Chicken Tinga Recipe

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This Tinga recipe is less elaborated than the one I previously posted a few years ago. This is the most popular version of Tinga all over Mexico, with fewer ingredients but still very delectable. Tinga can also be made with pork or beef, but the key ingredient is always the chipotle peppers. One of the main uses of this dish is as a filling for empanadas, tacos and tlacoyos, and also as a topping for sopes and tostadas. Tinga is a dish from the state of Puebla, the state where that famous “5 de Mayo” battle took place in its capital with the same name back in 1862 when the Mexican army defeated the French armada. Additionally to Tinga, Puebla has some of the most renowned dishes in the country,  like Mole Poblano and Chiles en Nogada, which were created in some of the many convents in this colonial town. Puebla’s gastronomy is extensive; they have a large variety of stews including pipián verde, pipián rojo,  manchamanteles, adobos, huaxmole, Mole verde, just to mention a few. In addition the candy industry in this state is highly regarded in the country since colonial times where candies were elaborated in convents, sugar mills, small artisanal shops run by families and still do nowadays. If you ever get the chance to visit Mexico, the city of Puebla is located just 1 1/2 hour driving distance from Mexico City, the trip is really worthwhile, you will fall in love with the feel of the city, the beautiful climate and their hospitable people. I lived there for a year and oh boy! It is just a gorgeous city to live in.Chicken tinga4
SERVES 8
INGREDIENTS:
  • 2 tablespoons vegetable oil
  • 1 medium white onion, sliced
  • 2 large garlic cloves, finely diced
  • 3 cups tomato, diced
  • 2 tablespoons parsley, chopped plus extra for garnish
  • 2 chipotle peppers, chopped (canned)*
  • 3 cups chicken, cooked and shredded**
  • salt and pepper to taste.
NOTES:
* The amount of peppers can be adjusted to your liking.
** I used leftover rotisserie style chicken.
DIRECTIONS:
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1. Heat oil in a large frying pan  at medium heat and add the sliced onion. Stir fry for 3 minutes and stir in the garlic. Cook for another 2 minutes until fragrant.
2. Mix in the chopped tomato and parsley, lower the heat, stir and let cook until tomatoes start releasing its juices. This step will take about 6-7 minutes. If your tomatoes aren’t juice enough add a couple of tablespoons of water.
3. Finally add the chicken and chopped chipotle pepper. Simmer for about 8 more minutes until all the flavors had blended. Season with salt and pepper.

To serve, garnish with chopped parsley. You can serve it as a main dish with rice and a salad or as a topping for tostadas, sopes or for empanada filling. If you have leftovers this dish freezes well for about a month.

¡Buen provecho!

Mely




Scrambled Eggs with Chaya, a Super Food from the Mayans

Scrambled Eggs with Chaya1 Today I am sharing a traditional recipe from the State of Tabasco using “Chaya”, a popular ingredient in Tabasco cuisine. This post is a part of the project “Come Tabasco” (Eat Tabasco), a culinary movement started by a local group of entrepreneurs in the food industry in order to promote the regional products that form the unique Gastronomy of Tabasco. I am honored to be a part of this project by showcasing the richness that the State of Tabasco has to offer the world.
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Roasted Chicken Thighs Adobadas

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This recipe is inspired by one that my friend Yolanda gave me. She tells me that it was passed down to her by a sister-in-law from the State of Sinaloa. In case you didn’t know, we love to eat all types of chicken in Mexico, from the rotisserie style chicken to the chicken split open (Butterfly style) and roasted over a charcoal grill. In addition to those, we have Chicken Adobado, where the chicken is coated with a delicious sauce made out of dried peppers, spices, and an acid agent (like vinegar, orange juice, or lime juice) and then baked. The end result is always a crowd pleaser; you can’t go wrong with this flavorful combination that renders crispy and tender chicken thighs.

Canned Tuna Mexican Style

This is a compensated campaign by Mode Media and Mazola. Recipe and opinions are my own. #MazolaPlatoSano.image
I am happy to share with you this super easy and tasty recipe. This is one of those dishes that goes well with a lot of things: you can eat it as a main dish with a rice and salad; as a topping for corn tostadas, chips or crackers; as a filling for empanadas, and even for sandwiches in a crusty french roll. Besides, it is ideal for those days when you don’t feel like eating red meats and need to prepare something quick  and delicious for dinner. It is a very healthy meal and only uses 1 Tablespoon of Mazola corn oil. In Tampico, my hometown, seafood empanadas are very popular during lent time. Street food vendors walk along the beach holding a basket with shrimp, crab and fish empanadas to sell to thousands of tourists at the local beach, but you can make them using this recipe. I hope you try it and enjoy as much as we do at home

Mexican Corn on the Cob

cornonthecob Corn is an essential and important ingredient in the Mexican Gastronomy. We use it to make drinks, tortillas, soups, breads, cakes, snacks, and an endless number of main dishes using corn as their main ingredient. But this recipe is a simple way to eat corn, after just few minutes you will have a healthy and delicious snack that everyone will enjoy. In Mexico, it is a popular treat sold as a street snack by sellers that push wooden carts that park outside government buildings, public schools, states fairs, local beaches, Sports stadiums, town plazas, commercial centers, constructions sites or any other place where people gather. Everybody loves them, smeared all over with the salty cheese, creamy mayo mix, spicy ground pepper or the sour taste of lime juice.

Creamy Habanero Salsa


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If you’ve followed this blog for a while, you might have seen me mention my love of habaneros before. There are some dishes (from the Yucatán Peninsula) that just wouldn’t be the same without some Habanero salsa on the side, like Cochinita Pibil, Papadzules, tacos, etc.
This recipe is rather easy to make; the salsa lasts at least 2 weeks in the fridge, and goes well with grilled meats, roasted chicken, fried fish, and –my favorite– hot dogs. Yes, I said hot dogs. The first time I tried this salsa was at a hot dog street stand in Chetumal, Quintana Roo. With just one bite of that hot dog I was completely blown away, the Habanero salsa really changes the whole concept of the popular American street food. The way to prepare this salsa is very similar to an aioli, but without the eggs, and using Habanero Peppers (by the way, you can also substitute any other pepper, dried or fresh). I also like the árbol pepper version of this salsa.Creamy Habanero Sauce1
Habanero Peppers are commonly eaten in the Yucatan Peninsula, and are usually sold fresh to make salsas. They where not readily available all over Mexico until a couple of decades ago, when they started growing in popularity and started to appear even in the northern states of Mexico. Today, I can easily buy them even here in the US. The Habanero Pepper is considered an exceptionally hot pepper by the Scoville Scale. If you are trying this pepper for the first time, and are not used to hot peppers, be sure to have a glass of milk nearby to mitigate the burning sensation after tasting it. I don’t like to add any additional herbs or spices to this sauce, in order to enjoy the aroma and flavor of the Habanero peppers.
MAKES ABOUT 1/2 CUP
INGREDIENTS:
  • 6 Habanero peppers
  • 1 small garlic clove, peeled
  • 1 cup of water
  • 1/4 cup vegetable oil
  • Salt to taste
DIRECTIONS:
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1. Place peppers, garlic and water in a small saucepan (with the lid slightly covering it) over medium heat and cook until peppers are soft and tender, about 10-12 minutes. You will need to open your kitchen windows to keep the area well ventilated, or turn on the exhaust fan to avoid eye irritation. I live in an apartment, and usually turning on the exhaust fan and placing the lid on the saucepan is enough to avoid any discomfort from the pungent steam coming out of the cooking peppers.
2. Once cooked, remove the peppers and garlic from the saucepan and place into a blender with the remaining cooking water, which by this time has been reduced.
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3. Let the peppers cool for some minutes and then turn your blender on to puree the peppers. Open the lid while the blender is still running and slowly add the oil in a steady stream. This last step will emulsify the salsa, giving it a creamy texture. Pour salsa into a small bowl and season with salt. Enjoy with some Steak and Chorizo Tacos!
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Now, you tell me… what is your favorite salsa?

¡Buen provecho!

Mely

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