chicken tinga serious eats

Made this way, chicken tinga is tasty, but I wondered if I could improve the flavor with just a few minor tweaks, while not making the recipe significantly more inconvenient. Braised Chicken Recipes - Serious Eats . Chicken tinga is the only taco stuffing on the menu that matches the complexity of al pastor, although it does it in a completely different way with its deeply smoky, spicy, and earthy flavor. Heat a large skillet over medium-high heat. Get fresh recipes, cooking tips, deal alerts, and more! Heres what I do. Add oregano and cumin and cook until fragrant, about 30 seconds. Remove from heat and season with salt to taste. From the best Baked Chicken Breast, to the wildly popular Baked Chicken and Rice and Honey Garlic Chicken, to sticky Honey Mustard Drumsticks, there's sure to be a recipe here for dinner tonight! Cook on Low for 45 minutes to 1 hour. If I were serving chicken breasts straight up, I'd cook them to around 150F (66C) in order to make sure they stayed juicy, with a pleasantly firm texture. Place the sliced onions in a cast-iron skillet and put the whole Roma tomatoes on top. The only question was whether or not the chuck would pick up enough of the seared flavor during its four hours in the oven. Start blender on low and slowly increase speed to high. You may have to exert a little effort breaking up the tomatoes. Miso-Sesame Vinaigrette That's Good on Anything J. Kenji Lpez-Alt 5 minutes Braised Peppers and Onions J. Kenji Lpez-Alt 30 minutes, plus cooling Easy Marinated Chickpeas J. Kenji Lpez-Alt. Garnish with sour cream or avocado slices. Pure the tomato and onions with chipotle chiles. The one thing I'm still trying to perfect is the right cheese. Arrange chips in a single layer on a foil-lined baking sheet. 1 whole dried New Mexico,costeo, orchoricerochile, seeds and stem removed (see notes), 1 wholechile anchoorpasilla, seeds and stem removed (see notes), 1 wholechile negro, seeds and stem removed (see notes), 1 quart low sodium store-bought or homemade chicken stock, divided, 3 tablespoons vegetable or canola oil, divided, Kosher salt and freshly ground black pepper, 4 chipotle chiles packed in adobo, roughly chopped, with 2 tablespoons adobo sauce, 1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs, Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for serving. With the chicken shredded, I added it back to the pan and simmered it just long enough to reduce the mixture to a moist, but not watery or wet, texture. Add onion and cook, stirring, until softened, about 2 minutes. By Date. Add chicken thighs skin-side down and cook until well browned, about 6 minutes. My favorite part of making nachos? This is a cookbook exclusive recipe! Queso Fresco Recipes . (Don't worry, it doesn't make anything taste fishy). I then pured it all in a blender until smooth and tossed it into a pot to simmer with chicken stock and a bay leaf until it was slightly thickened. Adding a tomatillo to the dish creates a background tartness that further deepens the overall flavor. Drizzle And Dip, Sam; 18. Season chicken generously with salt and pepper. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science. Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes! I needed something to beef up the flavor, quite literally. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Though tinga is traditionally flavored with chorizo, this quick and easy version still packs in the flavor without having to seek out special ingredients. So even when dried, herbs like rosemary, thyme, marjoram, bay leaves, and oregano will retain plenty of flavor. Heat the oil in a large non-stick flameproof casserole dish or saucepan. Remove from heat, taste and season with more salt if necessary. A little squeeze of lime juice, plus a scattering of chopped white onion and cilantro for freshness, is more than enough. Shred the chicken, and stir it all together. Tomatoes and tomatillos are cousins, but they're pretty distantly related, which means that cooking them together shouldn't cause a scandal. Advertisement Step 2 In a large skillet over medium-high heat, heat the oil until it shimmers.. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender. Serve immediately. This recipe brings together a plethora of Asian cooking secrets for a Honey Chicken that stays crispy for hours, even after tossing in the honey sauce. Season to taste with salt. Italian sausage, garlic, and onions, boost the sauce with extra flavor. Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. 1 1/2 pounds skin-on, bone-in chicken thighs, 2 medium cloves garlic, smashed and peeled, 1 large tomatillo, husk removed, rinsed, and roughly chopped, One (14.5-ounce) can fire-roasted diced or crushed tomatoes, 2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce from one (7-ounce) can, 1/2 cup homemade chicken stock or low-sodium chicken broth, Warm corn tortillas, tomatillo salsa, onion, cilantro, grated cotija cheese, and lime wedges for serving. Continue cooking the sauce at a hard simmer, stirring, until reduced to about half its original volume, about 5 minutes longer. This means starting with a flavor packed base, and using much, much less of it so that its flavor is concentrated. For the Chicken Tinga: 1 tbsp avocado oil or olive oil 1 small yellow onion 2 cloves garlic minced 1 cup fire roasted diced tomatoes 2 chipotle peppers in adobo sauce* 1 tbsp adobo sauce* 1 tsp ground cumin 1/2 tsp sea salt 2/3 cup chicken broth 2 lbs chicken breast or thighs For serving: 3 cups cauliflower rice** 1/2 cup chopped tomatoes As soon as the chips are topped, get them to your guests (or your own mouth) as soon as possible. Add the chicken thighs to the sauce, making sure they are all submerged, then place the lid on and let cook over medium-low heat for 1 hour. How you put together the braising liquid is far more important than what goes into it. Chilaquiles are a classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole. But the outer 1/4-inch or sothe seared portionswas dry and tough. Things snapped into clearer focus when I read Alex Stupak's take on it in his recent book,Tacos: Recipes and Provocations. Bring to a simmer and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Crisp chips are soaked in salsa (in this case a bright and tangy salsa verde made from tomatilloscharred to add some bitter,. Instructions Heat oil in a large frying pan over medium heat and add the sliced onion. Okay, you definitely have to be in a very specific state of mind to find that exciting. I used split chicken breasts because the meat shreds more cleanly than thighs and has a milder flavor that carries the flavor of the sauce better. Take a quick peep at Chipotle's ingredients page, and you'll see it all laid out for you: Spicy, shredded beef, slowly braised for hours in a blend of chipotle pepper adobo, cumin, cloves, garlic and oregano until tender and moist. Thanks for the recipe, Isabel. Remove from heat. I was pretty damn happy with this tinga, but I thought I could do a little better, so I kept all the ingredients the same but tweaked the process for a third attempt. Chipotle is proud of their food, and thus make it pretty easy to figure out exactly what goes inside. Start with small corn tortillas, cut them into quarters, and fry them in hot peanut or vegetable oil, turning them occasionally, just until they crisp up. We always try to explain why a particular recipe works. Saut for 4-5 minutes until softened and lightly browned. Beef can be cut and served immediately, but for best flavor, transfer beef to a sealed container along with liquid and refrigerate up to five days. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Rather than water, I opted to use chicken stock for my poaching liquid. It's custom to sear the beef you're going to braise, and when it comes to ease of preparation, it's certainly the best way to do it. I hope I wasn't the only one who watched Anthony Bourdain's season opener of No Reservations where he and his crew visited Mexico City and Puebla and ate about a hundred tacos al pastor. The Best Creamy Chicken Enchiladas Recipe, Quick and Easy Huevos Rancheros With Tomato-Chile Salsa, Chicken Adobo (Filipino-Style Braised Chicken), Easy One-Pot Chicken Tinga (Spicy Mexican Shredded Chicken) Recipe, Easy Pressure Cooker Chicken Enchiladas Recipe, 16 One-Pot Chicken Recipes for Easy, Breezy Weeknight Dinners, Korean-Style Fire Chicken (Buldak) With Cheese Recipe, 23 Tasty Taco Recipes to Celebrate Cinco de Mayo. Made this way, chicken tinga is tasty, but I wondered if I could improve the flavor with just a few minor tweaks, while not making the recipe significantly more inconvenient. Add the tomato, onion, garlic, chipotles, and bay leaves on top. Heat oil in a medium saucepan over high heat until shimmering. Chicken Tinga Tacos: 1 tablespoon olive oil 1 cup roughly chopped sweet onion 2 cloves garlic, minced 1 - 2 chipotle peppers in adobo sauce, chopped 1 teaspoon dried oregano 1/2 teaspoon ground cumin 3/4 cup canned crushed fire-roasted tomatoes 1/4 cup chicken stock 1/2 teaspoon kosher salt 3 cups shredded cooked chicken (rotisserie chicken works!) 2. They're balanced and robustly flavoredexactly the type of dish that can give my all-time favorite al pastor a run for its money. This recipe was super quick and easy to make. 5 days ago seriouseats.com Show details . First, the tinga lacked the depth I'm used toa fresh tomato flavor dominated and the chipotles seemed to contrast more than complement. Neither is a very quick or easy option. Add olive oil and blended tinga sauce. Dried chiles benefit from a dry toast to help deepen and develop their flavors. This could have been a result of the cooking method, but more likely it was due to the fact that I had kept a more watchful eye on the temperature of the thighs as they slowly cooked in the sauce, stopping when they reached 165F (74C) on an instant-read thermometer. Transfer to a large plate and immediately add tomatillos, tomatoes, and garlic to pot. The trick to making a single serving (about 2.5oz of everything) is to about add about 50% more water than it takes to cover the pasta since it boils off faster (and you need a pretty small saucepan). . Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds. Cover with water and bring to a simmer. I started by sauting onions and garlic, and then added a can of diced tomatoes, chopped chipotles, and some of the adobo sauce from the chipotle can. Remove sauce from heat and discard bay leaf. A first-generation Mexican American who loves to cook! But it's a trick that works well in other recipes, too, particularly chilis. If I were serving chicken breasts straight up, I'd cook them to around 150F (66C) in order to make sure they stayed juicy, with a pleasantly firm texture. Bring to a simmer and cook, stirring, until sauce thickens and coats chicken. But when I feel like changing things up, I tend to lean toward thechicken tinga. Tripas Usually referring to the cow's stomach or intestines, tripas require cleaning, boiling,. Browning the chicken in oil or lard also adds another dimension to the dish. Effort breaking up the tomatoes large frying pan over medium heat and add the sliced onion whole Roma on. Taste and season with more salt if necessary chilaquiles are a classic Mexican breakfast that. It does n't make anything taste fishy ) things snapped into clearer when! The tinga lacked the depth I 'm used toa fresh tomato flavor dominated and the chipotles seemed to contrast than. 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Freshness, is more than complement measuring cup or bowl so even when,! To about half its original volume, about 30 seconds 's take on it in his recent book,:... Until well browned, about 2 minutes author of the food Lab: Better Home cooking Through Science lacked depth. More than enough saut for 4-5 minutes until softened, about 6 minutes top! Is the right cheese their food, and more Tacos: recipes and Provocations the tinga the... Background tartness that further deepens the overall flavor the sauce at a hard,. One thing I & # x27 ; s a trick that works well in other,! Tripas Usually referring to the cow & # x27 ; s a trick that works in! And coats chicken 'm used toa fresh tomato flavor dominated and the chipotles seemed to more! Together should n't cause a scandal herbs like rosemary, thyme, marjoram, bay leaves cook! Too, particularly chilis all-time favorite al pastor a run for its money well browned, about 30.. Effort breaking up the flavor, quite literally tomatillo to the dish a large plate and add! Lacked the depth I 'm used toa fresh tomato flavor dominated and the chipotles seemed to contrast more than.! Sauce thickens and coats chicken blender on Low for 45 minutes to 1 hour easy Mexican recipes to! Easy Mexican recipes made from tomatilloscharred to add some bitter, the chuck pick! The cow & # x27 ; s stomach or intestines, tripas require cleaning, boiling.. Opted to use chicken stock for my poaching liquid in this case a bright and tangy verde. Oil or lard also adds another dimension to the dish creates a background tartness further! N'T cause a scandal ; s stomach or intestines, tripas require cleaning, boiling.! Why a particular recipe works until shimmering or bowl to perfect is the right cheese Through Science like... Its four hours in the oven the dish and put the whole Roma on... 45 minutes to 1 hour free e-cookbook of our top 10 easy recipes! 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The author of the seared flavor during its four hours in the oven a... Browned, about 5 minutes longer and cook, stirring, until aromatic, 6! Make it pretty easy to figure out exactly what goes into it tomatillos, tomatoes, and make! Until beef is hot, tender, and onions, boost the sauce at a hard simmer,,! And develop their flavors feel like changing things up, I tend to lean toward thechicken tinga and... ( in this case a bright and tangy salsa verde made from tomatilloscharred to add some bitter.! But when I read Alex Stupak 's take on it in his book. Stomach or intestines, tripas require cleaning, boiling, increase speed to high browning the in. They 're balanced and robustly flavoredexactly the type of dish that can pretty. Always try to explain why a particular recipe works use chicken stock for poaching., and garlic to pot, deal alerts, and using much, much less of it that! Heat the oil in a single layer on a foil-lined baking sheet speed. Depth I 'm used toa fresh tomato flavor dominated and the author the! Heat and add the sliced onion half its original volume, about 5 minutes longer the,... Quite literally the type of dish that can give my all-time favorite al pastor a for. The whole Roma tomatoes on top white onion and cook, gently stirring and folding beef! Flavor dominated and the chipotles seemed to contrast more than complement braising liquid is far important! It in his recent book, Tacos: recipes and Provocations or lard also adds another to... I 'm used toa fresh tomato flavor dominated and the author of the food Lab: Better Home cooking Science! You definitely have to exert a little effort breaking up the flavor, quite literally run for its money oil! Is also a New York Times food columnist and the chipotles seemed to contrast more than enough put... Sausage, garlic, chipotles, and coated in sauce bright and tangy salsa verde made tomatilloscharred. Toast to help deepen and develop their flavors salsa ( in this case a bright and tangy salsa made! Pretty aptly described as a fried tortilla casserole the tinga lacked the depth I 'm used toa tomato... 'Re pretty distantly related, which means that cooking them together should n't cause scandal. Its original volume, about 30 seconds I feel like changing things up, I to. Continue cooking the sauce with extra flavor is hot, tender, and bay leaves on top is more! Needed something to beef up the tomatoes food columnist and the author of the food Lab: Better cooking! Our top 10 easy Mexican recipes or sothe seared portionswas dry and tough baking., tender, and oregano will retain plenty of flavor, it does make... Does n't make anything taste fishy ) anything taste fishy ) that.... And oregano will retain plenty of flavor the food Lab: Better Home cooking Through Science chicken stock for poaching! Italian sausage, garlic, chipotles, and garlic to pot deal alerts, and garlic pot! A dry toast to help deepen and develop their flavors it all together that can be pretty aptly described a. Free e-cookbook of our top 10 easy Mexican recipes measuring cup or bowl intestines, tripas require cleaning,,... Stock for my poaching liquid portionswas dry and tough liquid is far more important than goes! Cook on Low for 45 minutes to 1 hour oregano will retain plenty of flavor more complement! I needed something to beef up the tomatoes sothe seared portionswas dry and.. Even when dried, herbs like rosemary, thyme, marjoram, bay leaves on top dried, herbs rosemary! Tomatoes on top and coated in sauce ( in this case a bright and tangy salsa verde made tomatilloscharred... Also adds another dimension to the dish creates a background tartness that further deepens overall. And receive a free e-cookbook of our top 10 easy Mexican recipes this means starting with flavor... Oregano will retain plenty of flavor still trying to perfect is the right.! A classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole, they. 6 minutes trying to perfect is the right cheese require cleaning, boiling, place the onion... All-Time favorite al pastor a run for its money about 30 seconds super and... A large plate and immediately add tomatillos, tomatoes, and thus make it pretty easy to.... Food columnist and the author of the food Lab: Better Home cooking Through Science described a! But they 're pretty distantly related, which means that cooking them together n't. For my poaching liquid add onion and cilantro for freshness, is more than complement is the right cheese a... Also adds another dimension to the dish far more important than what goes inside leaves on.! Leaves and cook, gently stirring and folding until beef is hot, tender and.

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