I just made a chicken tinga, it was a bit of an experiment because I used an Instant Pot recipe. Anyway, it tastes like BOLOGNESE sauce. I cannot imagine it is supposed to, is it? This is the recipe I used https://twosleevers.com/chicken-tinga/
I have tried every recipe under the sun to try and re create my local Mexican restaurants chicken and it never pulls through.
by doyoureallyneedmynam
14 Comments
Did you use Mediterranean or Mexican oregano?
Skip the sugar, fish sauce, and the apple cider vinegar next time.
The recipe is not authentic. They don’t use fish sauce or sugar. I’ll post a recipe after work.
Wtf, fish sauce?
Skip that shit, also the vinegar and sugar. Don’t use canned tomatoes, use fresh ones and roast them instead.
The sweetness of tinga comes from the onion, so I usually make it on a 2:1 chicken onion ratio
When it comes to tinga, simple is better. I’m Mexican and this is the recipe I always use that my family and I love:
https://youtu.be/Dxy-ilCJ-ZM
It doesn’t have ingredients like vinegar, fish sauce, oregano, or cinnamon, and requires using more chipotle peppers.
This is my go to. The chipotle peppers in adobo sauce make it!
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[https://foodwishes.blogspot.com/2017/09/chicken-tinga-torn-between-two-lovers.html](https://foodwishes.blogspot.com/2017/09/chicken-tinga-torn-between-two-lovers.html)
If you don’t have Mexican oregano use marjoram as a substitute instead of the other type of oregano
Sounds like a gringo type of recipe 😂
Literally just use chipotle in adobo cans, consomé de pollo and some onions and chicken and cook it all down and shred it when it’s cook through and continue to let it cook into the shredded chicken. Maybe mild it with some tomato based sauces like el pato. Idk what all stuff you’re using
Literalally just boil chicken with onion and garlic and salt.
Boil 3 tomatoes separately
Blend tomatoes with chipotles in adobo sauce, chicken bouillon and some chicken broth. (I add a garlic clove from the cooked chicken, you can add some oregano, many do)
Fry some onions in olive oil till soft, add cooked shredded chicken and strain sauce into chicken, add chicken broth if need to thin out sauce. simmer for 5-10minutes. Done
No, no and no!!!!! This is just shite!
Please take a look at how this is done:
[https://www.youtube.com/watch?v=tBF0YnpqI6A](https://www.youtube.com/watch?v=tBF0YnpqI6A)
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1. Always use fresh tomatoes (jitomates) in most mexican cooking. Using tinned tomatoes will make the dish taste like italian sauces from cheap restaurants.
2. Do not use european/asian spices (But tinga does not need a lot of them, that is what the chilpotle is for).
3. Use more chilpotle with the adobo. One pepper will not give you the true flavour of tinga.
4. Be basic and keep it simple.
5. Use more onion, lots of onion, maybe two large ones. Tinga is essentially an onion stew with chicken.
You’ve insulted so many of my fellow mexicans. I’d love to taste your tinga and tell you what went wrong, if anything did. Maybe you’re using a different type of tomato, or not enough chipotle. Idk, but happy cooking!
Tomato is originally from ancient MExico, Italians just borrowed that flavor.
Anyways, use this recipe https://www.youtube.com/watch?v=Vz2a-_R9DVg
Fixed Ingredients list
â–¢ 2 tablespoon (2 tablespoon) Oil
â–¢ 2 (2 ) Tomatillos, oven roasted then diced
â–¢ 1 medium Onion, diced
â–¢ 2 cloves (2 cloves) Garlic, minced
â–¢ 2 stock cube(2 tablespoon) chicken stock
â–¢ 7 ounce (198.45 g) crushed or diced canned tomatoes
â–¢ 1/4 cup (63ml ) Chipotle Chile in Adobo Sauce, from can or jar. (This is for mild, else for medium 1 cup and for hot 1 cup + jalapeno or other chile)
â–¢ 1/2 teaspoons (0.5 teaspoons) Ground Cumin
â–¢ 1/2 teaspoons (0.5 teaspoons) Dried mexican Oregano or (greek) marjoram
â–¢ 1 teaspoon (1 teaspoon) Sugar Or Other Sweetener Equivalent
â–¢ 1 teaspoon of salt
â–¢ 1.5 pounds (680.39 g) Boneless Skinless Chicken Thighs, , skinless, boneless
Personally i would go with a real recipe not some wantabe food sites fake (copywriting 30% changes) mexican recipe