More Than A Filling...

Mexican cuisine is full of fillings - for tamales and burritos, chiles and empanadas, to name a few. Two of the most popular meat fillings (because we all know that cheese is the absolute favorite) are tinga and picadillo, but this recipe is not really either. However, our filling is similar; it's like picadillo, but without the sweetness of raisins and cinnamon and like tinga without the chipotle. Like those two fillings, this one can also be made with any kind of meat.

The best quality of this filling (besides great flavor, if I may boast a bit) is the cost, because it stretches a small quantity of expensive meat with lots of cheap vegetables. The other best part is that it inserts some much needed veggies into a cuisine that's not exactly bursting with them. And the other best element is its versatility - going great stuffed into all the dishes mentioned above, as well as simply topping tostadas or a scoop of rice. (OK, so it doesn't make sense to have three different best things, but I really love this filling!)

Ingredients
1 lb. shredded chicken
1 roma tomato, diced
1/2 large onion, diced
2 cloves garlic, minced
2 carrots, diced
2 white, waxy potatoes, diced
1/2 cup peas
1 Tbsp. garlic powder
1 tsp. thyme
3 bay leafs
1/2 cup tomato sauce
salt and pepper to taste
oil, for frying

Directions

1 - Boil the potatoes and carrots until cooked, tender, but not smushy, about 15 minutes. Set aside.

2 - Boil the peas (if fresh) about 5 to 10 minutes. Set aside.

3 - Coat a large saute pan with oil and place over medium-low heat.

4 - Add onions and saute until soft and translucent, about 10 to 15 minutes.

5 - Add the garlic, potatoes and carrots. Cook for 5 minutes, stirring occasionally.

6 - Add the tomatoes and shredded chickens, and cook together for 5 more minutes.

7 - Add the peas, garlic powder, thyme, bay leaf, tomato sauce, salt and pepper.

8 - Add about a half cup of water. Lower the heat, and continue to cook mixture for another 15 to 20 minutes, stirring occasionally.

9 - Dig in right away or save for stuffing. (See next post for more details.)