How To make Pueblana Tinga
Stephen Ceideburg 5 lg Ripe tomatoes (2 1/2 pounds)
3 Garlic cloves, each cut into
-thirds 2 Chipotle chiles abobado (see
-note) 2 ts Olive oil
2 md Onions
1/2 lb Very lean bulk Mexican
-chorizo sausage 2 tb Apple cider vinegar
2 tb Brown sugar
1/2 ts Salt
2 ts Adobo juice from can of
-chipotles 1/2 Cinnamon stick
1/4 ts Ground cloves
Shredded roast pork or -chicken (see recipes) 1 Ripe avocado, thinly sliced,
-for garnish 1 Red onion, sliced into
-rings, for garnish
Serve this as a stew with steamed white or brown rice. Accompany with avocado and onion slices. Tinga is also good served in warmed, scooped out French rolls or bolillos (Mexican rolls). You can add avocado slices, onion and a mild white cheese such as Jack to the sandwich. With a glass of icy beer and a salad, you have everything you need. Put tomatoes on a jelly-roll pan and place about 8 inch inches under a preheated broiler. Broil until tomato skins turn brownish, about 10 minutes. Peel, cut in half horizontally and squeeze out seeds. Place tomatoes in a food processor along with garlic and chipotle chiles. Chop into a coarse puree. Heat olive oil in a skillet. Add onions and saute for 5 minutes until softened. Remove and set aside Using
the same skillet, fry the chorizo until well cooked. If the sausage is fatty, drain on paper towels and wipe out skillet. Return the sausage and onion to skillet and add the tomato-chipotle mixture along with vinegar, sugar, salt, adobo juice and spices. Simmer for 20 minutes. Add the shredded pork or chicken, and simmer 20 to 25 minutes to blend flavors. If the mixture seems dry, add 1/2 cup broth or water. To Serve: Serve as a spicy stew with steamed rice. Or use as a filling for Mexican bolillos: Cut rolls in half and pull out some of the soft crumbs. Pile onion rings and avocado slices into the halves, then spoon on the tinga. Note: Chipotles are sold in 8-ounce cans labeled "chipotles adobados." They are found in Mexican grocery stores and in the ethnic sections of some supermarkets. PER SERVING (with pork). 430 calories, 40 g protein, 22 g carbohydrate, 21 7 g fat (5 g saturated), 118 mg
cholesterol, 758 mg sodium, 5 g fiber. PER SERVING (with chicken): 430 calories, 37 g protein, 22 g carbohydrate, 22 g fat (5 g saturated), 104 g cholesterol, 932 mg sodium, 5 g fiber.
Jacquiline Higuera McMahan writing in the San Francisco Chronicle, 12/18/91. Posted by Stephen Ceideburg
How To make Pueblana Tinga's Videos
Chicken Tinga Recipe (Spicy Chipotle Shredded Chicken) - Perfect for Tacos!
This Chicken Tinga recipe is juicy shredded chicken slowly simmered in a zesty tomato-chipotle sauce. Serve it as tacos, tostadas, burritos, or tortas. Very easy to prepare.
It also freezes wonderfully, so make extra and keep in the freezer for quick and easy lunch or dinner meals throughout the week.
Check out the full recipe:
Chicken Tinga Recipe (Chipotle Shredded Chicken) - How to Make Chicken Tinga
Ingredients
1 tablespoon olive oil
1 medium onion chopped
1 jalapeno pepper chopped
2 cloves garlic chopped
2 pounds skinless chicken thighs chicken breast is good, too
16 ounce can tomato sauce
7 ounce can chipotles in adobo sauce
1 tablespoon chili powder
1 teaspoon Mexican oregano
½ teaspoon cumin
Salt and pepper to taste
Cooking Directions
Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
Add the garlic and cook another 30 seconds to 1 minute, until the garlic becomes fragrant.
Season the chicken thighs with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each.
Process the tomato sauce and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken.
Stir in the seasonings.
Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
Remove the chicken and shred it with a couple of forks.
Return the chicken to the pan and simmer in the sauce another 5 minutes.
Serve with tortillas or on torta buns and all your favorite fixings.
You can print the recipe here:
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Chapters:
0:00 Chicken Tinga Background
0:41 Make Chipotle Sauce
1:36 Cook Vegetables
2:30 Season Chicken
2:51 Brown the Chicken
3:20 Add Chipotle Sauce, Seasonings and Simmer
4:30 Shred the Chicken
5:19 Add Chicken back into Pan and Simmer
5:54 Taste Time!
6:30 Serving Ideas
#chickentinga #chicken #cookingrecipes #recipevideo #spicyfood
Slow Cooker Chicken Tinga Recipe
The state of Puebla in Mexico is the birthplace of some of Mexico’s most classic dishes. Dishes like mole poblana and chiles en nogada come from the state, as well as the beloved chicken tinga. The base ingredients of adobo peppers, cumin, chili powder, tomatoes, and coriander give chicken tinga its rich flavor.
Chicken tinga has become a go-to topping for tacos, and if you want a simple, easy-to-cook recipe, here’s one that will help you get chicken tinga in your tacos in no time. Get your slow cooker and taco shells out, because taco Tuesdays are about to get spicy.
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Read Full Recipe:
BEST CHICKEN TINGA recipe / how to make easy TOSTADAS ❤
This Tinga recipe is amazing, I have prepared it with natural ingredients, you can assemble your tostadas as you wish, your family and friends will be very impressed with the flavor
INGREDIENTS FOR THE CHICKEN----
1 MED/LRG BONELESS CHICKEN BREAST
2 BONELESS CHICKEN THIGHS
1/2 SMALL ONION
2 WHOLE ALLSPICE
1 BAY LEAF
2 GARLIC CLOVES
SALT TO YOUR LIKING
WATER TO COVER CHICKEN
FOR THE TINGA SAUCE--------------
4 CHIPOTLE PEPPERS FROM CAN
5 TOMATOES (about 1 lb diced)
4 Tbsp ADOBO SAUCE
1 MEDIUM ONION
2 BAY LEAVES
3 GARLIC CLOVES
1/3 TSP CUMIN
3 WHOLE ALLSPICE (PIMIENTA GORDA)
1 TSP OREGANO
3/4 C. CHICKEN BROTH (as needed)
5 Tbsp VEGETABLE OIL
1 tsp CHICKEN BOUILLON
small bunch chopped cilantro
1/4 C. water for molcajete
adjust salt
TOPPINGS--------
SHREDDED ROMAINE LETTUCE (or your choice)
Sour cream (as needed)
queso fresco (as needed)
refried beans
tostadas (handmade or store bought)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Tinga de Pollo Mexicana para chuparse los dedos!????????????????????
ATENCION: PORFAVOR SUSCRIBANSE A MI SEGUNDO CANAL????????
CANAL DE MI HIJA JACKIE ????????
Vamos a necesitar...
-1 lata de 7 onzas chipotle peppers en adobo
-2 dientes de ajo
-1 sobre de consome de pollo
-3 tomates
-pimienta negra al gusto
-mitad de una cebolla blanca
-3 pechugas de pollo
-1/2 taza de caldo de pollo
-Queso Fresco
-Lechuga
-Crema Mexicana
-Sour Cream
Muchas gracias!
#tingadepollo #mexico #micocinavirtual
Delicious Chicken Tinga | Tinga De Pollo
#mexicana #mexicanfood #latina #shortsbeta #shortsyoutube #youtubeshort #viral #shortsfeed #viralvideo #youtuber
????????????TACOS TINGA DE POLLO???????????? #cooking #tacos #food #shorts