Familia,
I inherited this recipe from my sister Jessica and added/changed some ingredients.
"BUEN PROVECHO"
Tinga A La Mexicana
Ingredientes:
6 Half Boneless Chicken Breasts (Or 3 chicken whole breasts)
1 large onion
4 large fresh tomatoes diced
2 cans diced tomatoes (12 to 14 ounces each)
1 can Rotelle Tomatoes
2 pickled chipotle peppers
1 to 2 tablespoons Olive Oil
Salt & Pepper
A dash of ANY other spices you like that are NOT too overwhelming such as oregano, cummin, rosemary....nothing that strong. I use different ones each time, from the spice rack.
Boil chicken breasts in medium pan for about 20 to 25 minutes. Remove chicken breasts from liquid and let cool. Save chicken broth.
Cut up onion and dice tomatoes into small pieces. in large pan, heat 1 tablespoon of olive oil to medium heat, add onions and sutee until transparent, adding more oil if needed. Add fresh tomatoes ,can tomatoes and rotelle tomatoes, cover and simmer in low heat.
Shred Chicken breasts, stir into tomato/onion mixture, add chipotle peppers whole, season to taste, cover and simmer for 30 to 35 minutes. Add some of the chicken broth as needed. (I like my Tinga a bit drier, not too "soupy", but it's a matter of taste). Stir occassionally and use the spoon to break up the chipotle peppers.
Serve as a main dish, or over rice, or over tostadas that have been spread with refried beans, or use as filling for Burritos, or in a plain tortilla, or anything else you'd like.
!BUEN PROVECHO!
MoonRaka
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Monday, October 1, 2007
Sunday, September 23, 2007
Joey's Guacamole
What's more fitting for the premier DailyAvocado recipe than Guacamole? I'm happy with my recipe. There is one key choice you will need to make:
Can you take the heat?:
Sometimes it is great to spice it up so it can hold its own as the lone ranger salsa in front a bowl of chips. On the other hand Los Morales tend to make a bunch of salsas at once which span a large range of heat. In this case guac is a great refresher from the spicy alternatives. Decide what you are preparing for. Consider whether or not there are spice-wimps who will be eating.
Ingredients:
3 Avocados
1/2 Medium red onion - diced
1 Handfull of fresh cilantro (not dried coriander - and this is key) - chopped
Fresh lime juice to taste
Salt and Pepper to taste
1-2 Roma tomatos (cut out the gelatenous blob and dice the tomato wall into small squares).
1 Medium clove of garlic - minced or pressed.
If you can stand the heat:
1 Small Habanero - diced
1 Jalapeno - diced
(These peppers heat different places of your mouth for different lengths of time. Together they carry the spice smoothly as you masticate and ingest your dip and chip).
Directions:
1.) Dice the tomatos, hot peppers and onion.
2.) Chop the cilantro.
3.) Peel the avocados and put them in a mixing bowl with the chopped ingredients and a pressed garlic clove. Mash and stir this with a fork occasionally adding dashes of salt and pepper. Squeeze in limes until you feel you have the correct salt/lime combo. these are the two flavors that typically tune the guac to the correct taste.
Selection of Ingredients:
Avocados: Hoss avocados are very good and easy to find.
Hard or Soft? You can press your thumb and make a dent but it only makes a dent. It doesn't alter the shape of the entire avocado.
Peel: I'm particular about thickness of avocado peel. If too thick it can create a gap between the peel and flesh. The avocado flesh in this gap can turn brown and mushy and eventually starts to taste like bacon. On the other hand I don't like it when the peel is too mushy and becomes part of the avocado itself. These are very difficult to manipulate with a knife. The skin should be between the two extremes. The skin should dent along with the avocado leaving no air pocket between the flesh and peel - but you should definitely be able to feel that the peel is an independent piece of the fruit.
Limes:
Key Limes are superior if you can find them. They are more juicy and have a more Mexican flavor. This also applies for lime use in Mexican Beer.
Can you take the heat?:
Sometimes it is great to spice it up so it can hold its own as the lone ranger salsa in front a bowl of chips. On the other hand Los Morales tend to make a bunch of salsas at once which span a large range of heat. In this case guac is a great refresher from the spicy alternatives. Decide what you are preparing for. Consider whether or not there are spice-wimps who will be eating.
Ingredients:
3 Avocados
1/2 Medium red onion - diced
1 Handfull of fresh cilantro (not dried coriander - and this is key) - chopped
Fresh lime juice to taste
Salt and Pepper to taste
1-2 Roma tomatos (cut out the gelatenous blob and dice the tomato wall into small squares).
1 Medium clove of garlic - minced or pressed.
If you can stand the heat:
1 Small Habanero - diced
1 Jalapeno - diced
(These peppers heat different places of your mouth for different lengths of time. Together they carry the spice smoothly as you masticate and ingest your dip and chip).
Directions:
1.) Dice the tomatos, hot peppers and onion.
2.) Chop the cilantro.
3.) Peel the avocados and put them in a mixing bowl with the chopped ingredients and a pressed garlic clove. Mash and stir this with a fork occasionally adding dashes of salt and pepper. Squeeze in limes until you feel you have the correct salt/lime combo. these are the two flavors that typically tune the guac to the correct taste.
Selection of Ingredients:
Avocados: Hoss avocados are very good and easy to find.
Hard or Soft? You can press your thumb and make a dent but it only makes a dent. It doesn't alter the shape of the entire avocado.
Peel: I'm particular about thickness of avocado peel. If too thick it can create a gap between the peel and flesh. The avocado flesh in this gap can turn brown and mushy and eventually starts to taste like bacon. On the other hand I don't like it when the peel is too mushy and becomes part of the avocado itself. These are very difficult to manipulate with a knife. The skin should be between the two extremes. The skin should dent along with the avocado leaving no air pocket between the flesh and peel - but you should definitely be able to feel that the peel is an independent piece of the fruit.
Limes:
Key Limes are superior if you can find them. They are more juicy and have a more Mexican flavor. This also applies for lime use in Mexican Beer.
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