It’s pretty safe to say that there’s no better tacos than chicken tinga tacos. The first time I tried these was at my friend’s mom’s house. They’re from Oaxaca, Mexico so you know anything they make is going to be as authentic as it comes.This recipe is one of hundreds from the cookbook Mexico. If you don’t have this cookbook in your repertoire and you’re a lover of Mexican cuisine, then consider this your bible.

Chicken Tinga Tacos

Ingredients

1/2 onion
2 cloves
1 whole chicken
1 bay leaf
1 sprig thyme
1 sprig marjoram
1 tsp salt
3 large tomatoes
2 dried chipotles, soaked/drained
4 tbsp olive oil
3 tbsp diced chorizo
1 onion, julienned
3 cloves garlic, finely chopped
2 smoked chipotles in adobo, sliced
3 tbsp piloncillo
2 bay leaves
2 thyme springs
1 tsp dried oregano
Sea salt
1 bag tostadas
Sour cream
Shredded lettuce
Queso Fresco

Prepare

1. Pour 6.25 cups water into a saucepan. Stud the onion half with the cloves. Add the chicken, onion, garlic, bay leaf, thyme, marjoram, and salt to the pan. Bring to a boil, reduce and summer for 1.5 hours or until the chicken is cooked.

2. Remove the pan from the heat and lift out the chicken. Reserve the cooking liquid. Let cool, then take the meat off the bones. Discard the skin and the bones and shred the meat finely.

3. Meanwhile, make the tinga sauce. Preheat the oven to 400. Put the chiles and enough hot water to cover them and soak for 15 minutes. Put the tomatoes into a roasting pan and roast for 30 minutes. Remove the pan from the oven. Put the tomatoes and soaked chipotle chiles into a food processor or blender and processor to a smooth consistency, then strain the mixture into a bowl and set aside, discarding the skin and seeds.

4. Heat the olive oil in a medium saucepan. Add the chorizo and cook over low heat for 5 minutes. Add the onion snd continue to cook for an additional 8 minutes, until lightly browned. Add the garlic, tomato, and chipotle mixture, sliced chipotles with their liquids, the bay leaves, thyme, and oregano. Season with salt and cook, stirring occasionally, until the sauce has thickened. Add the shredded chicken, 1 cup of the reserved cooking liquid and the sugar and. Cook for an additional 10 minutes, until the sugar gas completely dissolved and the chicken has warmed through.

5. Divide the tostadas among serving plates and spread them with sour cream. Add 2-3 tablespoons of the chicken mixtures to each, garnish with the lettuce, if using, and cheese. Serve immediately.

Chicken Tinga Tacos

2018-11-20 14:05:12

Serves 8

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Prep Time

20 min

Cook Time

2 hr 30 min

Total Time

2 hr 50 min

Prep Time

20 min

Cook Time

2 hr 30 min

Total Time

2 hr 50 min

Ingredients

1. 1/2 onion
2. 2 cloves
3. 1 whole chicken
4. 1 bay leaf
5. 1 sprig thyme
6. 1 sprig marjoram
7. 1 tsp salt
8. 3 large tomatoes
9. 2 dried chipotles, soaked/drained
10. 4 tbsp olive oil
11. 3 tbsp diced chorizo
12. 1 onion, julienned
13. 3 cloves garlic, finely chopped
14. 2 smoked chipotles in adobo, sliced
15. 3 tbsp piloncillo
16. 2 bay leaves
17. 2 thyme springs
18. 1 tsp dried oregano
19. Sea salt
20. 1 bag tostadas
21. Sour cream
22. Shredded lettuce
23. Queso Fresco

Instructions

1. 1/2 onion
2. 2 cloves
3. 1 whole chicken
4. 1 bay leaf
5. 1 sprig thyme
6. 1 sprig marjoram
7. 1 tsp salt
8. 3 large tomatoes
9. 2 dried chipotles, soaked/drained
10. 4 tbsp olive oil
11. 3 tbsp diced chorizo
12. 1 onion, julienned
13. 3 cloves garlic, finely chopped
14. 2 smoked chipotles in adobo, sliced
15. 3 tbsp piloncillo
16. 2 bay leaves
17. 2 thyme springs
18. 1 tsp dried oregano
19. Sea salt
20. 1 bag tostadas
21. Sour cream
22. Shredded lettuce
23. Queso Fresco
24. Prepare
25. Pour 6.25 cups water into a saucepan. Stud the onion half with the cloves. Add the chicken, onion, garlic, bay leaf, thyme, marjoram, and salt to the pan. Bring to a boil, reduce and summer for 1.5 hours or until the chicken is cooked.
26. Remove the pan from the heat and lift out the chicken. Reserve the cooking liquid. Let cool, then take the meat off the bones. Discard the skin and the bones and shred the meat finely.
27. Meanwhile, make the tinga sauce. Preheat the oven to 400. Put the chiles and enough hot water to cover them and soak for 15 minutes. Put the tomatoes into a roasting pan and roast for 30 minutes. Remove the pan from the oven. Put the tomatoes and soaked chipotle chiles into a food processor or blender and processor to a smooth consistency, then strain the mixture into a bowl and set aside, discarding the skin and seeds.
28. Heat the olive oil in a medium saucepan. Add the chorizo and cook over low heat for 5 minutes. Add the onion snd continue to cook for an additional 8 minutes, until lightly browned. Add the garlic, tomato, and chipotle mixture, sliced chipotles with their liquids, the bay leaves, thyme, and oregano. Season with salt and cook, stirring occasionally, until the sauce has thickened. Add the shredded chicken, 1 cup of the reserved cooking liquid and the sugar and. Cook for an additional 10 minutes, until the sugar gas completely dissolved and the chicken has warmed through.
29. Divide the tostadas among serving plates and spread them with sour cream. Add 2-3 tablespoons of the chicken mixtures to each, garnish with the lettuce, if using, and cheese. Serve immediately.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Chicken Tinga Tacos appeared first on Florida Girl Cooks.

Tacos Al Pastor is everything heavenly you want in a taco. Yes, I am quite aware at my borderline obsession with tacos. Ok, ok, fine…I am aware of my FULL BLOWN obsession with tacos. But come on who isn’t, especially on a Tuesday night? #tacostuesday FTW! If you want to get an interesting, mouth-watering visual tutorial just click here to check it out: Bien Tasty’s Tacos Al Pastor video. This is where I originally got the idea for these delectable tacos. 

Tacos Al Pastor

Ingredients

2 – 4 lbs pork shoulder
1/2 bar achiote paste
2 tbsp powdered guajillo chile
1 tbsp garlic powder
1 tbsp oregano
1 tbsp cumin
1 tbsp salt
1 tbsp pimienta
3/4 cup vinegar
1 cup pineapple juice
1 pineapple, peeled (4 slices and the rest cubed)
8 corn tortillas
1/4 cup cilantro, chopped
1/2 white onion, diced
hot sauce of choice

Prepare

1. Preheat oven to 350 degrees Fahrenheit. Cut pork shoulder into even, 1 inch sections.
2. Mix all dry ingredients plus the vinegar and pineapple juice in a large bowl.
3. Place sliced pork in bowl and mix well until all pork slices are coated evenly. Marinate for two hours.
4. Cut pineapple, cilantro, and onion and set aside for taco toppings.
5. Place parchment paper on a baking sheet. Place to slices of pineapple in the middle and then stick a wooden skewer in the center of both pineapples. Skew through all of the slices of pork and topping with one to two more slices of pineapple at the top.
6. Place in the oven and bake for 1.5 hours.
7. Remove from oven and slice the edges of the meat until all has been sliced off.
8. Place pork pieces in each corn tortilla and top with pineapple, cilantro, onion, and hot sauce of choice.

Tacos Al Pastor

2017-08-20 18:20:05

Serves 10

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Prep Time

2 hr 15 min

Cook Time

1 hr 30 min

Total Time

3 hr 45 min

Prep Time

2 hr 15 min

Cook Time

1 hr 30 min

Total Time

3 hr 45 min

Ingredients

1. 2 - 4 lbs pork shoulder
2. 1/2 bar achiote paste
3. 2 tbsp powdered guajillo chile
4. 1 tbsp garlic powder
5. 1 tbsp oregano
6. 1 tbsp cumin
7. 1 tbsp salt
8. 1 tbsp pimienta
9. 3/4 cup vinegar
10. 1 cup pineapple juice
11. 1 pineapple, peeled (4 slices and the rest cubed)
12. 8 corn tortillas
13. 1/4 cup cilantro, chopped
14. 1/2 white onion, diced
15. hot sauce of choice

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Cut pork shoulder into even, 1 inch sections.
2. Mix all dry ingredients plus the vinegar and pineapple juice in a large bowl.
3. Place sliced pork in bowl and mix well until all pork slices are coated evenly. Marinate for two hours.
4. Cut pineapple, cilantro, and onion and set aside for taco toppings.
5. Place parchment paper on a baking sheet. Place to slices of pineapple in the middle and then stick a wooden skewer in the center of both pineapples. Skew through all of the slices of pork and topping with one to two more slices of pineapple at the top.
6. Place in the oven and bake for 1.5 hours.
7. Remove from oven and slice the edges of the meat until all has been sliced off.
8. Place pork pieces in each corn tortilla and top with pineapple, cilantro, onion, and hot sauce of choice.

By Teresa Gonzalez

Adapted from Bien Tasty

Adapted from Bien Tasty

Florida Girl Cooks http://floridagirlcooks.com/

The post Tacos Al Pastor appeared first on Florida Girl Cooks.

I really love the texture and intricate flavors that this chicken chilaquiles dish offers. It’s great for entertaining as an appetizer and also great to enjoy for a light and healthy dinner. Feel free to adjust the spices to your taste. We toned the spices down a bit by only including 1/2 teaspoon of cayenne pepper and that was more than enough to give this dish the right amount of heat. At the rate that this dish is so delicious it’s a surprise that we left any…see nearly empty dish below for evidence. Ha! 

Chicken Chilaquiles Recipe

Chicken Chilaquiles

2015-09-26 10:56:54

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Ingredients

1. 3 1/2 tablespoons paprika
2. 2 1/2 tablespoons chili powder
3. 1/2 teaspoon cayenne
4. 1/4 teaspoon ground cumin
5. 1 teaspoon sugar
6. 1/2 teaspoon salt
7. 3 tablespoons cooking oil
8. 3 tablespoons flour
9. 2 cloves garlic, minced
10. 3 cups canned low-sodium chicken broth or homemade stock
11. 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all)
12. 1/4 teaspoon fresh-ground black pepper
13. 1/2 pound Late July sweet potato chips
14. 1/4 cup shredded emanteller cheese
15. 1/2 cup toasted corn
16. 1/2 cup sour cream
17. 1 red onion, sliced thin
18. 1/2 cup cilantro leaves

Instructions

1. In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 teaspoon of the salt.
2. In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the flour and cook, whisking, until golden, about 3 minutes. Add the garlic; cook for 30 seconds. Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, until thick enough to coat a spoon, about 25 minutes.
3. Meanwhile, in a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and the pepper and cook until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.
4. Toast the corn in a small saucepan until some kernels begin to brown and all of the liquid has cooked off.
5. Add the sweet potato chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes. Put the sauce on plates and top with the emanteller cheese, sour cream, corn, onion, cilantro, and chicken.

Florida Girl Cooks http://floridagirlcooks.com/

The post CHICKEN CHILAQUILES appeared first on Florida Girl Cooks.

Jalapeño Beer Cornbread – adapted from Huffpost Living (Canada)

yields 1 10-inch round pan of cornbread

Ingredients
Cornbread
3 ears grilled corn kernels, or 1 cup of canned corn
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons granulated sugar
3/4 teaspoon salt
2 large eggs, beaten
1/2 cup milk
1/2 cup of your favorite beer
2 jalapeño peppers, seeded, membrane removed, and finely diced
2 tablespoons vegetable oil
2 tablespoons butter

Glaze
1/4 cup (4 tablespoons) butter
1/4. cup honey
1/4 cup of your favorite beer

Prepare
Preheat oven to 425°F.

1. In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.

2. In a small bowl, stir together eggs, milk, beer, jalapeños, and oil. Add egg mixture all at once to flour mixture, stirring just until incorporated. Add 1 cup of corn and enough extra beer (if necessary) to moisten batter.

3. Melt butter and coat entire inside of pan. Pour in batter.

4. Place pan in oven for 10-15 minutes or until a toothpick inserted into the center comes out clean. Remove cornbread from oven and let cool in pan for 10 to 15 minutes. Unmold cornbread from pan. Brush all over with glaze. Serve and enjoy with a cold Modelo beer, or your Mexican beer of choice!

Jalapeño Cornbread

2015-08-06 08:19:43

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Prep Time

30 min

Cook Time

25 min

Total Time

55 min

Prep Time

30 min

Cook Time

25 min

Total Time

55 min

Ingredients

1. Cornbread
2. 3 ears grilled corn kernels, or 1 cup of canned corn
3. 1 cup all-purpose flour
4. 1 cup yellow cornmeal
5. 2 teaspoons baking powder
6. 1/2 teaspoon baking soda
7. 3 tablespoons granulated sugar
8. 3/4 teaspoon salt
9. 2 large eggs, beaten
10. 1/2 cup milk
11. 1/2 cup of your favorite beer
12. 2 jalapeño peppers, seeded, membrane removed, and finely diced
13. 2 tablespoons vegetable oil
14. 2 tablespoons butter
15. Glaze
16. 1/4 cup (4 tablespoons) butter
17. 1/4. cup honey
18. 1/4 cup of your favorite beer

Instructions

1. In a bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. Set aside.
2. In a small bowl, stir together eggs, milk, beer, jalapeños, and oil. Add egg mixture all at once to flour mixture, stirring just until incorporated. Add 1 cup of corn and enough extra beer (if necessary) to moisten batter.
3. Melt butter and coat entire inside of pan. Pour in batter.
4. Place pan in oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove cornbread from oven and let cool in pan for 20 minutes. Unmold cornbread from pan. Brush all over with glaze. Serve and enjoy with a cold Modelo beer, or your Mexican beer of choice!

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post JALAPEÑO BEER CORNBREAD appeared first on Florida Girl Cooks.