Mexican chicken tinga quesadillas recipe recipe
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Total: 1 h 20 min Diners: 6
In Spain one of the most loved international cuisines is Mexican. Who doesn’t love to eat some tacos al pastor or some easy chicken tacos, accompanied with a good pico de gallo and washed down with a michelada. Among the huge variety of typical Mexican dishes, quesadillas stand out, and although we already learned how to make them with chicken and Vegetable Recipes, today we are going with chicken tinga, one of the most famous.
Ingredients
. Chicken breasts, 400 g Onion, 1 pc Shallot, 1 pc Garlic, 1 pc Canned tomato, 500 g Chipotle sauce, 4 tablespoons Melting sheep cheese, 150 g Mexican pancakes, 12 pcs Salt, c/s Black pepper, c/s Extra virgin olive oil, 4 tablespoons Chicken broth, 100 ml
Ay, beautiful Mexico. A country where you live the party every day; you dance, sing, toast to life and the streets are full of that street food that every Mexican carries in his blood. A place where you can discover the deepest and most magical flavors in the world for its incredible biodiversity and its variety of indigenous cultures, sauces and moles that can never be found anywhere else on the globe.
All this adds up to make one of thebest foods in the world. Tamales, memelas, huaraches, tacos or quesadillas, and much more. Mexico is rich; it has the best product, excellent quality and endless food, drink and emblematic dishes full of flavor, aroma and spice.
Mexico is chingón. Mexico is food; it is the pure purity of the ancient kitchens of slow fire, roasts and hours and hours of cooking underground. Mexico, with those markets crammed with chiles and spices, is the best representation of what “street food” can be.
And precisely, these humble, messy and “vulgar” roots are the etymological origin of our recipe for today: the humble and very easy to make chicken tinga. Within the name Mexican quesadillas we have to reckon with a tortilla and cheese and, from there, infinity.
The Tinga is a quick and easy recipe made with shredded meat in a sauce made from tomato, onion, garlic and chipotle chili, which almost always gives it that characteristic smoky touch. It is usually eaten in taco, tostada (a crispy fried tortilla) or quesadilla (which is still a taco with cheese) accompanied by avocado and queso fresco, but the great thing about Mexico’s humble dishes is that they are very versatile and can be perfectly adapted to everyone’s taste (there are pork, al pastor, vegan…).
Although chicken tinga is the most popular, there are fish tingas, beef tingas, sausage tingas, and even, in some houses, all these meats are mixed at the same time. It is true that in Spain we are not used to eating in the street and not many of the Mexican restaurants in our country are faithful to the original flavors and recipes. But the best Mexican restaurants do offer an authentic experience.
If you ask a Mexican, he or she will surely tell you that the most important thing when making a quesadilla or a taco is the tortilla; and if it is corn, the better. For Mexicans, corn is the inheritance of Mother Earth that has given them food and shelter throughout their existence. It comes to be something heavenly that is made by hand and should accompany many dishes although if you do not want to perform the task I highly recommend those sold by the brand Maíz Maya, both traditional and blue corn, take you directly to those of Mexico City.
Within it a perfect balance between sweet, salty and spicy. It doesn’t matter if you don’t like it, an authentic taco is bound to turn you on. To try some very good tacos Mawey Taco Bar is pure Mexican essence with some Mediterranean influence, La Tomata with all its authenticity and Tepic, is a restaurant true to its origin where they take the Mayan cuisine very seriously.
How to make Mexican quesadillas
And now that we have a general concept about Mexican cuisine, its origins and the most important elements to pay attention to, let’s go with the preparation of the easy quesadillas recipe step by step.
Step 1
Cook the chicken for 30 minutes with a piece of celery, carrot, turnip and an onion. You can use any vegetable that we have left at the bottom of the fridge and do not know very well what to do with it. The broth resulting from this cooking will serve us for the rest of the recipe and also to drink it as a consommé.
Step 2
While it is still hot, to make it easier, shred the chicken (fray it) with the help of a fork or, if you prefer, do it directly with your hands.
Step 3
Peel and chop a clove of garlic, an onion and a shallot. Chop very, very finely so that, when cooking, it releases all its aromas better.
Step 4
In a pan, with a dash of oil and salt, fry the Vegetable Recipes over medium-low heat for about 10 minutes. We do not want it to become very transparent, but to cook gradually, but acquiring that golden color that gives it such a good flavor.
Step 5
When it is cooked, add the canned tomatoes and let it reduce all its water over medium heat and be careful not to let it stick.
Step 6
When all the water has evaporated, add the tablespoons of chipotle sauce. Mix everything well and incorporate the chicken and some of its broth./p>
Step 8
In a hot pan, but with the fire almost at the minimum, place a corn tortilla and, on it, a little cheese. Cover and wait 20 seconds.
Step 9
When the cheese is soft, put a good spoonful of chicken tinga and place the other tortilla on top. Cover for 20 seconds and flip. Cover again for 1 minute and it’s ready to enjoy with some good friends and a good Mexican chela.
