Mango Tinga on Taro Tostadas (Mexican Chipotle Mango Chicken on Taro Chips)
Chipotle Mango Chicken:
- 4 pounds pasture-raised local chicken hens from Tin Roof Ranch
- Purified/filtered water (enough to cover hen)
- 4 local bay leaves
- Hawaiian sea salt to taste
- 2 organic yellow onions, chopped
- 1/4 cup organic unrefined coconut oil
- 4 ripe local mangoes (such as Haden, Keitt or Rapoza), chopped
- 3 dried chipotle peppers (re-hydrated, de-veined and seeded)
- 4 to 6 cloves garlic
- 1 to 2 tablespoons fresh local oregano leaves from Mohala Farms
- Fresh-squeezed local lime juice, to taste
Taro Tostadas:
- 2 pounds organic local taro, peeled
- 3 to 4 cups purified/filtered water
- 1 organic yellow onion, chopped
- 2 to 3 tablespoons organic unrefined coconut oil
- 7 ounces organic creamed coconut
- 3 cloves organic garlic, chopped
- Hawaiian sea salt, to taste
Garnish:
- 1 cup organic, local micro greens
- 1/3 cup local, organic cilantro (Chinese parsley) from Kolea Farm, chopped
- 1/4 cup minced organic red onion
- 1/2 cup chopped organic local mango