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:
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:
- 6 Oz. chorizo
- 2 chicken breasts, boiled and shredded, broth from cooking reserved
- 1/2 cup chipotle chiles, finely chopped
- 2 red tomatoes
- 2 cloves garlic
- 2 onions, white or purple, thinly sliced
- 1 cup sour cream (optional)
- Puree the tomato, and garlic with a splash of the broth left from cooking the chicken.
- In a large skillet fry the chorizo and onion for 3 to 5 minutes.
- Add the shredded chicken.
- Fry for another 3 minutes.
- Add the tomato puree and half a cup more of the broth left from cooking the chicken.
- Season with a little pepper and salt.
- Finally, add the chipotle peppers.
- Boil for a few minutes, stirring occasionally, until the stew becomes dry.
- Serve on tostadas, or with a little sour cream on top.
- Since this is a Mexican recipe, the chorizo should be fresh, not dried (the dried would be Spanish instead of Mexican) but that's NOT critical, if you can only get dried chorizo.
- One of the recipes called for longaniza (a different type of spicy sausage), but that's probably more difficult to find, in the States, than chorizo (and all the other recipes called for chorizo, anyway).
- This recipe called for chipotles without saying they were canned, so it probably meant fresh chipotles. Other recipes, which DID call for the canned, specified 2 chipotles en adobo, instead of the half cup (!!!) specified by this recipe.
- One recipe (the same one that called for longaniza) called for 2 tablespoons of that company's ancho chile flakes, instead of the chipotles.
- Other than what was noted above, there were hardly any differences among the recipes, including using the broth from cooking the chicken, cooking the mixture until it becomes dry, etc. Even so, they were NOT just a bunch of copies of the same recipe (as one often finds on the Internet), but used different wording, etc. I chose the one that translate and format the best.
If blueberry muffins have blueberries in them, what do vegan muffins have?