tomatillo

Name: Chicken tinga
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6 servings
Cuisine: Mexican
Ingredients: 4 cups shredded rotisserie chicken; ½ cup cooked chorizo (about 6-7 ounces uncooked depending on the brand); ¾ cup white onion, diced (about half of a large onion); 2 garlic cloves, crushed; 1 ¼ cups Hunt’s tomato sauce; 2 chipotle chiles in adobo sauce; 6 tablespoons adobo sauce (from canned chipotles in adobo); 1 cup Hunt’s petite diced tomatoes; 3 ½ ounces fresh tomatillos (about 4 small-to-medium sized tomatillos); ¾ teaspoon dried Mexican oregano; ½ teaspoon dried thyme; ¼ teaspoon dried marjoram; ¼ teaspoon freshly ground black pepper; 2 bay leaves

Tinga de pollo

46 · Oct 21, 2014 · 5 Comments

Chicken tinga, also known as tinga poblana or tinga de pollo, 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 post is part of a compensated campaign in collaboration with Hunt’s and Latina Bloggers Connect. All opinions and the recipe are my own.

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: Fideo seco

Cooking with fresh, natural and quality ingredients to feed my family is very important to me and I know it’s important to you, too. I’ve used Hunt’s tomato sauce and canned tomatoes in my kitchen for several years because they’re grown in California, canned within hours of being picked, have no artificial preservatives and are 100 percent natural, so I feel good about feeding my family with healthy, natural ingredients in my recipes that call for tomatoes when they’re out of season or I don’t have time to make tomato sauce from scratch.

Paired with chipotles in adobo sauce and fresh onion, garlic, and spices you surely already keep in your pantry, this dish is sure to become a family favorite if it isn’t already a dish you eat regularly.

And the bonus? You really only need to dirty one pan to make it!

Tinga is commonly served on top of tostadas with garnishes such as crema mexicana, avocado, shredded lettuce and queso fresco. Tinga can also be served on its own with a side of rice, as tacos or inside of a quesadilla (sometimes known as tingadillas).

How to make tinga de pollo, 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 poblana or chicken tinga. Recipe via @MauraHernandez on The Other Side of The Tortilla.

Chicken tinga

Prep 30 mins

Cook 20 mins

Total 50 mins

Author Maura Wall Hernandez

Yield 4-6 servings

Tinga de pollo is a Mexican dish from Puebla with a tomato base and shredded chicken, along with chorizo, tomatillos and spices. This dish is also commonly known as tinga poblana or chicken tinga.

Ingredients

4 cups shredded rotisserie chicken
½ cup cooked chorizo (about 6-7 ounces uncooked depending on the brand)
¾ cup white onion, diced (about half of a large onion)
2 garlic cloves, crushed
1 ¼ cups Hunt’s tomato sauce
2 chipotle chiles in adobo sauce
6 tablespoons adobo sauce (from canned chipotles in adobo)
1 cup Hunt’s petite diced tomatoes
3 ½ ounces fresh tomatillos (about 4 small-to-medium sized tomatillos)
¾ teaspoon dried Mexican oregano
½ teaspoon dried thyme
¼ teaspoon dried marjoram
¼ teaspoon freshly ground black pepper
2 bay leaves

Instructions

Cook 6-7 ounces of chorizo in a frying pan. Drain grease from cooked chorizo on
While the chorizo is cooking, hand-shred rotisserie chicken until you have four cups and set aside.
In a large skillet over medium heat, combine cooked chorizo, diced white onion and garlic. Sautee until the onion starts to turn transparent, about 5-7 minutes.
In a blender or a small food processor, add 1 ¼ cups Hunt’s tomato sauce, 2 chipotle chiles and 6 tablespoons of adobo sauce from the canned chipotles in adobo. Puree until completely smooth.
Pour the tomato sauce mixture into the skillet and reduce the heat to low. Add 1 cup of Hunt’s petite diced tomatoes, Mexican oregano, thyme, marjoram, freshly ground pepper and tuck two bay leaves into the skillet so they’re submerged in the sauce. Stir to incorporate all ingredients.
Add shredded chicken and fresh tomatillo wedges and stir to coat. Reduce heat to simmer and cover. Cook for 15-20 minutes, until chicken is completely heated through and the sauce has reduced slightly.
Remove from heat and serve.

Notes

Serve on top of tostadas with crema mexicana and avocado (as pictured in this recipe); or with a side of rice, as tacos or inside of a quesadilla (known as tingadillas).

Courses Lunch/Dinner

Cuisine Mexican

Get more recipes—in Spanish and English—from the Colección de recetas de Hunt’s y Kraft.

Botana de Chicharrón con Salsa Verde

12 · Feb 27, 2014 · Leave a Comment

Mexico is a very nose-to-tail consumer when it comes to eating animals; like in many other developing countries, and often motivated by economic circumstances in an effort to use the whole animal and not leave much—if any—waste, there are a lot of delicious and unique foods that have come out of this scrappiness. One of these simple delicacies is chicharrón, made of fried pork skins.

This botana, or appetizer, of chicharrón served with salsa verde is very typical in Mexico. Generally, these pork skin cracklings are made by boiling the skin, hanging it to dry, then deep frying it in hot oil until the skin puffs up. They’re by no means a healthy snack, so should be eaten in moderation, but they’re a guilty pleasure worth the indulgence.

They’re not quite the same as processed food pork rinds or pork cracklings you might find in a potato chip-like bag in the supermarket. For that reason, it’s best to buy them from your local carnicería or near the butcher’s counter in any Mexican market.

…

ENCHILADAS VERDES

2 · Dec 28, 2010 · 3 Comments

Last month at my cooking show at the Kenmore Live Studio where I made chilaquiles, I talked about the versatility of salsa verde. I can think of about a dozen uses for this sauce just off the top of my head, so when I make it, I usually make extra so that I can get a few different meals out of it. One of my favorite things to make with salsa verde is enchiladas.

This recipe is so easy to make; great whether you need to feed just a few or a whole family. A few weeks ago, I made these enchiladas for my suegro and he ate three helpings! I laughed and asked him whether they were that good or if he was very hungry and as he was about to take another bite, he said “both!” These are also a favorite of José’s.

If you want to make these vegetarian, you can substitute vegetable broth for the chicken broth in the salsa and fill them with cheese instead of chicken.

RECETA:

ENCHILADAS VERDES

FOR SALSA VERDE

A little over 1 pound of small tomatillos, husked & thoroughly washed
3-5 serrano chiles (depending how spicy you like it), stems cut off and roughly chopped
1-2 cloves of garlic
1-2 slices of white onion
A pinch or two of salt to taste
1-1 ¼ cup chicken broth or water

FOR THE ENCHILADAS

3 cups shredded chicken (2 chicken breasts and some dark meat)
6-7 oz (about ¾ cup) of shredded Chihuahua cheese
½ cup crema Mexicana
A dozen corn tortillas
Some canola oil for frying the tortillas

To make the salsa:

First, husk and wash the tomatillos. Rinse them well in cool water.

Fill a pot with water (large enough to fit all the tomatillos) and bring to a boil. Put the tomatillos in and cook in the boiling water until the tomatillo flesh begins to get transparent. Using a slotted spoon, transfer the tomatillos to a blender. Add the onion, garlic and salt. Cut the stems off the serrano chiles and cut each chile into a few pieces so they’re easily chopped in the blender.

Start by adding 2 chiles to the blender with about ¾ of a cup of water or chicken broth and blend on high until smooth and the chiles and tomatillos are completely incorporated. Taste the salsa to see if it’s too hot; if it needs more chile, add them one at a time, blending & tasting the result until you are happy with the level of heat from the chiles. If it seems the salsa is not quite liquid enough, add another ¼ cup of water or chicken broth. The salsa will reduce slightly when cooked.

Pour blender contents into a saucepan and cook over medium heat until the salsa boils, occasionally stirring. Remove from heat.

For more on salsa verde, visit my original post on the topic.

You can either make a bone-in chicken breast from scratch or use a store-bought rotisserie chicken if you’re short on time. For bone-in chicken breast and chicken stock, you can just gently boil the chicken on the stove with a pinch or two of salt, a slice of onion and a small spring of cilantro or a few epazote leaves until the meat is cooked through. If you use a rotisserie chicken, buy one that’s low-sodium or barely seasoned. You can pour the juices from the container into a saucepan with a few cups of water and a chicken leg or two.

To make the enchiladas:

Preheat the oven to 350º F (177º C).

Heat a little bit of oil in a frying pan (just enough to coat the bottom of the pan) and lightly fry both sides of the tortilla. Each side will dome up when it’s ready to be turned. Drain on paper towels. Put a bit of the shredded chicken in the center of each tortilla and add a generous pinch of the shredded Chihuahua cheese. Roll them up and place seam-side down in a baking dish.

Spread the crema liberally over the top of the enchiladas and then ladle some salsa over them. Sprinkle the remaining cheese over the top and heat in the oven at 350º for 8-10 minutes to heat through. Then move to the top rack and broil on low until the cheese is completely melted and bubbly, with some brown spots. Remove from the oven. Using a spatula, transfer enchiladas to plates and finish with some extra salsa on top.

Yields 12 enchiladas. There will be some leftover salsa.

How do you like your enchiladas?

FILETE DE RES A LA CHIAPANECA

0 · Dec 2, 2010 · 3 Comments

During my last visit to Mexico, one rainy afternoon I spent several hours leafing through my suegra’s cookbooks looking for some new tricks and some family recipes.

After writing several recipes down, I decided to just use my phone to take a photo of each recipe card so that I could have all the recipes without all the work of writing them down. Plus, they’d be easy to access in the kitchen and as an added bonus, they’re in the original handwriting of whichever relative gave my suegra the recipe. Some of them were even typed on a typewriter!

A month or two ago, José discovered my little secret while browsing the photos on my phone and he was like a little kid opening presents on Christmas. Now he’s always stealing my phone when he’s hungry! Last week he was scrolling through the recipes looking for something different that I hadn’t yet attempted to make and he came across this recipe for filete de res a la Chiapaneca, or Chiapas-style steak. It’s another recipe of Tía Carola’s and it came with minimal instructions as usual. I had to modify the recipe slightly because on the first taste test of the salsa, José said it didn’t taste quite right. But this version I’m sharing here is super sabroso and sure to delight the whole family….

CHILAQUILES VERDES

29 · Nov 22, 2010 · 15 Comments

Chilaquiles are a staple in my house – great for any meal: breakfast, lunch or dinner. When making them for breakfast, I serve an egg (fried or scrambled) on top; for lunch and dinner I usually add shredded chicken, but that can be left out if you’re serving it to a vegetarian. Whenever I go to a potluck dinner or any kind of event where I have to bring a dish, this is my tried and true recipe that always disappears quickly once served and the guests always end up calling me for the recipe the day after. And, ahem… chilaquiles are also known as the quintessential Mexican cure for a hangover.

RELATED RECIPE: How to make salsa verde from scratch

I recently made my famous chilaquiles verdes for my Salsa Showdown cooking show at the Kenmore Live Studio and they were a huge hit. A lot of people from the audience came up to me after the show to say that they were impressed with not only the taste of the dish, but also how simple it was to prepare and that they felt confident they could make it at home. That’s always my goal here – to teach you recipes and break them down so you feel comfortable making them on your own. I hope you’ll try my chilaquiles, and if you do, please leave a comment below to let me know how you liked them!

RELATED RECIPE: Tacos de longaniza en salsa verde

One of the great things about the salsa verde for my chilaquiles is that it’s a very versatile salsa that can also be used for enchiladas as well as a few other dishes. Be sure to check back later this week for my recipe for enchiladas verdes….

SALSA VERDE (Cooked and Raw)

22 · Aug 30, 2009 · 9 Comments

Salsas are the lifeblood of just about every Mexican dish. They can be cooked or raw, made in the blender or in a molcajete. Salsa can make or break any dish, add a special dimension of flavor or even make a dish edible (you wouldn’t eat chicharrón without cooking it in salsa to soften the dried meat).

The simple combination of tomatoes (jitomate or tomatillos/red or green), chiles (of any variety) and other ingredients like onion, garlic and spices is essential to many traditional dishes in Mexican cuisine. Salsa verde is certainly a staple in my house, whether it’s cooked and used for guisados like chicharrón en salsa verde, or raw salsa used for garnishing tacos.

You’ll notice this same cooked salsa recipe will be used over and over again in a number of dishes you’ll read about here and I’ll reference back to it often and sometimes modify it (for example, when making chilaquiles, I substitute fresh chicken stock in place of water).

In Mexico, we’ve eaten similar recipes to mine at many of our favorite restaurants, though some places use epazote in their cooked salsa (an ingredient I don’t use). In Chicago, we haven’t found a place that makes salsa verde the way we like it—or anywhere near it, really. Because of this, we sometimes order take out from our favorite Mexican restaurants and bring it home to eat it with our own homemade salsa.

Print
Salsa verde (cooked)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to make Mexican cooked green salsa.
Ingredients

A little over 1 pound of small (milpero) tomatillos, dehusked & thoroughly washed
3-6 serrano chiles (depending how spicy you like it; start with less and add them to increase heat), stems cut off
1-2 cloves of garlic
2 1/4-inch slices of white onion
A big pinch of Kosher salt
Instructions
First, remove the husks and wash the tomatillos well. You’ll notice they’re sticky, which is a sign of ripeness, and probably slightly dirty under the husk. Sometimes I find that warm water isn’t enough, and I use a few drops of dish soap diluted in a bowl of warm water. Then I put the husked tomatillos in the bowl and gently rub each one in the slightly soapy water to remove the dirt and sap. Rinse them well in cool water to remove any soap residue.
Fill a pot with water (large enough to fit all the tomatillos) and bring to a boil. Put the tomatillos in and cook in the boiling water until the tomatillo flesh begins to get transparent.
Using a slotted spoon, transfer the tomatillos to a blender. Add the onion, garlic and salt.
Cut the stems off the serrano chiles and cut each chile into a few pieces so they’re easily chopped in the blender. Start by adding 2 chiles to the blender with about ¾ of a cup of water and blend on high (liquify or puree) until smooth and the chiles and tomatillos are completely incorporated. Taste the salsa to see if it’s too hot; if it needs more chile, add them one at a time, blending & tasting the result until you are happy with the level of heat from the chiles.
If it seems the salsa is not quite liquid enough, add another ¼ cup of water. The salsa will reduce slightly when cooked.
Pour blender contents into a saucepan and heat over medium flame until the salsa boils, occasionally stirring. Remove from heat and allow to cool before storing in an airtight container in the refrigerator.
Notes
Stores well in the refrigerator in an air-tight container for about 10 days.
3.1
https://theothersideofthetortilla.com/2009/08/salsa-verde/
©2009-2015 theothersideofthetortilla.com

Tip: for extra flavor with salsa verde cocida, you can also add 2 strips of chicharrón (with meat still attached) to season the salsa. You should add the chicharrón during the end stage when you cook the salsa until it boils for a few minutes, then remove from heat and allow to come to room temperature before storing to infuse the chicharrón flavor. This flavor infusion method only works with the cooked salsa.

Salsa verde cruda (raw green tomatillo salsa)

Prep Time: 15 minutes

Salsa verde cruda (raw green tomatillo salsa)

How to make Mexican salsa verde cruda (raw tomatillo green salsa)

Ingredients

A little over 1 pound of small (milpero) tomatillos, dehusked & thoroughly washed
3-6 serrano chiles (depending how spicy you like it; start with less and add them to increase heat), stems cut off
1-2 cloves of garlic
2 1/4-inch slices of white onion
A big pinch of Kosher salt

Instructions

First, remove the husks and wash the tomatillos well. You’ll notice they’re sticky, which is a sign of ripeness, and probably slightly dirty under the husk. Sometimes I find that warm water isn’t enough, and I use a few drops of dish soap diluted in a bowl of warm water. Then I put the husked tomatillos in the bowl and gently rub each one in the slightly soapy water to remove the dirt and sap. Rinse them well in cool water to remove any soap residue.
Put the raw tomatillos directly into the blender with all other ingredients. Add the chiles to taste, starting with 2 and adding more if necessary. If it's too dry, add a few tablespoons of water to the ingredients and blend well until smooth.
Serve immediately and store any leftovers in an air-tight container in the refrigerator for up to 3 days.

Notes

Stores in an air-tight refrigerated container for up to 3 days.

https://theothersideofthetortilla.com/2009/08/salsa-verde/

What do you do differently in making your salsas verdes or where is your favorite place to eat a dish that includes salsa verde?