Many people think that Mexican cuisine consists mainly of TexMex dishes, such as burritos and hard tacos. However, Mexican cuisine has a lot more to offer than that. It consists of very unique culinary dishes. One of these is the 'Tinga de Pollo'. This recipe comes from Puebla, a city close to Mexico City. This town is known as 'La cuna del Maiz' , the birthplace of corn. Tinga de Pollo is pulled chicken prepared in a sauce of chipotle peppers, tomatoes and sliced onion. Traditionally, tinga is served as a stew or on a corn stew. Daniela gave us the authentic recipe for this tinga, both with chicken and with jackfruit (vegetarian), and ate it on a tostada with different toppings.
Step 1a. Cook the chicken
Heat a pan of water and add a lot of salt.
When the water is boiling, add the chicken with a clove of peeled garlic.
Let everything cook for 30 minutes until the meat is done.
Remove the chicken from the water (don't throw the water away!) And pull it apart with two forks to make pulled chicken
Set the water mixture (the stock) aside.
Step 1b (vegetarian). Prepare the jackfruit
Wash the jackfruit well with cold water to make it less sweet.
Prepare a cup of vegetable stock
Pull the jackfruit apart with your fingers to make it look like pulled chicken
Step 2. Prepare the tinga
Cut the tomatoes into large pieces and put it in a blender together with two chipotles, a clove of garlic, salt, pepper and a cup of the stock and grind it fine.
Cut the onions into half rings and fry them in the pan.
Once the onion has become transparent, add the sauce and the pulled chicken or jackfruit.
Let everything simmer for 15 minutes.
Add salt and pepper to taste and let it simmer for another 5 minutes on low heat.
Step 3 - Serve the tinga on the tostadas
Spread the tostadas with a layer of bean spread
Divide the tinga (chicken or jackfruit mixture) over the tostadas.
Then sprinkle some iceberg lettuce, sour cream and crumbled cheese on the dish.
Buen provecho! ('Enjoy your meal')
Daniela regrets that Mexican cuisine is often confused with Tex Mex, while it has a very varied cuisine to offer. She told us more about this.
600 gr of chicken (thigh) fillets
6 large white onions
2 cloves of garlic
6-8 large tomatoes
1 can of chipotles in adobo sauce (La Morena)
12 corn tostadas (La Morena)
125 gr of sour cream
100 gr of crumbled cheese (panela or feta)
100 gr of iceberg lettuce
1 can of black bean spread (La Morena)
2 tins of jackfruit (instead of chicken)
Vegetable stock cube
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