Puebla-Inspired Chicken Tinga Tacos for Cinco de Mayo
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- Äas pĹidĂĄn 3. 05. 2022
- Recipe below đ and at my website: www.rickbayless.com/recipe/ch...
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You may know Cinco de Mayo here in the States as a fun, festive holiday.
But what you may not know is the holiday is little celebrated in Mexico.
It's a day that marks a victory by Mexican forces in a battle that took place in Puebla in 1862. But that war-the Franco-Mexican War-was eventually lost by Mexico.
Simply put: Cinco de Mayo is just not that big of a deal in Mexico.
So my way of celebrating Cinco de Mayo is cooking of Pueblaâs most classic dishes, Tinga Poblana. Yes, it's typically made with pork but the flavors are right at home with chicken thighs.
Looking for something to drink? Try a Puebla Spritz before dinner: ⢠Rick Bayless Cocktails...
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FOR THE PICKLED MORITA/CHIPOTLE CHILES:
⢠2 ounces piloncillo (unrefined sugar) OR a generous Ÿ cup dark brown sugar
⢠1/3 cup vinegar (a fruit one like apple cider vinegar is typical in Mexico)
⢠2 ounces dried morita/chipotle colorado chiles, stemmed
⢠3 garlic cloves, peeled and halved
⢠Salt
FOR THE TINGA:
⢠Vegetable or olive oil to coat the pan
⢠1 large white onion, sliced a little less than ½ thick
⢠1 pound boneless skinless chicken thighs, cut into half-inch pieces
⢠3 garlic cloves, peeled and finely chopped
⢠One15 -ounce can diced tomatoes (preferably fire-roasted), lightly drained
⢠3 to 4 pickled morita/chipotle chiles, thinly sliced, plus some of their pickling liquid OR 3 to 4 canned chilpotle chiles en adobo, thinly sliced
⢠About 1 teaspoon Mexican oregano
⢠A little additional vinegar, if you think the dish needs it
⢠12 warm corn tortillas
⢠1 ripe avocado
⢠About 3/4 cup Mexican queso fresco or other fresh cheese like farmers cheese, mild feta or fresh goat cheese
⢠A handful of cilantro leaves for garnish
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Make pickled moritas. In a small saucepan, combine the piloncillo (or brown sugar), vinegar and 1/3 cup water. Bring to a simmer and stir until the piloncillo dissolves. Add the garlic, chiles and ½ teaspoon salt, then simmer for a couple of minutes. Cool. Youâll want to weight the mixture with a small plate to keep the chiles submerged. Let stand for a couple of hours and let the sweet-sour liquid to soak into the chiles until they're softened.
Make the chicken tinga. Set a very large (12-inch) skillet over medium-high heat and film the bottom liberally with oil. When hot add the onion. Stir for several minutes until it softens, then lay the chicken over the pan. Nestle it down to the bottom of the pan so that it will brown. Cook until everything is richly browned, then stir in the garlic and cook a minute longer.
In a blender or food processor, process the tomatoes to a very coarse puree. Add to the browned chicken in the skillet, along with the chiles and oregano. Reduce the heat to medium-low and simmer until the chicken is tender and the mixture is thick. Taste and season with salt.
Serve. Serve your chicken tinga on warm tortillas with slices of avocado, a sprinkling of fresh cheese and a few cilantro leaves.
Many years ago, the first time I made tinga, I hadn't ever eaten it before. I heard about it and felt inspired to make it. My roommate at the time had no idea that I was going to make it. He walked in the front door and asked if I was making tinga. He melted in nostalgia when he tried it. Not bad for an amateur cook (and a gringo to boot!).
That apartment was fun to cook in. The kitchen was rather warm, so I often kept the window open (even in the winter) when I was cooking or baking. The smells would waft throughout the whole apartment complex. I know I drove everyone crazy with the wonderful smells (mostly Mexican food and sourdough bread) that came from that apartment.
This channel is so great. Iâve learned a ton watching.
Small piece of tech advice - ditch the lav mic and get a boom! Youâre moving so much making the tasty stuff, itâs impossible not to bump into the mic on your apron.
Thanks for the amazing work, Rick!
Thank you for the encouragement on using new herbs. I am now growing hoja santa, epazote, cilantro and culantro.
I love you rick! Ty for your hard work and dedication
Absolutely delicious...as always. Thank you for all of the videos and recipes.
luv it when the chef keeps it so simple!
Exactly why I made this tonight!
Mr. B. , I'll never forget the time you were in Mexico , eating a corn pizza type food with refried beans in middle . It was grilled maybe with cheese on it . Corn, bean pizza . My wife also makes a mean corn , beans and squash chile .
Looks incredible! I made your tinga poblana dinner dish with pork already and it was one of my all time favorites. Canât wait to try this version
Thanks for the pickled moritas recipe! I will make them tonight so theyâll be ready for Taco Tuesday, the new favorite day for all my friends who come over to eat your tacos recipes.
I can't wait to make this recipe. Yum!
A very nice simple dish, thanks!
Thank god I live 2 miles from a Mexican market and bakery here in Central Texas.
I buy a lot of stuff from there and the people are helpful and friendly.
I have heard you & have seen you for years because you ARE A GREAT COOK BUT YOUR VOICE HAS HELPED YOU. Your indententions & the tone of your voice Is INTERESTINGđđâď¸
i hecking love these videos and cant wait to cook the recipes
Outstanding job Rick . đđźđŻđĽ
Delicious tacos!
Moved to Maine a few months ago. The lack of good Mexican restaurants mandates learning to cook our favorites.
Next up I'll try this recipe (but white meat.)
Thanks for so many good recipes and helpful tips!
My favorite burrito in NYC is made with chicken tinga. Love this recipe! Also just walked past your restaurant the other day! Hope to visit sometime soon.
Thanks Rick!
I can smell these watching this! I have to make these tomorrow!
Made this tonight, it was fantastic. Luckily I had some morita chilies. Made the pickled morita chilies. Will be making again. Thank you for the videos
Comida de puebla is delicious siempre le encargo mole a mi amigo
One of my favorite tacos i have learned from you over the years, ps. You broke your never use the top tortilla from the stack rule! Lol
Well, Rick, I missed your 5/5 release of this recipe, but I still have my bottle of Don Eduardo AĂąejo ready to crack open, and start a new tradition: Tinga de Mayo! đĽ đŽđđť
Hello from Puebla, Rick!
Yup, made this again and I must say (although I don't remember the previous recipe) this was even more tasty than I remember.
Also, having recently scored a free case of tomatillos, I thought I would try the recipe using tomatillos. I kept it pretty much the same/ substituting the canned tomato, garlic and chipotle with tomatillo salsa (roasted garlic, tomatillos and serranos). aerved with Mexican rice = delcious
Woke up early and saw this on 5/5 and now I'm going to be making it for breakfast. I'll figure out some way to sneak in an egg or 2 to make it breakfast legal.
I love it in a bolillo roll, maybe you can add the egg in a roll a lot easier.
I know it's likely not traditional, but making a shredded chicken version and putting it on a tostada is also incredible
Yes. Itâs traditional. We use chicken or beef
I made these tonight for dinner. They were un-fucking-real!
Rick-
Can you make a couple of Veracruz traditional dishes? Or give us some recipes?
Thank you
That looks good, and I'm a vegetarian, LOL. Would've loved to see you take a bite out if it!!!
I havenât had tinga in Puebla, but had a lot of it in the streets of CDMX. Actually I never knew tinga is a Pueblan dish. The meat was always finely shredded in the versions I had. Is the meat in the authentic Puebla version cut a little thicker than the shredded version like here or is this is a chef technique to get better texture and to get juicier meat? I love tinga and canât wait to try this recipe.
Love your channel and have learned so much! As a chef, are you not concerned with cross contamination using the same wooden utensil from raw chicken to finished product?
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I prefer with tostada
Happy Cinco de Drinko
What is the âcilantro on steroidsâ?
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I pickled some chipotle secco's, Those should work, no?
I don't know if it's me, but the taste of tinga always been sweet to me and is hard to find a tinga that could be not sweet. I don't know, maybe is the amount of onion they use
Rick, i am from new mexico but teach in ukraine now, so you know i dearly miss my food...we can get lots of stuff here but chilies are the problem for me...they have chili here but they must be from china or something, just fire hot and hard to make them work for my normal cooking style...what can you suggest??
Are the potatoes omitted because of the taco form factor?đ
potatoes?
@@jameshobbs in his other Puebla Tinga (pork) recipe 6 months ago, he has red potatoes in this.
@@Geeksmithing ah, thanks. I've never had tinga with potatoes but I'm not opposed
@@jameshobbs Yes Potatoes and Chorizo...
For tacos is okay but for tostadas I prefer to cook the chicken breast first. I'll try your recipe for tacos.
Would using _real_ oregano or other herbs make it less authentic?
Rick , I think I went to school with your sister. LuAnn was born in 1958 in SW OKC. I went to school with her until we moved to DelCity. Let me know if that is your sister. I lived a block over from her. She has two brothers.
Made this! Was good but only had canned chipotles. Added lime and a bit of sugar. I liked the bbq sauce comparison. And like bbq you can made it sweeter and or more vinegar. I would like to try the pickled chipotle next time, as i think thats gonna be better than the smokey canned chipotles. Also, Mexican oregano is so powerful i would go easy on it so it does not overpower the dish.
Rick, please teach me how to make 'alfajor de coco'. Thanks.
Chef Ethan Hawke here.
Excuse me but what is 'tinga'?
Just don't yell across the house to your Cuban girlfriend "want some tinga taco" ? You might tote a zapato trastero. ;-)
Could it possibly be that a word renound chef cooks in a good ole Lodge cast iron skillet instead of a 200 dollar designer skillet?
Go to Goodwill they sell it very cheap...
@@eliazardelugo9467 you couldn't find a lodge skillet at goodwill here to save your life.
I've got every cast iron skillet and cookery you could emagin.
And use every one of them.
Oh... you look like Milind Soman
I've tried this with chicken thighs a few times (using canned chipotles) and find it sweet and bland. Like a slightly spicy ketchup taco with sweet chunky bits. Not that that's really a thing, just what came to mind. Kind of like pineapple pizza. Not for me.
I think the has more to do with "May Day" and the communist's "International Workers Day" But Hey lets party!
Does nobody realise the mics suck? Pretty bad in every single episode
My mom does it better and sheâs from Puebla
Made this tonight, it was fantastic. Luckily I had some morita chilies. Made the pickled morita chilies. Will be making again. Thank you for the videos