31 tinga chipotle Recipes

bone-in chicken breast halves, onions, thinly sliced, garlic, chopped, vegetable oil, tomatoes, chipotle peppers in adobo sauce, chicken bouillon granules, tostada shells, sour cream, salt and pepper to taste

vegetable oil, in.) corn tortillas, chopped red onion, garlic clove, minced, kosher salt, pepper, tomato paste, pureed canned chipotles in adobo, sugar, shredded cooked chicken (preferably grilled ), sliced cabbage, pico de gallo, crumbled queso fresco, chopped cilantro, firm-ripe avocado , cut into small, thin slices, crema*, thinned with a little milk, if needed, so it s pourable

skinless, boneless chicken breast halves, stewed tomatoes, chipotle salsa, apple cider vinegar, white onion, sliced thinly, salt and ground black pepper to taste

red potatoes or 4 medium yukon gold potatoes, cut into 1/2 inch cubes, boneless pork shoulder , cut into 1 inch pieces, diced tomatoes with juice (preferably fire roasted), canned chipotle chiles , in adobo seeded and sliced 1/4 inch thick (3 to 4 chiles, not 3 to 4 cans), canned chipotle chile puree (sauce from the can the chiles came in), worcestershire sauce, dried oregano, preferably mexican, garlic cloves, peeled and finely chopped or crushed in garlic press, white onion, sliced 1/4 inch thick (optional), salt, fresh mexican chorizo sausage, casing removed (about 1/2 cup) (optional), corn tortillas, warmed, queso fresco, crumbled (can sub feta or goat cheese), avocados, pitted & sliced into 1/2 inch thick slices for serving

vegetable oil for frying, dozen corn tortillas (5 to 6 in. wide; see notes ), shredded cabbage (1 1/4 lb.), sliced radishes, lime juice, salt and pepper, hot refried black or pinto beans (purchased or homemade), shredded pork, chipotle salsa, sour cream , mexican crema, or creme fraiche, queso fresco or farmer s cheese, crumbled (see notes), avocados (8 oz. each), peeled, pitted, and thinly sliced , or 2 to 3 cups guacamole

vegetable oil, pork tenderloin, trimmed and sliced into thin strips, chorizo sausage , quartered lengthwise and then cut crosswise into 1/4-inch thick pieces, carrots, peeled and sliced into 1/4-inch thick, onion, minced, salt, garlic cloves, minced (or pressed ), chipotle chile in adobo sauce, minced, diced tomatoes, drained, low sodium chicken broth, brown sugar, ground black pepper, coarsely chopped fresh oregano, unbleached all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, salt, buttermilk, egg, unsalted butter, melted and cooled

fat-trimmed boned pork shoulder (butt), rinsed and cut into 2-inch cubes, white onion (8 oz.), peeled and sliced, garlic, peeled, in. each) fresh cilantro, rinsed, in. each) fresh mint, rinsed, dried bay leaves, salt, chorizo sausage (or 1 1/2 lb ground pork and 2 tbsp chili powder; see notes), chipotle salsa (recipe precedes), cider vinegar, dried oregano, crumbled

roasted tomato, tomatoes, cored, garlic cloves, unpeeled, chipotle chile pepper in adobo seasoning (up to 2 or 3 peppers if you like it hot, but not the whole can like i once did lol!), olive oil, divided, boneless pork loin, diced, mushroom, chopped, onion, chopped, zucchini, diced (1/2 lb.), salt, mexican oregano or 3/4 tsp marjoram, cumin seed, crushed, crumbled queso fresco (may sub monterey jack cheese or a mild feta), soft corn tortillas, warmed

boneless skinless chicken breasts, whole peppercorns, salt, garlic, white onion, bay leaf, raw pork chorizo, white onion, chopped, garlic, minced, tomatoes (about 1 lb), boiled 30 seconds, peeled and seeded, chopped tomatillos (husked and rinsed first), pureed chipotle, kosher salt, plus more for seasoning, freshly ground black pepper, plus more for seasoning, crumbled dried mexican oregano, fresh marjoram, fresh thyme, store-bought tostadas