8 ripe Roma tomatoes (about 2 pounds), rinsed2 to 3 tomatillos (about 1/4 pound), husks removed, rinsed3 tablespoons vegetable oil1 cup chopped white onion2 garlic cloves, minced or pressed1/2 teaspoon dried oregano1/4 teaspoon dried marjoram1/4 teaspoon dried thyme1 1/2 teaspoons kosher or coarse sea salt, more or less to taste2 tablespoons sauce from chipotle chiles in adobo1 whole chipotle chile in adobo, chopped (optional)5 cups cooked shredded chicken, or shredded rotisserie chicken1 1/2 cups chicken broth
pati mexican table chicken tinga recipe
Download File: https://urlcod.com/2vD5EO
Normally I wouldn't give this kind of thing much thought - after all, the 'ethnic' sections of grocery stores tend to be pretty mixed bags at best. But mixed in with all the boat-shaped tortillas and fajita kits was something that surprised me - a seasoning packet for chicken tinga. Now I had never made chicken tinga before I started working on this recipe, but I can comfortably tell you three things: it's incredibly delicious, surprisingly versatile, and something that really, really shouldn't be made from a packet. Packaged seasoning blends like this are what I like to call 'manufactured convenience.' They give you the impression that you can shortcut your way to an excellent dish (you can't - the seasoning pack was mostly salt and garlic powder, and that's certainly not going to provide the backbone of this meal), but in doing so they give the false impression that you actually NEED that kind of help. You don't. This is healthy, hearty, easy, weeknight fare - and I can also happily report that despite the sorry state of the average 'Mexican' section, you can actually make this meal, from scratch, without having to visit a specialty/Latin American grocery store. So nuts to the package.
My aversion to packaged sauces probably doesn't come as a surprise, but given how good and how EASY this actually is, I can't imagine why you'd even want to use a packaged seasoning blend. This recipe, adapted with a few little tweaks from Pati Jinich's version (found in her wonderful book "Pati's Mexican Table" which I can whole-heartedly recommend) is packed with fresh ingredients and incredible flavours that could never be replicated by a by using something that came out of a packet. And I want to reiterate - this isn't difficult to make at all; you boil and puree some tomatoes and tomatillos, saute it with some onion and garlic, add spices, chicken (a pre-roasted rotisserie chicken is ideal), cook things down, and you're good to go. Minimum input, maximum flavour.
So it's delicious, it's easy, and you don't have to shop around too much for the ingredients. That's all wonderful - but I've saved the best thing about chicken tinga for last. The best thing about it is that you can eat it in SO many wonderful ways. This meal easily serves 6-8, but I'm not at all kidding when I say that two people could make this and eat it all week. Tacos (like in the banner image and the image below), quesadillas (like the image above), tortas, tlayudas, tostadas and any other tortilla-based preparation works amazingly well. If you wanted to do something a little more unconventional, this would make an incredible topping for pasta too (in fact it rather reminds me of a Mexican version of my mom's chicken cacciatore recipe). Frankly, you could just straight-up eat this as is like a sort of stew, maybe with a little crema and avocado on top. You can't get tired of this dish. I miss it already.
GOOD NEWS:Because this recipe relies on vegetables and spices to build a flavour base, it's surprisingly healthy, and remarkably nutrient-dense. This is excellent, incredibly healthy food.
Shredded cooked chicken (rotisserie chicken works beautifully) is sauced with a combination of tomato, onion, garlic, chipotles in adobo sauce, spices, and tomatillos, all easy ingredients to keep on hand. I usually make a double batch and serve half of it one night with a side of Red Rice and Refried Beans, or with Blissful Corn Torte and a salad. Then I have the rest to repurpose over the next few days as a delicious filling for tasty tingadillas, tortas, or a topping for tostadas.
I love all Mexican food. My favorite is Tortilla Soup made with chicken, tomatillos, fresh coriander,garlic and other ingredients. There are many different variations, however after trying several different recipes this is my favourite.
I would probably try Mexican-Style Pasta with chipotles, avocado, and queso fresco, first. The ingredients sound delicious and authentically mexican, yet pasta dishes are not commonly found in mexican restaurants or on mexican tables. This book looks amazing!
This chicken tinga recipe is a much easier and less elaborated version of the authentic tinga recipe I previously posted a few years ago since that one is traditionally flavored with chorizo. This is the most popular version of chicken tinga all over Mexico with fewer ingredients but, still very tasty!
Besides this chicken tinga dish, 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.
Note: If you ever get the chance to visit Mexico, the city of Puebla is located just within a 1 and 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. And of course the food, like this easy chicken tinga dish!
I highly recommend serving this chicken tinga recipe as a main dish topped off with some additional chopped parsley with some Mexican rice and a salad. You can also use the tinga as a topping for tostadas, sopes, or for empanada filling!
Some of the recipes are from this site, and some are from Latin-centric food blogs that I trust. Together they create a formidable roundtable of authentic Mexican cuisine and they've left a seat open at the table for you. Hungry?
An authentic version of Enchiladas Suizas deserves to be at the top of most Mexican cuisine lists. This recipe stars cheesy chicken enchiladas that are drenched in a creamy green sauce made from tomatillos and poblanos.
With three teen boys in my house, I am interested in her tips for getting them to the table for HEALTHY meals. We love Mexican food, but I am limited in my recipes. Our favorite is burrito/bowl night when I make homemade guac, pico, and grilled steak/chicken. I also make a black bean version for myself becaus I dont eat meat. Sounds like a great book. Much success! 2ff7e9595c
Comments