We cannot let this national month go by without trying a good tinga poblana, one of the most popular and versá<ádishes. t4>tiles of our Mexican cuisine.
If there is a state in the republic that stands out for its gastronomyía, it is Puebla. Pueblan cuisine is one of the most representative ás of our país at an international level since it is a fusion ón of the cuisine indígena with the española that delights us with someún dish in each season.
Within the gastronomic tour offered by the state, we can find a wide variety of ingredients, from sweet potatoes, corn and beans to chili ancho, the guajillo chili or the pasilla chili, making it an excellent option to prepare appetizers and main dishes.
In this important month for Mexicans, we cannot miss the tinga poblana on the table, a dish that has been cooked for más from 140 to ños in our país and that is currentlyá present in all the states of the república, where it is prepared with pork, chicken and beef in addition to ás of add chorizo, potato and even mushrooms to the original recipe
It is said that the first recipe is found in the cookbooks in 1881 where they describe it as a stew of visors with tomato, onion and chipotle pepper. Although we could not translate the “tinga”, the word refers us to something “messy”.
You can prepare the Tinga for a main dish, such as toast or as a filling for other dishes such as tacos, quesadillas and some other Mexican appetizers. You crave?
The recipe is very simple and it is very easy to get the ingredients:
- 1 chicken breast.
- 6 pieces of tomato
- 1 onion
- 2 cloves of garlic
- Chipotle chili
- 1 bucket of chicken concentrate
- Acid cream
- Fresh cheese
Put water and salt in a pot, add the chicken and boil for 10 to 15 min. Once cooked, crumble the breast.
Bring the tomatoes to a boil together with the chipotle chili for 20 min over medium heat. Blend the tomatoes together with 1⁄4 onion and two cloves of garlic.
Place the rest of the onion in a pot with a little oil and fry until it crystallizes.
Pour the mixture from the blender into the pot.
Add the bay leaf and the cube of chicken concentrate.
Add the chicken and cook for 5 to 7 minutes más.
Remove the laurel. Your tinga is ready to be served!
Prepare the toast with the accompanimentñbefore to your liking.
Remember that you can also prepare tinga vegetaría, just change the chicken for Jamaica flower. It is an excellent optionorn because it is rich and super nutritious.
Remember that you can find the Don Zabor products you see in this recipe at any Walmart, Superama, Bodega Aurrera, H-E-B, laComer, CityClub and Alsuper Share your photos of the Don Zabor recipes you have prepared in your social networks and tag us! We love to see that our customers and friends are enjoying new recipes.