I do not peel these but I do wash my red tatos and carrots. After giving it a good sear on all sides I let it chill while I mix my Onion soup mix and agua together. The next day I will bring it out of the icebox and allow it to warm to room temp for 30 minutes while I get a pan nice and hot. I like to take a good roast and first give it a rub and then stab it a few times for garlic cloves and let it chill in the chest overnight. You can use tinga as a filling for enchiladas, burritos, empanadas, quesadillas and many more things.īTW There are many versions of Tinga, this is the version from western Michoacan, Mexico.īy far I think a roast will get you the most bang for your buck. My mother usually served it with avocado and some cotija cheese (it's sort of like Permasian cheese but not as tangy) with tostadas, rice, and beans on the side. Tinga is usually eaten on top of Tostadas with any of the following things on top: Lettuce, Cotija cheese, avocado slices, sour cream. Cut a whole onion in thin slices and add to the pan and cook on high until a boil is reached then cook on low until the onions are translucent. Then, shred thick pieces of chicken (I use roasted chicken from Vons) and add them into the sauce in a large pan. Blend them and add some of the chile water until the sauce coats the spoon thickly. To make the sauce, you'll combine all ingredients minus the water the chiles are boiled in.
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