Pati Mexican Table Chicken Tinga Recipe WORK
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How to Make Pati's Mexican Table Chicken Tinga Recipe
Chicken tinga is a delicious and easy dish that consists of shredded chicken cooked in a tomato and chipotle sauce. It is perfect for tacos, tostadas, burritos, or salads. Pati Jinich, the host of Pati's Mexican Table, has a simple and authentic recipe for chicken tinga that you can make at home with a few ingredients.
In this article, we will show you how to make Pati's Mexican Table chicken tinga recipe step by step, and give you some tips and variations to customize it to your taste. Let's get started!
Ingredients for Pati's Mexican Table Chicken Tinga Recipe
To make Pati's Mexican Table chicken tinga recipe, you will need the following ingredients:
3 tablespoons of safflower or corn oil
1/2 white onion, slivered
2 garlic cloves, chopped
8 roma tomatoes or 2 lbs, rinsed
2 tomatillos or 1/4 lb, husked and rinsed
1/2 teaspoon of crumbled dried oregano
1/4 teaspoon of dried marjoram
1/4 teaspoon of dried thyme
1 1/2 teaspoon of sea or kosher salt or to taste
1/4 teaspoon of fresh ground black pepper or more to taste
2 tablespoons of sauce from chipotle chiles in adobo sauce (you can add a whole chipotle chile if you want more heat)
5 cups of cooked shredded chicken (you can use rotisserie chicken or cook your own)
Instructions for Pati's Mexican Table Chicken Tinga Recipe
To make Pati's Mexican Table chicken tinga recipe, follow these steps:
Place the tomatoes and tomatillos in a medium saucepan and cover them with water. Bring them to a simmer and cook for about 10 minutes, or until they are soft and mushy but not falling apart.
Remove the tomatoes and tomatillos with a slotted spoon and place them in a blender or food processor. Process until smooth.
Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes.
Stir in the garlic and cook until it becomes fragrant and lightly browned, about 1 minute.
Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce. Let it simmer, stirring occasionally, until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce may splatter.
Add the shredded chicken and combine it with the sauce. Let it cook, stirring occasionally, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.
Your chicken tinga is ready! You can serve it on corn or flour tortillas with your favorite toppings, such as refried beans, shredded lettuce, queso fresco, avocado slices, sour cream, or salsa verde. Enjoy!
Tips and Variations for Pati's Mexican Table Chicken Tinga Recipe
Here are some tips and variations for Pati's Mexican Table chicken tinga recipe:
You can make this recipe ahead of time and store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat it on the stove or in the microwave before serving.
You can adjust the spiciness of this recipe by adding more or less chipotle chiles in adobo sauce. You can also use fresh or canned jalapeÃos instead of chipotles for a different flavor.
You can add other ingredients to this recipe to make it more hearty or colorful, such ec8f644aee