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
Authentic Mexican Tinga Recipe | How to make Chicken Tinga Tostadas | Jenny Martinez
Hi everyone, I hope you are all doing well! I was craving Tinga last night and decided to recreate my Tinga recipe that went viral on TikTok! We hit over 1M views and so many people have recreated it. It's so gooood- let me know if you guys try it! Let me know in the comments below if you would like me to incorporate my husband and kids into my videos, we all have our own recipes and I think that can be fun! Bye for now!
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Delicious Chicken Tinga | Tinga De Pollo
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How To Make Tostadas de Tinga with Dried Chipotle Peppers - Easy to Follow Mexican Recipes
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Chicken Tinga is a popular and traditional Mexican dish. It is eaten all around the country, although it is known to be originally from the state of Puebla. Tinga is one of the easiest Mexican dishes to cook and it is because of this that it has become one of the favorites to cook and eat in many Mexican homes.
Ingredients:
1/2 onion
2 tomato
6 chile chipotle -
4 chicken breast
fried beans
queso fresco
sour cream
tostadas
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Rick Bayless Tinga Poblana
RECIPE ????
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Rich in roasted tomatoes, browned meat and smoky chipotle chiles, this is one of my favorite dishes and one my American friends take to readily. In colonial Puebla, one on the side of the volcanos from mile-high Mexico City, tinga is offered as a stew in restaurants (that's what you'll find in this video), a torta filling in snack shops and stuffing for masa turnovers available at street vendors.
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.
Taco Tuesday: Tinga Poblana to Kick Off Slow Cooker Season
It’s late August here in Chicago and it seems we’re all downshifting into new rhythms.
Perhaps you’re needing (maybe wanting?) to spend a little less time in the kitchen. Well, when that’s what I’m feeling, there’s one device I always turn to: my slow cooker. With little effort on my part, it creates flavors that bring big satisfaction every time.
And this slow-cooker version of tinga poblana has been one of my go-to’s for years.
Rich in roasted tomatoes, browned meat and smoky chipotle chiles, this tinga will remove stress on a busy weekday, when the prospect of dinner looms large. (It’s also perfectly suitable for a weekend dish, but this is Taco Tuesday, after all.)
Quick note: You may be tempted to skip the chorizo that’s called for here, but I urge you to include it for the depth of flavor it brings to the dish.
Get the recipe:
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