Delicious Chicken Tinga Taco Recipe
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- čas přidán 14. 05. 2020
- This Chicken Tinga Recipe is a delicious blend of roasted vegetables and chipotle peppers braised with chicken to make an unbelievable tinga taco. Subscribe ► bit.ly/2zBklap
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. - Jak na to + styl
This is the clearly the best thing I have ever made!!!! Partytime! Thank you Billy Parisi
Thanks for giving it a shot!!
Never in a million years did I think I would try a Mexican recipe from a Gringo. Well, Chef Parisi.... I'm "in love" with your recipes, your techniques and your personality. My parents are Mexican and I lived in Mexico for 10 years. Living in Canada (and born Canadian), my love language has always been food. Delicious food transports me to some of the best times of my life, when I was growing up in Mexico. Now, I love having my friends over for delicious meals and good music. That is how I express to them how much they mean to me. Since I discovered you, on CZcams, I have cooked a handful of your wonderful recipes and I have been so happy with them that I have incorporated them into my "love language recipe guide". So, thank you so much for being YOU and for sharing your love of cooking with us. With gratitude, Samantha Lopez.
I’m Sicilian if that means anything more 😂 thanks for giving them a shot, I appreciate you.
omg I made this last night using shredded pork. 2 cookie sheets of tomatillos, tomatoes, 3 different kinds of chilies, garlic, and onions. I have 3 Mason jars for future meals!!! excellent recipe!
I made this, and it was delicious. I made the veggie roast mine, by adding some peppers. It added a little sweet. Used it over rice. Yummy. Thank you for the receipt. I think it will become a staple.
Almost didn’t click when I saw tacos but man you’re killing it, as usual. I wanted to sip that braising liquid like a cocktail. Have to admit I did have to look up the difference between a rondeau and a Dutch oven pot 😉. Thanks for sharing this and for all the lessons learned. Amazing Billy., simply amazing!
Thanks for watching!!
looks so good!!!
As Mexican, I totally approve this Tinga. The hole process looks amazing. New follower here.
Thank you so kindly!!
Just made this tonight. Have to say the flavors came out more over rice than in a taco. Very good and looking forward to the leftovers!
You are an awesome chef! I love your videos especially this one. Can’t wait to try it. Thank you much😃
Omgoodness this was so flavorful. Loved it. Definitely recommend.
So good!!
Yum! Our family loves tacos! These are definitely going on my menu for next week.
So good
Wow! I am Mexican, I love the Mexican food and I like cook (non professional) but your recipe sound/taste absolutely wonderful. Congrats and thanks for the tips.
But it’s not how a real tinga is made
a beautiful combination of all colors and very tasty💚🧡❤️
Love it
I tried out this recipe and it was amazing, now my go-to foolproof chicken recipe! Thank you so much!! :)
I've made a couple of your recipes now and they're always great. this recipe was no exception. ty!!
Chef this is so awesome. I usually have a lot of extra braising liquid left. I like to reduce it and then leave to cool for a bit. It makes an INCREDIBLE salsa.
Just finished making and eating this wonderful recipe and wow it was incredible, better than any Mexican food I’ve had at a restaurant !
Try before you die !
That’s awesome thank you
Been a fan of yours for years man. Since the days of your spaghetti sauce recipe on fix my recipe. Can't wait to try this out 👌
Wow, that is way back in the day. Appreciate the support
I use a spoon to scrape out the pith and seeds in peppers. Works great!
This recipe is absolutely awesome!!! I already made it twice. I have to make it again before tomato season ends!
Thank you so kindly!!
I can smell the chicken through my screen! Looks delicious!
Seriously so good
Thanks for the recipe is delicious 😋
fortunate I found your channel. Thanks chef
You're a likeable guy, and better recipes....Thanks man...
Absolutely fantastic recipe!!
Thank you so much 👍
Been looking for this recipe...great video. I am off to the grocery store to get a whole chicken to make this today. Thank you!
Thank you so kindly!!
Amazing thanks chef
My pleasure
Need to try this one! This is very different how we make it. We usually add chorizo. Looks delicious 😋
Oh that’s interesting, never heard that but sounds good!
رائع شيف
Authentica, YUM. Yes, show me how to make the best chicken stock, and if you can, arroz con pollo!
I enjoy watching and learning from you! Stay safe.
I’ve got both on this channel my friend!
@@ChefBillyParisi I will look. TY
Wow very nice ricipe chef ji miss you
I made this last night & everyone loved it! My kids were able to enjoy it too bc it’s not spicy hot! I also made your lasagna the other day & my daughter said it was the best I’ve ever made ☺️. I’m making your cheesecake today! Can you tell that I’m obsessed with your channel! 😂
Love this, and I definitely appreciate your support and giving some of my recipes a try!
It’s amazing
Great job with these videos man! Thank you!
Enjoy all your videos. Just made this and it is so satisfying to braise a whole chicken like this and pull it off so easily. Only question is what's the point of getting a good sear on it if we just pull the skin off?
I’m trying this on a beef roast
I am Hispanic. My parents are from Belize. I have eaten chicken tinga from dozens of friends and various restaurants! (Gotta say I love the dish). Never have I made this before for myself, however! Tried this for tonight’s dinner with my parents, and when I say this turned out to be the most flavorful and best tasting tinga I’ve ever had, I mean it. Chef, amazing, AMAZING job. Thank you for this. Very spot on to traditional dishes with a BEAUTIFUL lightly smoked flavor from the brazing. We ate the tinga on el milagro tostadas, the way we usually eat them. I would say I’m lost for words at this point, but I can ramble on about this for hours! Thank you again. Love that I can pass this recipe on to other loved ones. 🙏🏽❤️
Thank you so kindly!!
👌
Your version of Tinga de pollo is different to the authentic one, but your version looks very good, I should prepare it your way also 😋
We eat the tinga de pollo with tostadas covered with sour cream.
I teach Authentic Mexican food classes. I was born in Mexico, now I live in USA. Thank you for all your tasty recipes you share with us. Try your recipe with tostadas covered with sour cream 😉
I was thinking the same thing. Where were the sauté onions ? But I love his recipes and I will give this a try. AND YES ! Try it with a tostada with sour cream... delish !!!
Can u use drained canned tomatoes?
oh man.... can't wait to make this! question: i get a meat delivery so all my meats come frozen, is it ok to thaw meat, cook it and then freeze once cooked? I'd love to meal prep some of this so we have lots for later on.
Yes
I wasn’t hungry until I watched this 💕
Lol
@@ChefBillyParisi So I made this and took it to work today, everyone loved it and asked for the recipe. Thanks so much for sharing!!
This might sound weird - love that there's little to no background music.
I've wanted to try this but the word tinga seemed spicy to me. I'm a baby when it comes to spice as well, my palette is not cut out for it, lol. Now that I know it's not spicy I'm going to try it.
I wanted to ask you. What are some good pots and pans to buy as a first time cook and single man.
Oh geez, so much to discuss there. I’m a hide fan of debuyer and misen pans. Both affordable
So I don’t think I’m ready for a whole chicken yet… could I use chicken breast?
Did you make or buy the Adobo sauce ?
I don’t have a rondeau pot. Will this work in a Dutch oven?
Yes
lol, thought i would find your chicken and yellow rice recipe here. Humm?
Hey Billy. As a vegetarian would this work if I used faux chicken?
Oh geez honestly I don’t know.
What restaurant do you work at?
got out of it about 12 years ago.
@@ChefBillyParisi My ex is a chef. I do have great knife skills...I sharpen mine on a stone..Seriously tho, , it is Grueling work for many that are so under compensated, and with grueling hours = So very hard on the family. I am glad you're out and teaching instead! :-)
Try making “tacos de Birria”
Already did it, and on video
Man I can’t keep my food from sticking on stainless cookware. What’s the secret dude?
Need to get the pan hotter. Make sure your oil is lightly smoking before putting anything in it.
Chef Billy Parisi ok thanks. I’m assuming frying eggs in stainless is not a good idea? Smoked a few eggs trying to get the heat/oil right😄
First view
2nd view!
Those chicken breasts were braised for 2 hours??
zoom out man
this recipe it's way too much easier to make, that in the video. 😕
One of my favorite dishes but yours is not an authentic recipe, you need to confer with someone who is Hispanic.
I didn't say it was authentic? I said this was my take on it. And I've cooked for decades with several Mexican folks and this one is pretty close so not sure what exactly you're talking about.
There's a recipe and there could be 100 + variations to that recipe,
as long as the finished product it's delicious it's all good!
I'm Mexican and I sometimes get bored with he same recipes I'm definitely giving this a go😍😍
Why do you care so much? Is it offending you that it isn’t authentic?
I mean minus the tomatillos, cumin and oregano, there isn’t a huge difference between this and one you would find in Puebla, Mexico. I’m all about pulling as much flavor as possible so that’s why I roast instead of putting straight to a blender. Why I think using chicken stock would help tenderize the meat more. It’s why I added in a few spices to help compliment.
@@ChefBillyParisi
I shared your delicious recipe with my friends on Facebook, I can't wait to make this,
Thank you so much 😄😄
I made these. Delicious. Just went back and had thirds. I might have omitted the Jalapeño or maybe gone less on Chipotle and Adobo. A tad spicy for the kids, but perfect for wife and myself. I'll try the Sour Cream @yaninahahn7148
👌