Chicken Tinga Tacos | Rick Bayless Taco Manual
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- čas přidán 18. 05. 2023
- Your new favorite weeknight meal is here! Though pork tinga is the original (and it’s typically served as a main dish), chicken tinga has become a street vendor taquero staple beyond its homeland of Puebla. What’s not to love: chicken with roasted tomato, caramelized onion and smoky chipotle. In the best places, it’s garnished with avocado and fresco cheese, making it a crowd-pleasing combination of flavor and texture. While it’s easiest to make this tinga with canned chipotle, I encourage you to try it with the sweet pickled moritas/chipotles for the most dynamic flavor. Plus, a stash of those sweet-sour chiles in the refrigerator will become your secret flavor weapon for other dishes.
Check out my recipe below 👇🌮
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Good to see Rick bayless back on the scene making Mexican dishes. Really admire this man cooking skills!
Rick is so chill and a fantastic teacher.
I live in Jalisco. We have been getting chiles Moringas in the Tienguas more regularly. Whenever I see them I buy them. They are like the Sabor de Sol, the flavor of sunshine. This is a nice recipe. Prepared in MX with a lot more fat, which we equate with richness. But, you know, whatever your taste is there is a preparation to suit you.
I’ll never forget my trip to Jalisco. The most friendly people and the food was the most incredible food I’ve ever tasted.
Chef Rick’s recipes are always tasty 👌🏼Easy to follow with readily accessible ingredients. Thanks for posting!
I make those, but instead of using tortillas for tacos I use SOPES. I rub sopes with refried beans, then place the chicken tinga on top. I then garnish with avocados and crumbled rancho or fresco cheese. Its a family favorite, easy and delicious! (I shred the chicken, not chopped).
This sounds wonderful. Everyone is going to bed with a nice full belly.
And the onion tinga Chef Bayless mentioned is delicious as a sope topping. Great vegetarian dish
🤤
Ahí si muy sopero
Si Sopes o Memelitas
Looks and sounds magnificent, Chef.
Beautiful, Chef! Thank you!
Thank you ! Ll your recipes I’ve tried was all delish !
Unbelievable!!!! Excellent!
Its sooo good
So, so GoooooooooD. Also seems like a meal that could be done on a 'disco.' Mexico does a lot of discada cooking. I hope Rick B would provide more good ideas for discada cooking.
This looks like a great recipe...chipotle has such wonderful flavor. I drooled a bit (but no on the tacos😂)
Gracias, Chef!
I've never tastes these before. They look really good. Another awesome taco recipe! Thank you!
I always love how zen like you are while cooking and yet, the love and passion for the food comes through!
On a side note, I do tinga de cebolla (onion tinga) quite often, it’s delicious!!!
Thank you!
Bravo!
Delicious
Morita peppers are great.🧑🍳
Authentic Mexican... Aguacate on everything!
I made this tonight for dinner and it’s sooo good! I was googling recipes for chicken tinga and most of them boiled and shredded the chicken and made a sauce. When I saw your video I thought this looked wayyyy better and I wasn’t wrong! ❤😋
The most common tinga that is prepared in homes is with boiled chicken breast that you later mix with the onion and the chipotle caldillo
I agree - that has been my experience. Rick mentioned in another Tinga video that Chefs use browning to intensify flavor. I'd never seen the onions for Tinga being caramelized. Although, the onions were more stir-fried than caramelized, like for French onion soup. It almost seems like Rick is making fajitas because the chicken is not boiled and shredded, but rather cut up into pieces and seared with the onions on a cast iron pan. It seems he wants to kick up the smoky element of the Tinga he prepares. I'm sure there are very many recipes for Tinga Poblana. I've had Tinga with boiled and shredded flank steak. Flank meat fibers have a great way of holding onto the juices of the stew - it's how my Abuela from CDMX used to make it. Personally, I like the addition of tomatillos, marjoram, thyme, and Mexican oregano to the Tinga and even pinches of ground clove and Ceylon cinnamon.
Lol yeah he doesn't make it like all the Mexicans I know 🤣
Yum!😊
Great recipe! If you can find the Morita chiles make the pickled chilies rather than using the canned chipotles. A more unusual and complex flavor with the sweet and sour combination. In the video Chef Bayless uses 4 of the pickled chiles. I used 3 since I didn't know the heat level, but they are not nearly as hot as the canned peppers. 4 would have been great. The recipe does leave you with left over pickled chiles, and we chopped them and put the on most anything; a sandwich, guac, etc.
Rick, on your grilling video you recommend an oil spray bottle. Which one is it?
What's the storage life for that sauce?
❤
@Rick Bayless the master Taquero. This is a recipe I can have some fun with, I can add some carrots, celery, pinto beans, chicken broth and turn it into a hearty chicken tinga soup.
I could also add some tortilla chips with just enough chicken broth and turn it into chicken tinga chilaquiles.
Did you say to submerge the moritas for a couple hours?
Do you think I could use your Frontera Grill taco skillet sauce with garlic and chipotle? Even though I'm in SW Texas, I cannot find moritas. The ingredients of this sauce are very similar to this recipe for chicken tinga. I made your original recipe for this in the past, and while it was good, it was just not chipotle flavored enough for me like I remember when I visited family in Puebla.
I like spicy dishes, but 3 or 4 chipotle canned peppers sounds excessive. Perhaps I am not using the right brand. Any advice on brands or methods for getting the smokiness of the pepper without so much fire?
What do you end up doing with brine and extra moritas?
Put it in the fridge. Then use it as a condiment or side dish at the next meal.
Would beet root sugar be a good substitute?
That should be fine
Surprised you didn’t dig into them, Chef!
👍
I've seen quire a few chicken tinga recipes that also include chorizo. Is that associated with a certain region of Mexico, or something else?
I miss the little guitar music bits - definitely helps make the videos more fun
He never used the sweet and sour chile morita mix. What did I miss?
Yes he did. Around @9:00 in the video, he pulled out 4 of the rehydrated chiles, chopped them up, and added them to the mixture with the chicken, onions, and tomatoes in the cast iron pan. The mix was to rehydrate and quick-pickle the chiles.
Obviously named after Mr. Miyagi
What does tings mean? My parents married in the late 50’s and moved to the US, vacationing didn’t keep them up with trends. In the last two years I hear this name a lot.
To preface, I'm a white dude who is interested in Mexican cuisine and culture but most of my experience is anecdotal. That being said, as far as I can tell "tinga" seems to mean "shredded chicken or pork in a red/chipotle sauce". I've seen a variety of recipes but that seems to be the common trend. If you see other info from someone from Mexico, I would definitely refer to them.
Just leaving a note for all folks here: your neighborhood Indian store will have jaggery that you can use in this recipe.
The most legit gringo ever
I love your videos and I have attempted a number of your recipes with good success (Pork Tinga has been one of my Go To dishes for years!). But, I have one contention that irks me. I am a chemist, and I know that it takes a finite amount of time for crystalline salt to dissolve when you put it into a dish. Often you add salt and stir minimally and then taste. The salt is not dissolved at that time! Maybe it is the editing of the videos, but maybe inform people that they should taste after the salt has dissolved. My $0.02
Needs to be shredded chicken never had it cubed and as a taco.
Yes, I lived in Puebla, never saw the chicken chopped, it was shredded.
I don’t get how you make a vid to teach people to cook, and not get into all details? Time, heat level, seasoning, etc. For fux ake