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
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Pueblana Tinga
If you have never tried Tinga, it’s a delicious Mexican dish, you are in for a treat!
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I found this recipe years ago and have never found another like it!
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This Tinga is literally the BEST you will ever have!
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Save this and pass it on to those you love. Tag a Tinga lover!
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Pueblana Tinga
- 5 larger vine ripe tomatoes (2.5 lbs) broiled & skins/seeds removed or three cans if fire roasted tomatoes drained.
- 3 large garlic cloves
- 2 chipotle peppers in Adobe sauce
- 2 medium onions sliced
- 1/2 pound chorizo sausage cooked & fat soaked up on paper towels.
- 2 Tablespoons cider vinegar
- 2 Tablespoons coconut sugar
- 1/2 teaspoon salt
- 2 teaspoons adobo sauce from can of chilis.
- 1/2 cinnamon stick
- 1/4 teaspoon of ground clove
- 2-3 pounds shredded pork or chicken
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Directions
1. Place cooked or canned tomatoes in a food processor along with garlic and chipotle chilies and chop into a course purée. Set aside.
2. Heat olive oil in a skillet. Add onions and sauté for five minutes until softened. Remove and set-aside. Cook chorizo and drain on paper towels.
3. Using the same skillet And onions and Chorizo with tomato chipotle mixture along with vinegar, sugar, salt, adobo sauce and spices.
4. Simmer for 20 minutes.
5. Add shredded pork or chicken and simmer an additional 20 minutes to blend the flavors.
Place a half cup on a tostada shell And garnish with avocado, sour cream, Cotijo cheese and cilantro mixed with onion.
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Buen Provecho!
Chicken Tinga Tacos | Rick Bayless Taco Manual
Your new favorite weeknight meal is here! Though pork tinga is the original (and it’s typically served as a main dish), chicken tinga has become a street vendor taquero staple beyond its homeland of Puebla. What’s not to love: chicken with roasted tomato, caramelized onion and smoky chipotle. In the best places, it’s garnished with avocado and fresco cheese, making it a crowd-pleasing combination of flavor and texture. While it’s easiest to make this tinga with canned chipotle, I encourage you to try it with the sweet pickled moritas/chipotles for the most dynamic flavor. Plus, a stash of those sweet-sour chiles in the refrigerator will become your secret flavor weapon for other dishes.
Check out my recipe below ????????
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Delicious Chicken Tinga Taco Recipe
This Chicken Tinga Recipe is a delicious blend of roasted vegetables and chipotle peppers braised with chicken to make an unbelievable tinga taco. Subscribe ►
Ingredients for this recipe:
• 6 vine ripe tomatoes sliced into wedges
• 5 tomatillos
• 1 peeled sweet onion sliced into wedges
• 2 jalapeños sliced in half seeds removed
• 10 garlic cloves
• 5 tablespoons of olive oil
• 1 chipotle pepper in adobo sauce
• 2 teaspoons of cumin
• 2 teaspoons of dry oregano
• 1 whole chicken broken down into parts
• 3 cups of good chicken stock
• 12 corn tortillas
• 1 peeled seeded and diced avocado
• 1 cup queso fresco cheese
• ¼ cup chopped fresh cilantro
• sea salt and fresh cracked pepper to taste
Serves 12
Prep Time: 15 minutes
Cook Time: 150 minutes
Procedures:
1. Chicken: Place the tomatoes, tomatillos, onions, garlic, and jalapeños on a non-stick cookie sheet tray and toss in 3 tablespoons of olive oil, salt and pepper, and roast in the oven at 425° for 30 to 35 minutes or until everything is lightly charred.
2. Next, add all roasted ingredients into a blender along with chipotle pepper, ground cumin, dry oregano, salt, and pepper to a blender and puree until smooth.
3. Season the chicken on all sides with salt and pepper and in a large rondeau pot over medium-high heat with 2 tablespoons of olive oil sear the chicken until golden brown on both sides, about 8-10 minutes per side.
4. Add the tomatillo mixture along with the chicken stock, stir and cover and simmer over low heat for 2 hours.
5. Remove the skin and bones from the chicken and shred. Keep warm.
6. To Plate: Place some shredded chicken in a heated corn tortilla and garnish with avocado, red onion, cilantro, and Oaxaca cheese.
Chef Notes:
Make-Ahead: You can make this recipe up to 1 day ahead of time, just simply reheat before serving.
How to Reheat: Add the desired amount to a medium size saucepot with a lid and cook over low heat until hot. You can also heat in a microwave-safe bowl in the microwave until hot.
How to Store: Cover and refrigerate for up to 5 days. This will freeze very well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
You can absolutely use whatever tomatoes you’d like in this recipe. In the summer all different types are fair game and if making in the winter, stick to Roma or cherry tomatoes.
To make this in a slow cooker, simply use the sauté function to brown the chicken and then add the sauce and then slow cook on high for 6 hours.
Tinga Poblana
It's not just for tacos, but the spicy chipotle chicken called Tinga Poblana may send you right to the comal to get your tortillas ready!
recipe at:
Video features the song Sweeter Vermouth by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Titles created by:
Producer/Director Charmaine Parcero, charmaine.parcero@gmail.com
Director of Photography Damian Castro, artcontra.com
Editor Emilie Alpert, editsbyemilie.com
Production Assistant Franco Reyes, francophilia@gmail.com
And special thanks to Jade Brennan of Jade Made Foods in Glen Cove, NY (jademadefoods@yahoo.com), for letting us use her kitchen.