Tinga de pollo

How to make tinga poblana, a Mexican dish with a tomato base and shredded chicken. Great for tostadas, tacos, served with rice, or as a quesadilla! This dish is also sometimes known as tinga de pollo or chicken tinga. Recipe via @MauraHernandez on The Other Side of The Tortilla.

This post is part of a compensated campaign in collaboration with Hunt’s and Latina Bloggers Connect. All opinions and the recipe are my own.

Tinga de pollo, also known as tinga poblana or chicken tinga, is a flavorful, authentic Mexican dish that you can get on the dinner table in less than an hour.

 There are a few key ingredients to this recipe that help you get it on the table quickly: Store-bought rotisserie chicken, tomato sauce and canned diced tomatoes. Like many traditional Mexican dishes, tomatoes are an important flavor as the base of this recipe. And if you shred the chicken in advance or have some help shredding it, you’ll really have dinner ready in no time!

This tangy, slightly spicy, stewed dish originally comes from the state of Puebla and is sometimes also made with shredded beef or pork instead of chicken. Ingredients in this dish can sometimes vary slightly from family to family, but most recipes have a tomato base, call for chorizo and fresh tomatillos—all of which, when combined, lend a little umami flavor and texture to this popular dish.

RELATED RECIPE: Fideo seco… 

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Fideo seco

Mexican fideo seco recipe via @MauraHernandez at The Other Side of The Tortilla

This post is part of a compensated campaign in collaboration with Barilla and Latina Bloggers Connect, but the recipe and all opinions here are my own.

Fideo seco is a Mexican pasta dish traditionally made with either chipotle chile alone, or a mix of three chiles: chipotle, guajillo and pasilla. When made with three chiles, the dish is known as fideo seco a los tres chiles. This simple version uses only chipotle chiles in adobo sauce, and requires minimal effort and easy cleanup.

What makes this dish different than any typical pasta dish is that the pasta is first fried, which brings out a somewhat nutty flavor in the pasta, and then is soaked in a tomato-chipotle puree to absorb the flavor. It’s cooked by baking in the oven, and when finished, the consistency is moist but not soupy.

RELATED RECIPE: Sopa de fideo… 

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Paella de chorizo, pollo y coles de Bruselas {Go4Gourmet Challenge}

I love cooking challenges, so I was completely floored to be asked to participate in the Go 4 Gourmet cooking challenge with McCormick Gourmet this month! The rules were simple: They’d ship me a box of ingredients and I would create a dish that included all the ingredients. Maybe I’ve been watching too many episodes of “Chopped,” but I couldn’t wait to get into the kitchen and create something. As soon as I found out the ingredients in the box would be paprika, chorizo and chicken stock and the requirement that I needed to also add fresh Brussels sprouts, I knew exactly what to make: A paella!

The Go4Gourmet McCormick Gourmet Challenge Box

Spanish influences in Mexican cuisine mean it’s not out of the ordinary to see different kinds of paella served in Mexico. This is a sponsored post and I received some of the ingredients from McCormick and was compensated for my time and talent to develop this recipe. I’ve written about eating paella in Mexico and shared my own paella recipe here before, along with tips for making paella (from the pan to the correct rice to use, and how to steep saffron).

Although one might not think of Brussels sprouts in a paella, this recipe is a riff off of a classic paella Valenciana that has rabbit and artichokes and I replaced the rabbit with chicken thighs (just because chicken is easier to find) and substituted Brussels sprouts for the artichokes. The earthy flavor of Brussels sprouts and spicy, salty chorizo is a perfect flavor combination as well. I knew I wanted the Brussels sprouts to retain a little crispness, so I decided to roast them with a little olive oil, paprika and kosher salt before putting them into the paella. The result: Brussels sprouts that still had a bite despite being submersed in chicken broth and rice. The chorizo also provides enough salt that aside from the kosher salt you’ll use to roast the Brussels sprouts, you likely won’t feel the need to cook with more salt.

Brussels sprouts roasted with paprika, olive oil and salt for a paella

Paella with Brussels sprouts, Spanish chorizo and chicken for the Go4Gourmet challenge with McCormick Gourmet

You can participate in this and other Go 4 Gourmet challenges at Go4Gourmet.McCormick.com! New challenges are announced every two weeks through December and you can enter your own recipes to win weekly prizes!

Paella de chorizo, pollo y coles de Bruselas

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4 servings

Paella de chorizo, pollo y coles de Bruselas

Earthy Brussels sprouts, spicy and salty chorizo, and chicken thighs are an excellent flavor melding for a spin on a classic paella Valenciana. This is a sponsored recipe for the Go4Gourmet challenge with McCormick Gourmet.

Ingredients

  • 5 ounces baby brussel sprouts, cleaned and halved
  • 2 tablespoons olive oil (for tossing and roasting the brussel sprouts)
  • 1/2 teaspoon McCormick’s paprika
  • 1/4 tsp kosher salt
  • 12 threads of saffron plus 1 1/2 tablespoons hot water
  • 7 oz chicken thigh, cut into bite-size pieces
  • 2 tablespoons olive oil (for browning the chicken)
  • 4 oz sliced Palacios Spanish chorizo
  • 1 tsp garlic (crushed in a garlic press or diced)
  • 1 1/2 tsp McCormick’s paprika
  • 2 tablespoons tomato paste plus 6 tablespoons water (to make a tomato paste)
  • 1 1/4 cups Spanish rice
  • 4 cups chicken stock
  • 1 sprig of rosemary

Instructions

  1. Clean and halve 5 ounces of baby brussel sprouts.
  2. In a bowl, add brussel sprouts, 2 tablespoons olive oil, 1/2 teaspoon McCormick’s paprika and 1/4 teaspoon kosher salt. Toss until coated.
  3. In a shallow casserole dish, spread brussel sprouts out and cook under your broiler for about 5 minutes or until the brussel sprouts start to brown and crisp. Remove from the broiler and set aside.
  4. While the brussel sprouts are under the broiler, steep your saffron in a small dish with 1 1/2 tablespoons of hot water. Set aside.
  5. In your paella pan, heat the olive oil over medium heat and sear the chicken until it browns a bit.
  6. Add the garlic and stir for about a minute.
  7. Sprinkle the paprika over the chicken. Pour the tomato puree around the edge of the pan all the way around. Let it cook for a minute or two.
  8. Add the rice and chicken stock; stir gently until the rice is completely moist. Add the saffron and the little bit of water that you steeped it in. Stir gently.
  9. Add roasted brussel sprouts to the pan, tucking them into the rice and chicken stock. The brussel sprouts should be mostly covered. Allow it to cook for a few minutes until you see the rice rise, then tuck the sprig of rosemary into the rice.
  10. Turn the heat to medium low. After about 10 minutes, tuck the pieces of sliced chorizo into the rice.
  11. Continue cooking until the rice is soft and you can hear the socarrat forming along the bottom of the pan. You’ll know the socarrat is forming when you hear a little crackling noise. (Socarrat is the yummy, crunchy sort of caramelized rice that sticks to the bottom and is the prize of the paella party.) Don’t be discouraged if you aren’t able to achieve socarrat perfection on your first try; it takes some practice to get it right.
  12. Remove from the heat at let the pan rest for a few minutes before serving.

Notes

Be sure to use baby Brussels sprouts and hard, cured Spanish chorizo.

http://theothersideofthetortilla.com/2013/10/paella-chorizo-brussels-sprouts-chicken-go4gourmet-mccormick-gourmet/

Tacos de longaniza en salsa verde

Quick and easy meals for weeknights are essential in most households, mine included. But if you’re like me, you still want to put something at least semi-homemade on the table to please your family at dinnertime. Longaniza en salsa verde is one of my go-to dishes that’s both easy and quick to make and can also use homemade or store-bought ingredients depending on how much time you’ve got to cook.

tacos de longaniza en salsa verde

If you have the time, you can make my salsa verde recipe from scratch (but I suggest that you leave out the salt until after it’s cooked; longaniza can be rather salty so you may find you don’t need to add any salt in the salsa). If you don’t have time to make the salsa, you can use your favorite brand of store-bought salsa verde. I often serve this dish with a side of black beans diced onion and chopped cilantro as garnish…. 

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Alambre de la Patrona

I haven’t written much here about my favorite taquería in Chicago, La Lagartija, but have always widely recommended the place to anyone who asked me in person, on Facebook or Twitter about where to get an authentic Mexican meal in my hometown. I wasn’t exactly trying to keep it a secret, but it’s definitely a gem and I always appreciated the neighborhood charm and the way that the meseras and owners always remembered us and greeted us like family. I have so many photos stowed away of memorable meals we ate there, and it was the only place in Chicago where we’d regularly eat tacos al pastor.

But one of my favorite standby meals there, the alambre de la patrona, is both succulent and super easy to recreate at home. The owners are from Mexico City, and this dish on their menu is actually a version of a popular dish at one of our favorite taquerías in Mexico City, El Charco de las Ranas. This dish is sometimes known as alambre de chuleta and is best served with warm tortillas, but you can skip the tortillas if you like and just eat it with a fork.

alambre_de_la_patrona_tacos… 

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Arrachera borracha con rajas de pimiento

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I’ve been experimenting in the test kitchen lately and coming up with some new recipes. Today I’m sharing my newest recipe for the #MizkanLatino cooking challenge, arrachera borracha con rajas de pimiento, or drunken skirt steak with grilled bell pepper strips. “Sabroso Grilling” was the theme for this challenge and the challenge ingredient was to use one of Mizkan’s World Harbors marinades, so I chose the Mexican-style fajita marinade…. 

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