Tinga de Pollo(Chicken in a ChipotleTomato Sauce)

Tinga de Pollo

This recipe for tinga de pollo could not be any easier! Even though it has just a few ingredients, it really has alot of flavor! A few years back I prepared a tinga de pollo recipe for a cooking class I was teaching. It was a bit more involved than this recipe and it included Mexican chorizo and calabacitas(zucchini). The last two ingredients are not traditional, but were added because it was a class all about chorizo! And I never pass up a chance to share how to incorporate fresh vegetables into my Mexican dishes. But for today’s recipe, I left it pretty basic. You can make it as simple as you like or take that extra step and roast your tomatoes and prepare chicken stock from scratch. It’s worth it! And with that leftover chicken stock, I prepared the most flavorful pan of fideo(vermicelli noodles)! It’s a win, win situation! I will be posting that fideo recipe this week!  I take advantage of pot luck dinners to prepare the more traditional and large portion dishes. It gives me the experience of preparing the dish and learning something new. And, I get to share real Mexican food with my friends, many of them who are not too familiar with some of these delicious dishes. #shareyourfoods #mexicanfood #tingadepollo

Tinga de Pollo

 

Tinga de Pollo, Serves 8-10

Ingredients 

For Chicken 
3 pounds of boneless breast or thighs
5 guajillo peppers, stems and seeds removed
1/2 of a white onion
4 cloves garlic
1 stalk of celery
1 large carrot
2 bay leaves
hanful of cilantro
1 teaspoon peppercorns
salt to taste

For Caldillo(Tomato Sauce)
2 pounds of roma tomatoes
1 1/2 cups chicken stock/broth
salt and pepper to taste

 

You Will Also Need

olive oil or grapeseed oil
1 large white onion, sliced into thin, short strips
4-5 cloves garlic, minced
1 small can of chipotle in adobo( about 5-6 chipotles)
corn tostadas
lettuce
tomato
avocado
crema
queso fresco

Directions

Place the chicken into a large pot with all of the ingredients listed for chicken. Cover with water. Bring to a boil and reduce heat to a simmer and cook for 1 hour. Remove from heat and let chicken cool in broth.

Place the tomatoes under the broiler or cook on the comal (at medium heat) until skins begin to blackenand blister. Turn as needed. This takes about 20-25 minutes. Remove from heat.

To the blender, add the roasted tomatoes, softened guajillo peppers in the chicken stock/broth, 1 cup of chicken stock, salt and pepper to taste. Blend on high until very smooth. Strain through a wire mesh strainer into a large pot with 2 tablespoons of oil heated to medium. Lower heat to a simmer, taste for salt and continue cooking for 7-9 minutes. You could add a pinch of Mexican oregano if you like.

Remove the chicken from the broth and shred. Set aside. In a large pot, heat 3-4 tablespoons of oil to medium heat. Add the onion strips and minced garlic. Season lightly with salt and pepper and saute for 5-7 minutes. Add the shredded chicken and the caldillo that has been simmering.

To the blender, add the chipotles in adobo. Add 1 cup of chicken stock. Blend on high until smooth. This is where you chicken becomes Tinga! In most traditional tinga recipes, there is plenty of chipotle added. But I like to gradually stir in the blended chipotle to my desired heat level. 

Once you have added your chipotle to the tinga, stir well to combine. Taste for salt and pepper. Cook at a steady simmer, partially covered for an hour or until the sauce reduces by 3/4. The tinga should not have alot of broth, but should be more on the thick side for serving on tostadas.

Serve on tostadas. Garnish with lettuce, tomato, sliced onion, avocado, crema and queso fresco.

Chicken Tinga

 

Tinga de Pollo

Tips~ The tomatoes can be poached in simmering water as well. I just enjoy the flavors that the roasting method adds to the dish.

Tinga de Pollo

Prep ahead! Prep ahead! Can’t say it enough.

Tinga de Pollo

This dish is much better prepared a few days in advace!

Tinga de Pollo

Richard, my better half prefers his tostadas with no crema or queso! What? He’s loco! Lol!

Tinga de Pollo

A big shout out to Yvette at Muy Bueno Cooking for sending me her beautiful cookbook! The pictures of her Chicken Tinga recipe are beautiful and the recipe was delicious! Tested and enjoyed thoroughly!! Thanks Yvette!

http://muybuenocookbook.com/2011/05/chicken-tinga/

Red Chile Beef Brisket(Falda en Chile Rojo)

Red Chile Beef Brisket(Falda en Chile Rojo)

Red chile, in my opinion, is delicious in mostly any recipe! But red chile beef brisket (falda en chile rojo) that has braised for 5 or more hours, it’s amazing. The flavors that develop as it braises low and slow on the stove top cannot be duplicated. My dried chile pepper of choice on this day was  chile New Mexico! It has a bit of a bite and the results are of a true red chile flavor. And whether you serve it over rice or on a warm tortilla, the deep flavors of that red chile come right through! My intention for this 6 pound beef brisket was to smoke it on our charcoal grill/smoker. But the weather and the schedule does not always allow for a 12 hour session of tending to the outdoor grill. My next favorite way to prepare brisket is low and slow, whether it’s in the oven or braising in a rich sauce on the stove top. If your local market only carries large cuts of brisket, consider splitting it with a friend. Or you can divide it into smaller portions to store in your freezer. The brisket is excellent for carne deshebrada(shredded beef) to be used for tacos or flautas. 

Red Chile Beef Brisket(Falda en Chile Rojo)

Chile Rojo Brisket

Yields  8 Servings

Ingredients

15 chile New Mexico(Chile California or Guajillo can also be used)
1/2 white onion
5 cloves garlic
3 cups water or beef broth
2 teaspoon oregano
1 1/2 teaspoons cumin
1 teaspoon pepper
Pinch of salt

You Will Also Need
3 pounds beef brisket, fat trimmed
salt
pepper
garlic
chile ancho powder
oil
3 more cups water or broth
Salt and pepper, to taste

Tips~ If using beef broth, go light on the salt. You can always season it after it braises for a few hours.

 

Directions

First, prepare your sauce: Remove the stems and seeds from the dried chiles and place into a large sauce pan. Add the onion and garlic. Cover with water. Bring to a boil, reduce to a simmer and continue cooking for 10 minutes. Stir halfway through cooking time. Remove from heat and let cool in pan for 20 minutes.

While you wait, slice the brisket into 6 equal chunks. Season lightly with salt, pepper, garlic and chile ancho. Set aside.

Using a slotted spoon or tongs, transfer the chiles, onion and garlic to the blender. Add 3 cups of water or beef broth to the blender. Add oregano, cumin, pepper and salt. Blend on high for a minute straight. Scrape down the sides of blender and blend on high for another minute. Strain, using a wire mesh strainer, into a bowl. Set aside.

In a large pot, preheat 4 tablespoons of olive oil to medium heat for 5 minutes. Sear the beef for 3-4 minutes per side. Remove from pot onto a plate.

In that same pot at medium heat, add the chile sauce from the blender. Stir to scrape off the bits on the bottom of the pot. Add 3 more cups of water ot broth. Bring to a boil. Add the beef back in, making sure it is immersed in the sauce. Cover and cook and a steady simmer for 5 -6 hours or until the brisket if pull apart tender.

 

Tips~ I like to skim off some of the grease that builds up on top as it cooks. Towards the end of the cooking time, reseason with a little more cumin, oregano, pepper and salt, if needed.

 

Red Chile Beef Brisket(Falda en Chile Rojo)

This recipe for red chile beef brisket freezes well! Cool completely and shred the meat. Add the meat and some of the remaining sauce into quart size freezer bags. Flatten to store and remember to label the bags.

Red Chile Beef Brisket(Falda en Chile Rojo)

A simple Mexican Red Rice topped with red chile beef brisket. Pure comfort foods! Rice recipe, click onto link!

Stuck on Jasmine~ Learning to Cook Rice

Red Chile Beef Brisket(Falda en Chile Rojo)

Pozolé de Pollo-Red Chile Chicken Posole

Pozole de Pollo(Chicken Posole)

Pozole de pollo(chicken posole), I am ready for many bowls of this hot soup! Especially the one’s prepared with dried chiles. When I was a kid, I used to think that my favorite part of pozole or menudo was the maiz(hominy), but it really is that deep red chile broth! But neither pozole de pollo or menudo would be anything without the fresh garnishes. It’s like wearing that perfect outfit with no accessories, lol! Ok, maybe that’s a bit extreme, but you get where I am coming from. Today I share with you a basic and simple red chile chicken pozole. I especially want you to know that I cooked that maiz pozolero(hominy) from scratch! I was missing the calcium hydroxide or cal as they call it in Mexico. The cal help the tough skin or shell release as it cooks the maiz. Needless to say, one, by one, I peeled every single kernal by hand! You better believe I enjoyed this chicken posole! I may have two more servings in the freezer and by the end of the day, it may just be only one! #pozoledepollo #mexicanfood 

Pozole de Pollo(Chicken Posole)

Pozole de Pollo

Yields 6-7 Servings

Ingredients

4 chicken quarters or 3 1/2-4 pounds chicken pieces
1/2 large white onion
1/2 head of garlic
2 bay leaves
water to cover(8-10 cups)
salt to taste

8 chile guajillo
4 chile morita, optional
1/2 onion
1/2 head of garlic
4 cups maiz pozolero(hominy)
2 teaspoons Mexican oregano
1 teaspoon cumin, optional

Garnishes
cabbage or lettuce, shredded
radishes, sliced thin
onion, diced
cilantro, is not a common garnish, but we like it!
oregano, crushed
crushed chile piquin, crushed
lemon or lime wedges

 

Directions

 

Place the chicken, onion, 1/2 head of garlic and bay leaves in a large pot. Cover with water. Add 1-2 teaspoons of salt. Bring to a boil. Reduce to a simmer, skimming off the top as needed. Cook chicken at a steady simmer for 45 minutes.

Remove the stems and seeds form the guajillos and chile morita. Place in a pot covered with water. Add the remaining onion and garlic. Bring to a boil, reduce heat and simmer for 8-10 minutes. Let cool slightly.

After 45 minutes, remove the onion, garlic and bay leaves from the broth that the chicken cooked in. Remove the chicken and tranfer to a plate for now. Turn heat on broth to the lowest setting.

Using a slotted spoon or tongs, transfer the dried chiles, onion and garlic to the blender. Add 2 cups of the warm chicken broth to the blender. Season with 1/3 teaspoon of salt. Cover and carefully hold the lid down using a kitchen towel. Blend on high until smooth and strain the sauce into a bowl.

In a separate skillet, add 1 tablespoon of oil. Preheat at medium for a minute. Add the strained chile sauce and cook for a few minutes. Pour the chile sauce into the warm chicken broth. Stir well to combine. Add maiz, oregano, cumin and salt to taste. Remove the chicken from the bones, and add meat to pozole. Cook for another 20-25 minutes. Taste for seasonings. Serve with fresh garnishes! Buen Provecho!!

Pozole de Pollo(Chicken Posole)

 

Tips~ Pozole is freezer friendly. After it cools completely, store in quart size freezer bags, flat. Storing them flat will make for easy defrost.

 

 

Pozole de Pollo(Chicken Posole)

Garnishes!!! Again, we enjoy the cilantro, but’s it’s optoinal.

Pozole de Pollo(Chicken Posole)

Mexican oregano and crushed chile piquin!

Pozole de Pollo(Chicken Posole)

I enjoy my pozole with homemade tostadas with fresh avocado!

Pozole de Pollo(Chicken Posole)

I showed two versions of the pozole so you could see the rich looking chile broth!!

Pozole de Pollo(Chicken Posole)

 

Pozole de Pollo(Chicken Posole)

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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