The fried tortilla like a chalupa is a classic way to serve them, but like you, I really love it "taco" style. Just as good. A little healthier and a bit easier. Thanks for letting me know how it turned out.
Home About Laura. For this method, place the chicken into a 5 qt saucepan and cover it with water. Add the water until it covers the chicken and chicken has freedom of movement.
Sliced avocado Sour cream or full-fat yogurt Cotija cheese. Reheating and Storage. Love your Leftovers. Extra Tinga de Pollo? Here are some tasty options for eating the leftovers: Serve it alongside scrambled eggs and roasted fingerling potatoes. Eat it over a bed of rice.
Make our taquitos. Spoon it onto a tortilla with a combination of meltable cheeses, fold it over and fry it in a saucepan to make a quesadilla. Purge your Fridge. Here are some tasty ways to rid your fridge of the leftover stock: Summer Vegetable Quinoa Salad. Creamy Polenta. Make our Mushroom and Pea Risotto with the leftover chicken stock. Butternut Squash Soup. Spice things up with our authentic chicken tinga derived from homemade adobo and enjoy it on charred tortillas, with avocado slices, dollops of sour cream, and pickled jalapenos!
Print Recipe Pin Recipe. Prep Time 40 mins. Cook Time 1 hr 55 mins. Total Time 2 hrs 35 mins. Course Appetizer, Dinner. Cuisine Mexican. Servings 8. Calories kcal. Set aside. Dice one onion and cut the other onion into julienne strips. Roughly chop the garlic. Toast Chiles and Soak them for 30 minutes Cut chipotle chiles in half and remove seeds. Remove what you can with a paring knife.
The remaining seeds will be easy to remove after the soaking process. Add dried chiles to the pan and toast them for 1 minute or until fragrant. Half-fill a saucepan with water and place the saucepan on the stovetop at high heat. Chile chipotle is one of the most popular ingredients in Mexican cuisine. Adobo means in Spanish a pickle sauce, but it is used in Mexico to mean a very thick chile sauce which usually, but not always, contains a little vinegar. The Adobo itself varies from recipe to recipe.
The spices vary but generally include several types of peppers in addition to the chipotle and most likely those on hand , ground cumin, and dried oregano. Some recipes include orange juice and lemon or lime juices. They often include a pinch of brown sugar just to offset any bitter taste. For the ones who do not live in the United States, look for dried chipotle. It is a powerful spice, so a little goes a long way.
Bring a pot of water and salt to a boil and add the chicken breast to cook. Allow the chicken breast to simmer until it is cooked through. This is a basic recipe, but you can add other things to the pot, an onion cut in quarters, some Mexican dried oregano, garlic cloves.
Make sure you skim the foam that forms on top of the water as it starts simmering. Tip: If you already have cooked chicken or even rotisserie chicken in the fridge, use that one. You will put dinner on the table faster. If not, continue with the recipe. Prepare the other ingredients. While the chicken is cooking, slice the onions. Cook the onion until soft and translucent for about minutes.
The authentic Mexican chicken tinga has lots of onions that give sweetness and flavor to the dish, so if you do not love onions, this dish might not be for you. Place the tomatoes in a medium saucepan, cover with water, bring to a simmer over medium-high heat and cook for 8 to 10 minutes, or until the tomatoes are soft and mushy but not falling apart.
In a blender affiliate link , place the tomatoes, garlic, salt, pepper and chiles chipotle from the can. Tip : If you do not have fresh tomatoes, use diced tomatoes or tomato sauce in a can instead.
Be careful with the chiles. The original Mexican recipe calls for the entire can of Chipotle , but I found it to be too powerful and spicy for us, so I added fewer chiles in the blender.
Of course, you can play with how spicy the dish will be, so if you feel like it is not spicy enough for your taste, you can add more Chipotle. You can only add more, but you cannot take out the chiles as soon as you blend them all together. If you can handle the heat, go for it. So, after blending the ingredients, taste the salsa for salt and pepper and adjust the seasoning if you need to. Step four- Bringing the sauce together.
Let it simmer on low heat while you take the chicken out of the water. Be careful as the sauce will steam and bubble. You can make a beautiful Mexican white rice for this dish, using the stock to boil the rice.
Or, you can make a soup or simply freeze it and use it later for different recipes. Step five- Shred the chicken and mix it with the sauce. Taste again for salt and pepper. Let it simmer for only a minute so the ingredients get acquainted with each other.
In a medium to large pot, heat the oil over medium heat. Add the sliced onion and garlic and cook until translucent, about 5 minutes. Cook until the tomato breaks down and changes to a brick color, 5—10 minutes. Season to taste with salt. Add some more cooking broth if necessary; it should be a bit soupy. Serve hot or let cool and refrigerate for up to 1 week or freeze for up to 1 month in an airtight container.
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