Tinga de Pollo (Spicy, Mexican Chicken "stew") - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Tinga de Pollo (Spicy, Mexican Chicken "stew") (/showthread.php?tid=96008) |
Tinga de Pollo (Spicy, Mexican Chicken "stew") - labradors - 02-15-2010 This is the reicpe for one of the ingredients called for in an online recipe for a Mexican dish called Sopes, whose link I posted in Vicci's thread about Maseca. By request, I'm posting this as a separate thread so it won't get buried within the other thread. Since the online recipe didn't give any further explanation, I compared the recipes from eight Mexican websites and chose the one below. There were no substantial differences among the recipes, except for the pepper/heat difference of two of them (and one of those was on the site of a company that sells the kind of pepper they used). Tinga may be used on tostadas (in fact, it's similar to part of the tostada recipe that Jean posted in January) or just on its own, topped with a little sour cream and, if desired, along with some slices of avocado. Tinga de Pollo (Spicy, Mexican Chicken "Stew") Ingredients:
Re: Tinga de Pollo (Spicy, Mexican Chicken "stew") - mjkcooking - 02-15-2010 Thank looks really interesting. marye Re: Tinga de Pollo (Spicy, Mexican Chicken "stew") - labradors - 02-15-2010 Great new avatar, Marye! Re: Tinga de Pollo (Spicy, Mexican Chicken "stew") - Gourmet_Mom - 02-15-2010 Very cool, Marye! Well, Rob, if this is ANYTHING like the dish Jean posted for review last month, I'm going to HAVE to give it a try. We both LOVED it, and William has requested it again! Re: Tinga de Pollo (Spicy, Mexican Chicken "stew") - foodfiend - 02-15-2010 Rob, what a lot of work you put into getting this recipe posted! Believe me, it's appreciated. Now I remember the chicken tinga which I made several years ago as being a bit more "saucy" (I served it in bowls with homemade- not mine!- corn tortillas) but I like that this can be served on tostadas (as well as on sopes). I am dying to go into Pittsburgh (cabin fever!), maybe next week, and I know that the food co-op sells vegetarian chorizo. You probably don't even want to imagine that! But I've never seen chicken chorizo. I'm planning on having some friends over in a few weeks, after the driveway becomes passable again, and am thinking that the chicken tinga would be a good start to the menu planning. Thanks, again! Oh, and what exactly are fresh chipotles? I have used jalapenos which are smoked and packed in adobo, and also the dried, ground chipotles, but have never seen fresh chipotles. Re: Tinga de Pollo (Spicy, Mexican Chicken "stew") - labradors - 02-15-2010 "Fresh" chipotles just aren't canned. They are smoked, red jalapeños, and are available without being in the can with the adobo sauce. Foo! I meant to put in a note just for you about the chorizo, but forgot by the time I got done with the rest of the post. Chorizo is, of course, a kind of spicy Mexican sausage and is made with pork. Since you avoid pork, one of the other options you mentioned should work for you. If not, you could probably leave it out and (at your option/discretion) add some paprika and cayenne. Re: Tinga de Pollo (Spicy, Mexican Chicken "stew") - foodfiend - 02-15-2010 Rob, IF I am able to get to the Mexican store I may buy some "real" chorizo to make this with. And they might carry fresh chipotles, too. An idea, maybe I should grow a couple of jalapeno plants this year, keep them on the vine until they turn red, and make my own fresh and dried chipotles. While the snow accumulates (again) outside, I'm perusing the Burpee catalog (with hope that, someday, I will able to see grass in my yard!) Re: Tinga de Pollo (Spicy, Mexican Chicken "stew") - labradors - 02-15-2010 Still have yet to try this, myself, since I don't have a smoker (yet), but I hope to do this, some day: Chipotle chiles Ingredients:
Re: Tinga de Pollo (Spicy, Mexican Chicken "stew") - cjs - 02-16-2010 Vicci, I'm not home, so don't have access to the recipe, but recently I've been making my bulk chorizo. don't know why you couldn't try it with ground turkey/chicken?? It's very tasty. Re: Tinga de Pollo (Spicy, Mexican Chicken "stew") - foodfiend - 02-16-2010 Rob, that sounds like a fun project! I think that my brother has a smoker, so I might be able to borrow his (in exchange for some of the resulting chipotles, I am sure). Jean, I really worry myself sometimes-- I hadn't even thought of making my own chorizo. Maybe because for so many years I saw it in stores and it was made with pork so I just wasn't interested. Can I use that as an excuse? Hmmmm? Can I??? Anyway, thanks so much for the idea. I found this recipe and am wondering how close it may be to yours. It looks good (and almost too easy...) CHORIZO (http://www.premiersystems.com/recipes/mexican/chorizo.html) In a large bowl place: * 2 Lb. ground pork. * 3 1/2 tsp. salt * 6 Tbl. pure ground red chile * 6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed * 4-6 cloves garlic, minced * 2 Tbl. dry leaf oregano * 2 tsp. whole cumin seed, crushed * 1 tsp. fresh ground black pepper * 1 1/2 tsp. sugar * 4 Tbl. good cider or wine vinegar * 2 1/2 Tbl. water Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage. |