Chicken Tinga Nachos

Prep Time 60 minutes | Servings 6-8 people

Step 1:

• 2 whole Springer Mountain Farms chickens (6-7 lbs)

• 5 liters water

• 4 tablespoons sea salt

• 1 ounce fresh thyme

• 1 garlic head halved

• 1 white onion halved

In a stockpot at medium heat, cook all about 30 minutes, remove the chickens and using mesh strainer, drain the stock. Set aside. While chicken is cooling off prepare next ingredients.

Step 2:

• 1 cup grapeseed oil

• 2 lbs white onions julienned

• 2 lbs Roma tomatoes diced

• 2 ounces garlic chopped

• 3 liters chicken stock strained

• 1 tablespoon dry mexican oregano

• 2 tablespoons cumin

• 2 tablespoons sea salt

• 7 oz chipotle purée

• 2 pulled SMF chickens

In a stockpot, fry the onions until golden, add remaining ingredients and simmer for 30 minutes at low heat, remove and put aside.

Step 3: Nacho Toppings

• Baked corn chips (Milagro brand preferably)

• Melted queso

• Shredded cheddar cheese

• Shredded iceberg lettuce

• Shucked roasted corn

• Pickled jalapeños

• Chopped cilantro

• Pico de gallo

• Guacamole

• Sour cream