THE ESSENTIAL RECIPE FOR CHICKEN TACOS (TINGA DE POLLO)

Tacos are one of the most popular Mexican specialties in the world. Made with local and seasonal ingredients, they are available throughout Mexico in many versions.

And as each taco offers a new experience, today we tell you more about the taco of Tinga de pollo, this taco with intense flavors with a melting texture.

It is one of the references of this popular Mexican dish and one of the most prepared meat recipes in Mexican homes. Originally from Puebla, Tinga de pollo is a chicken stew, simmered in a sauce made from tomatoes, onions and chipotle.

CHI-PO… what? The «chipotle» gringo! This is one of the little secrets of Mexican cuisine, a skillfully smoked and dried jalapeño pepper, which in addition to an intense smoky flavor reveals subtle notes of nuts and chocolate. It is this typical Mexican chili mixed with other ingredients that gives the Tinga de pollo its full dimension.

This is the perfect recipe and the perfect excuse to gather your friends. In addition to being economical, easy and tasty, it has the advantage of being prepared in advance, qu’ī sí señor! And so that you do not miss any step, our chef shares his recipe for this taco.

HERE FOR THE RECIPE

• Chicken (Thigh) 500g
• Onions 200g
• Tomatoes 150g
• Tomato puree 60g
• Chicken stock 6g
• Pepper
• 2 Bay leaf
• Dried chipotle 30g (in specialty stores)
• Salt

Then…

• About 30 minutes before cooking the chicken, put the chiplotes to hydrate in a bowl with warm water.
• In a saucepan, arrange the chicken and cover with water with an onion, bay leaf, salt and bring to a boil. When the water begins to boil, lower the heat and cook for about 20-25 min until cooked.
• Meanwhile, peel and slice the onions. Wash and dice the tomatoes. Mix the chipotle with a little water to obtain a paste.
• Once the chicken is cooked, remove from the water, drain and fray.
• In a casserole dish, sauté the remaining onions with sunflower oil. Add tomatoes, tomato puree, chipotle, poultry stock, salt, pepper and bay leaf. Mix well.
• Add the pulled chicken and simmer for 30 minutes.

Serve with corn tortillas, guacamole or slices of avocados and rice. and there you are!

Note that the recipes may vary depending on the region, and the Tinga can also be prepared with pork or beef, but the original recipe remains above all the one with chicken!

Guacamole is not just a mashed avocado! An essential recipe in Mexican cuisine, its name comes from náhuatl Ahuacamolli composed of Ahuacatl(aguacate) + molli(mole or sauce). Authentic guacamole is the fruit of centuries of tradition. It’s about finding the perfect balance between avocado and lemon. Its texture is the key!

The good news is that you don’t need to travel to Mexico to taste an excellent traditional Mexican guacamole.

The quickest way is to come to our taquería to order a «wa-ka-molé por favor» leaning at the counter, and to taste it accompanied by a delicious Mexican beer, or to take it away to improvise a «a casa» aperitif with your friends.

But if you have the soul of a real Mexican, that you prefer to roll up your sleeves to become an expert in guacamole to impress your friends … Amigo, we’re here to help you too!

Here we reveal all the secrets of the chef to avoid missteps and make a guacamole worthy of the name! What to travel from Tijuana to Cancun without leaving Paris.

Here for the recipe:

• 3 strong avocado
• 1 medium tomato
• ¼ onion
• ½ lime
• 10 sprigs of coriander
• salt
• 1 small green pepper (optional)

Start by dicing the tomato, chop the onion and cilantro and squeeze the lime. Set aside.

Cut the avocados in half, remove the flesh and place in a mortar. It should be noted that tradition requires that the mortar is made of volcanic stone. don’t panic! If you do not have a mortar, use a small bowl and a fork. You should know that mixing avocados is totally inappropriate in Mexico, because the magic of guacamole lies in keeping small pieces of avocados.

The secret to prevent the avocado from darkening when oxidizing is to pour the lime from the beginning.

Once the ideal texture is obtained, add the rest of the ingredients and mix everything together. Adjust the seasoning if necessary.

If you prefer it in spicy version, we reveal another of our secrets: just roll the chili in your hands before cutting it. Massaging it will spread the spicy substance it contains throughout the chili And if the really spicy flavors don’t scare you, you can also choose to keep the pips. Their presence will determine the degree of spiciness of guacamole.

THE BEST VARIANTS OF GUACAMOLE

Guacamole is available infinitely embellished differently according to the various cultures of Latin America and each version has its charm. There are as many ways to prepare guacamole as there are cooks. To each his own twist!

For a colorful and fruity touch, try guacamole spicy mango, and accompany it with a margarita. The exotic sweet and salty alliance will surprise you!