagie Roll (I used one from New Seasons, but I bet Grand Central Baking could make something similar!)

3 oz Refried Black Beans, hot (Recipe Below)

4 oz Chicken Tinga, hot (Recipe Below)

1 oz queso oaxaca (or other melting cheese)

1 oz Cilantro-Jalapeno Slaw (Recipe Below)

Split the roll through the center and spread with warm beans. Top with chicken, then cheese. Bake in a 400 degree oven for 5 minutes, or until cheese is melted. Or, melt cheese under a broiler. Remove sandwich from oven and top with slaw. Serve.

Refried Black Beans

Yields about 2 ½ cups

1 cup black beans (I used Bob’s Red Mill Black Turtle Beans)

3 cups water

1 clove garlic, crushed

1 each bay leaf

1 each dried guajillo chili

1/2 teaspoon kosher salt

2 tablespoons vegetable oil

1/2 each medium onion, small diced

1 tsp garlic, minced

1/2 teaspoon green chili powder

To taste kosher salt and black pepper

Sort and rinse beans before cooking.

Soak beans in water overnight. Drain and rinse beans. Place beans in a large pot and cover with three cups of water. Liquid should be 1 – 2 inches above top of beans. Add the crushed garlic, bay leaf, chili and 1 teaspoon of salt. Bring to a boil; reduce heat and simmer 1 – 1½ hours. Turn off the heat and let beans cool slightly in the cooking liquid. Reserve.

Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook, stirring often, until it’s soft and slightly caramelized at the edges, about 5 minutes. Add the minced garlic and cook just until fragrant, about thirty seconds. Add the beans (including cooking liquid) and the chili powder. Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. Add salt to taste. Use warm or at room temperature.

Chicken Tinga

2.5 pounds skinless/boneless chicken thighs (I used Draper Valley Farms brand)

4 teaspoons salt, divided

1 clove garlic

1 medium yellow onion, quartered

1 large vine ripened tomato, quartered

½ tsp chipotle peppers in adobo sauce

1 qt chicken broth

1/4 cup canola oil

1 large yellow onion, julienne

3 large vine ripened tomatoes, julienne

1 clove garlic, chopped

Preheat oven to 400

Place chicken in a hotel pan with the half the salt. Cover with foil, then bake until chicken is done, and shreds easily. Cool slightly and shred. Reserve.

In a blender add the quartered onion and the garlic clove, quartered tomato, adobo sauce, remaining salt, and the chicken broth. Puree until smooth.

Heat the oil in a large and deep pan over medium heat.

Once it is hot but not smoking, stir in the julienne onion and cook until soft and translucent, about 2 minutes.

Add the julienne tomatoes and chopped garlic and cook for an additional 2 minutes.

Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.

Add salt to taste.

Cilantro-Jalapeno Slaw

Yields 7.5 oz

4 oz green cabbage, finely shredded
2 oz red cabbage, finely shredded
1/2 each jalapeno, stemmed, seeded and minced
1 tsp minced cilantro
1/2 oz shaved red onion
1/2 oz Jalapeno Vinaigrette (Recipe Below)
1/4 each lime, juiced
Combine all ingredients and hold chilled.

Jalapeño Vinaigrette
Yields 1 1/4 cups

1 tablespoon Dijon mustard
1/4 cup cider vinegar
1 each jalapeño, seeded and minced
1/2 tsp minced garlic
1 tsp honey
1/2 tsp black pepper
To taste kosher salt
1 cup vegetable oil
Combine all ingredients except oil in a blender and blend until smooth. With the motor running, slowly drizzle in the oil until emulsified. Taste and adjust seasoning if necessary.