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
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.
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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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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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.
How to Make Our Recipe for Tinga de Pollo, the Ultimate Taco Filling
Tim and Bridget make Tinga de Pollo, the ultimate Shredded Chicken Tacos.
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Chicken Tinga Recipe- Spicy Mexican-Style Stewed Chicken in Chipotle Sauce
Learn how to make a Chicken Tinga Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Spicy Mexican-Style Stewed Chicken in Chipotle Sauce!