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
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!
Crockpot Chicken Tinga - An Essential Mexican Recipe
???????? 3-Step Chicken Tinga Recipe ????????
1️⃣ Plop the following ingredients into a Crock-Pot / slow-cooker:
• ~2lbs skinless chicken thigh (consider bone-in!)
• 2-5 canned chipotle peppers
• 1-14.5-ounce can of fire-roasted tomatoes
• 3 garlic cloves
• 1 chopped onion
• 3 tsp kosher salt
• black pepper
• 1 tsp cumin
• 1 tsp Mexican oregano
• extra optional spices
○ chili powder
○ a whole bay leaf
○ smoked paprika
2️ Let it braise on low for ~6 hours or high for ~3 hours
(If using an instant pot, you can cook this under pressure for as little as 15 minutes! And if you've got one of the really fancy ones, you can even sear the chicken and onions in the pot before braising)
3️ Remove the chicken to cool. Set the Crock Pot to high. Use an immersion blender to turn the braising liquid into a smooth sauce. Shred the chicken with your hands and return it to the bubbling sauce. Serve chicken as part of nachos, tacos, tostadas, quesadillas, or enchiladas.
Good luck, chef. Lemme know how it comes out.
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Puebla-Inspired Chicken Tinga Tacos for Cinco de Mayo
Recipe below ???? and at my website:
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You may know Cinco de Mayo here in the States as a fun, festive holiday.
But what you may not know is the holiday is little celebrated in Mexico.
It's a day that marks a victory by Mexican forces in a battle that took place in Puebla in 1862. But that war—the Franco-Mexican War–was eventually lost by Mexico.
Simply put: Cinco de Mayo is just not that big of a deal in Mexico.
So my way of celebrating Cinco de Mayo is cooking of Puebla’s most classic dishes, Tinga Poblana. Yes, it's typically made with pork but the flavors are right at home with chicken thighs.
Looking for something to drink? Try a Puebla Spritz before dinner:
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FOR THE PICKLED MORITA/CHIPOTLE CHILES:
• 2 ounces piloncillo (unrefined sugar) OR a generous ¼ cup dark brown sugar
• 1/3 cup vinegar (a fruit one like apple cider vinegar is typical in Mexico)
• 2 ounces dried morita/chipotle colorado chiles, stemmed
• 3 garlic cloves, peeled and halved
• Salt
FOR THE TINGA:
• Vegetable or olive oil to coat the pan
• 1 large white onion, sliced a little less than ½ thick
• 1 pound boneless skinless chicken thighs, cut into half-inch pieces
• 3 garlic cloves, peeled and finely chopped
• One15 -ounce can diced tomatoes (preferably fire-roasted), lightly drained
• 3 to 4 pickled morita/chipotle chiles, thinly sliced, plus some of their pickling liquid OR 3 to 4 canned chilpotle chiles en adobo, thinly sliced
• About 1 teaspoon Mexican oregano
• A little additional vinegar, if you think the dish needs it
• 12 warm corn tortillas
• 1 ripe avocado
• About 3/4 cup Mexican queso fresco or other fresh cheese like farmers cheese, mild feta or fresh goat cheese
• A handful of cilantro leaves for garnish
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Make pickled moritas. In a small saucepan, combine the piloncillo (or brown sugar), vinegar and 1/3 cup water. Bring to a simmer and stir until the piloncillo dissolves. Add the garlic, chiles and ½ teaspoon salt, then simmer for a couple of minutes. Cool. You’ll want to weight the mixture with a small plate to keep the chiles submerged. Let stand for a couple of hours and let the sweet-sour liquid to soak into the chiles until they're softened.
Make the chicken tinga. Set a very large (12-inch) skillet over medium-high heat and film the bottom liberally with oil. When hot add the onion. Stir for several minutes until it softens, then lay the chicken over the pan. Nestle it down to the bottom of the pan so that it will brown. Cook until everything is richly browned, then stir in the garlic and cook a minute longer.
In a blender or food processor, process the tomatoes to a very coarse puree. Add to the browned chicken in the skillet, along with the chiles and oregano. Reduce the heat to medium-low and simmer until the chicken is tender and the mixture is thick. Taste and season with salt.
Serve. Serve your chicken tinga on warm tortillas with slices of avocado, a sprinkling of fresh cheese and a few cilantro leaves.
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 ????????
~Order your own Frontera Grill Taco Kit:
~How to make perfect homemade tortillas:
~Make your own tortilla kit:
Tinga poblana para molotes, quesadillas, etc.
#tinga #tingapoblana #molotes
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