Delicious CHICKEN TINGA recipe | Chicken Tinga TOSTADAS
Tinga is delicious, Tinga is easy, Tinga will instantly become a crowd pleaser. I love the authenticity of this recipe because it connects me to my culture in so many ways. Tinga is success to so many restaurants but nothing beats a home cooked meal made with love and dedications. If the recipe is easy even better! Love this recipe because is worth every bite.
For translated recipes to Spanish visit: Villa Cocina Español
** Special thanks to my husband (Camara men) for always giving his 100% and enjoying what he does.
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➤ Le Creuset Stainless Steel Fry Pan 12”:
➤ Spider strainer (Deep fry):
➤ OXO Nylon tool set 4-piece :
➤ OXO potato smasher:
➤ Pyrex glass bowl set of 3 :
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➤ Le Creuser 2 qt saucepan:
➤ OXO White cutting board:
➤ AZEUS Digital food scale:
➤ Molcajete 8’’ :
➤ OXO wooden spoons:
➤ OXO good grip kitchen scissors:
➤ OXO 12in tongs :
Tostadas de Tinga Recipe
For the chicken
Chicken breast, bone in 2.5 lbs
Hierba buena or Mint leafs Small bunch
White onion, medium 1/2 ea
Garlic, cloves 3 ea
Salt to taste
Water Enough to cover and cook the chicken in
For the Tinga sauce
Roma tomatoes 5 ea or 1 lb
Chipotles, whole in adobo 3ea
Adobo sauce, from chipotles 3 TBSP
White onion, medium 1 ea
Garlic, cloves 3 ea
Bayleaf, fresh or dried 1 ea
Chicken broth 2 cups
Achiote oil 6 TBSP
*you can add olive, canola, vegetable and avocado oil if you don’t have the achiote one.
Salt to taste
For the Beans
Olive oil 2 TBSP
White onion, medium 1/2 ea
Garlic, cloves 1ea
Pinto beans 3 cups
Salt to taste
Toppings:
Sour cream or Mexican style cream
Iceberg lettuce
Queso fresco (a type of Mexican cheese)
We also need: Tostadas (fried or baked)
You can mix and match.
????Other recipes mentioned in this Video????
Achiote or annatto oil:
Mexican Rice:
Other recipes to try and LOVE ❤️ ???? ????
Mexican style Breakfast:
Green Chile chicken tamales:
Refried beans:
Rice pudding:
Salsa for tacos:
Tres leches flan :
Carnitas:
Frozen chocolate banana pops:
How to cure a molcajete:
Taquitos dorados:
Pork ribs in guajillo sauce:
Candied pumpkin:
Youtube (Spanish videos) (Videos en español):
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MASSIVE Mexican STREET FOOD Tour in MEXICO CITY! MACHETE TACOS + SPICY TACOS AL PASTOR from HEAVEN!
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Check out for 3 months free w/ 1 year pack and 49% OFF! Mexico city has some of the BEST street food in the world! Mexican street food is something you need to travel here for to taste! It's Street TACO HEAVEN! The street food in Mexico is insanely delicious, with tons of local Mexican street food recipes to taste on every street corner! Myself (Trevor James, The Food Ranger) and my wife Ting Ting flew in to Mexico city to eat as much delicious street food as we could, and found tacos covered in salsa and tons of hot spicy dishes to eat on every street corner!
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If you love street food videos and street food vlogs, this street food compilation is going to make you hungry for more! You can travel here with us through this travel vlog and discover 7 amazing street foods of Mexico city.
To start the day, we went for a Mexican breakfast, found on the street corner.
Here, we tried the tamales, a corn flour stuffed with chicken and a green salsa verde. It was spicy and heavenly!
After this, we went for more Mexican street food, and ate the Carnitas. They were stuffed with pork belly and organs and you can cover them in lime and lots of nice spicy salsa, very delicious! The street stands all throughout Mexico city are amazing!!
After this we went to the famous coyoacan Market in Mexico city to try delicious shrimp and ceviche tostadas! They were so crispy and delicious!
There are so many street foods in this video! After that we tried spicy and salty grasshoppers, and then moved on for more tacos from heaven!
To finish the day, we had 2 more types of tacos. The al pastor tacos and then some delicious brain, eye, and tongue tacos from a street fast food stand.
Here are the addresses for the street foods in this video:
1) Tamale Corn Flour Stuffed with Chicken and Salsa Verde - You can find these spicy Tamales all over the city, but the one we found was on the corner of Paseo de la reforma and Basilio badillo street.
2) Pork Carnitas at Rincon Tarasco Av. José Martí 14, Colonia Escandón
3 and 4) Fish Ceviche and Shrimp Tostadas and Grasshoppers found at the Coyoacan market in Mexico City
5) MASSIVE Machete Tacos/ Quesadillas at Los Machetes
6) Tacos Al Pastor -You can find these Tacos everywhere in Mexico city, so delicious! We found our Al Pastor tacos at Taqueria Escandon.
7) Brain, Tongue, Eye, and Suadero Tacos at El Paisa de Escandón - José Martí 104 Col. Escandón, Gral. Francisco Murguía
ABOUT THE FOOD RANGER
My name is Trevor James and I'm a hungry traveler and Mandarin learner that's currently living in Chengdu, Szechuan, China, eating up as much delicious street food as I can . I enjoy tasting and documenting as many dishes as I can and I'm going to make videos for YOU along the way! Over the next few years, I'm going to travel around the world and document as much food as I can for you! I love delicious food! This channel will show you real Chinese food and real local food, not that stuff they serve in the Buzzfeed challenge.
Thanks for watching, and please feel free to leave a comment, suggestion, or critique in the comments below! Please make sure to subscribe, it's the best way to keep my videos in your feed, and give me a thumbs up too if you liked this food video, thanks, I appreciate it! You could also share the video too if you liked it, that would be awesome.
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Birria de Res De Mi Rancho A Tu Cocina
Birria de Res De Mi Rancho A Tu Cocina, mi gente ahora si ya les hise la birria que tanto me pedian asi la hago yo y les gusta mucho a mi familia.
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CANNABIS-INFUSED SEARED TUNA TOSTADA | 18+ Cannabis Cooking Recipe
Tostadas originated in Oaxaca over two thousand years ago from leftover tortillas that were no longer fresh enough to fold into tacos, but fresh enough to be eaten toasted, fried or baked. They have since become a base for many food toppings throughout Mexico and other parts of Latin America.
In this recipe the cannabis is in the sauce, with an infusion of Seedsman Green Crack blended with raw unflavoured coconut oil.
One Day in Oaxaca
On the premiere episode of Pati's Mexican Table, Season 6 Pati shows us how to get the most out of one day in the city of Oaxaca. To find more episodes, please visit
On this episode, in 24 hours, she takes in the top sights, meets up with a local guide, goes to the market for lunch, and gives us a taste of the vibrant restaurant scene in one of the top culinary destinations in all of Mexico. In her kitchen, she recreates some of the things she had at the market and gives them some new uses.
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.