I just wanted to say that I appreciate a UA-camr who FINALLY isn’t putting out unnecessarily long videos in hopes for a better spot in the algorithm. Thank you.
they do that for ad's (10 mins for extra ad placements, might be 8 now). click bait titles and spamming common words in the description are the ways to get a better spot by abusing the algorithm. although i haven't seen a single click bait video from Ethan and the description is not littered with single one off words.
@@rocksfire4390 that’s nice to know. I thought I’d heard something about the ten minute mark being some sort of length they try to reach. No I like Ethan, seems like good honest people.
@@Superb_Owl80 yea Ethan seems like a good dude. although i have seen a few other cooks go down the drain when everything seemed to be going right for them. so yea...i hope he does well and tries to keep away from the temptation of "easy" money.
Ingredient report: Mayo was not seen in this video. Pickled onions were seen at 0:13 - 0:16, 4:51 - 6:09 and 6:09 - 6:20. This has been your ingredient report.
@@alexcontreras6103 Carbonize the onions over an open flame then peel the first layer of burnt skin off for the best fragrant caramelization too. You're right, it's normally also left overnight in the fridge before being reheated, adding to the dark red color as it partially ferments. Mierda! Ahora quiero un molote de tinga con quesillo, jajaja. Saludos compas!
This looks great, though for the love of food and authenticity I'll give you some unwarranted pointers, forgive me. The end result is a dark red color, I would add more chipotle and reduce it further. I've never tried Tinga with pork, here in Puebla it's exclusively served with shredded chicken - the same chicken which is used to make the chicken broth. This is a one pot recipe here, it's basically stewed in stages. I think adding cream to things is almost always a good habit, fat is flavor, but in this instance I would just add more pork fat, as cream is going to detract from the subtler flavors of the vegetables and chicken broth. Before the internet gets up in arms, I should say that Señor Cheblowski's recipe is undoubtedly delicious and is 90% of the way there. I should also probably mention that I'm a chef based in Puebla. If you decide to make Pipian Verde let me know Ethan! It's one of the best things to come out of Puebla/Central Mexico hands down, yes, it's better than Mole. There, I said it.
I had shown a fan of yours how to make tinga, so he is going to love this. PLease keep it up popularising authentic mexican recipes man. Also, kudos to the fact that you went the extra mile to eat it in a tostada and not a hard taco shell. Very subtle but shows massive attention to detail and your values. Thanks.
Best cooking channel on UA-cam. I appreciate how all your recipes feel possible by amateurs. Most others I find are only good for entertainment but couldn't really see myself making. Keep it up Ethan! Thanks for all you do
Thank you for not butchering Mexican dishes. You are one of the very few people who are not Mexican and actually represent Mexican dishes in their traditional and delicious form. Most Americans just throw in there a bunch of stereotypical ingredients together that most Americans think are found in all Mexican dishes and call it a day. Truly appreciate it.
Personally, I like my tinga sauce to be about half tomatillos, half tomatoes. Also, I like to serve it with black refried beans (in addition to what you had on the tostada).
I like Rick Bayless hes very respectful when it comes to mexican food My mom used leftover chicken to make this, enchiladas, or I make chicken quesadillas
I make my tinga all in one pot, braising the meat in the sauce, like babish does. The trick is to make the sauce looser by adding more water or chicken stock and letting it lose moisture as it cooks. It seems less effort than this way, and the sauce really builds a lot of flavor, but maybe I'll perform a taste test with both methods.
I love your videos! I made this with some left over smoked chicken I had instead of the pork. This made enough for several days worth of leftovers. On a whim I decided to use it as a pizza sauce (using your quick weeknight pizza dough). Oh man was it good. Just good dough, chicken tinga and shredded mozzarella. My wife said it was one of the best things I’ve ever made! Thanks Ethan!
This recipe has helped my meal prep game so much, it's a pretty healthy sauce. I swapped out the pork for a shredded rotisserie chicken and made some broth for the sauce using better than bouillon base and sauteed the onion in bacon fat. Paired it with cilantro lime rice, fajita veggies and homemade cilantro lime crema and of course...pickled red onions. It is fuego. 😘👌
Chicken tinga is supreme imo. Tinga in general is one of those more traditional Mexican dishes that needs more attention. It could come across as “complicated” or overly spicy to more apprehensive and picky eaters but it’s so much more approachable flavor-wise than it looks. Belongs on the same level of recognition as tacos or quesadillas. Shout out to cochinita pibil too! If you like tinga, you’ll love this one also.
Man, you may not always do things the traditional way or the way we would in Mexico, but I love seeing how much you enjoy our cuisine. excellent work!!
Great video Ethan. Thanks for putting the little time stamps at the bottom. It might be a minor thing, but I think it really helps give us viewers a bit more perspective when thinking about the recipe.
Tostadas with chicken tinga was always my mother's quick and easy meal. I have yet to get tired of her simple recipe so I'm definitely gonna give this a try. Love your videos.
OOOOHHHHH! Thank you so much for sharing this fabulous recipe. I have a friend how's helping me move and was looking for something to make him for dinner at my new place. He's from Mexico and since you said this is better a few days after making it Tinga Tacos it is :D Thank you again for inspiring.
Recommend trying the chicken version filling some corn tortillas with the tinga and fry them crispy tinga tacos with sour cream and mexican cheese is amazing
made it with chicken. so good - used chef johns ratios w/ 1 can of 28 oz san marzanos and 1 can of chipotle in adobo sauce + 2 cloves of garlic and oregano. then did the onions like you did w/ tostada and everything else. insanely good
As a Mexican with most of my family in Puebla, the potato one is usually used when times are tough and we didn’t have money for meat so we had many other things aside from just potatoes as well. The thicker filling is usually eaten in my house hold as tostada taco or tortas but we also may just re heat it and have it with some rice eggs with tortilla. Nowadays we rarely make the potato version
Notification squad. Never heard of that dish! Looks very nice! We have something very similiar here, with crushed chicken meat, onions, tomatoes and sweet red peppers, called kavarma.
I love that a ginger polish dude is one of my favorite sources for my authentic mexican recipes 😂 Personally when I make tinga, I boil the onion garlic and bay leaf with the meat. then I take everything out of the broth, blend the tomatoes and chipotles with the onion and garlic, and add that back to all of the broth. I like to reduce it to where I like it as opposed to adding broth back to thin it out, in my head I tell myself it gives it a more "slow cooked" deeper flavor. But I've never tried it the other way.
I live on stewed leftovers like this. I'm definitely going to try this one out considering over half my meals at home are already slow cooked pork or chicken leg quarters. Maybe I'll toast some potato rolls in a bit of bacon fat for a mock barbecue sandwich.
So, I have been doing a version of this filling for nacho dips and taco fillings for a WHILE now. Shredded chicken thighs tossed with spices then pan fried, added to a sauce of tomatoes, onions, ginger garlic and a touch of cream with a bunch of indian spices and finished with garam masala and coriander/parsley/cilantro. Basically a shredded version of butter chicken to use for tacos. Ends up looking almost identical to the thing showed here. Would highly recommend to fans of Indian food (cough cough Ethan cough cough)
Suggestion: larr or larb. Easy to make, fairly healthy, and incredibly flavorful. Got lime juice, fish sauce, red chilies, cilantro, mint, basil and more, and they all work together perfectly.
im DEFINATELY gonna make this. Especially that Chipotle in adobo sauce is readily available to me in my local grocery store which I cant say about a lot of other Mexican ingredients.
Bro, I just made some pulled beef yesterday (carnitas video gave me the idea) with the intention of doing quesadillas and tortillas pizzas. I had pulled beef sandwiches yesterday - unreal. I just finished a quesadilla (with added cilantro, sour cream, tomato) today - next level unreal. Might try the pizza tomorrow and go more BBQ flavors.
Great video - mouth watering. Here's my question: how do 4 Roma tomatoes equal a 28-ounce can of tomatoes? Isn't the can of tomatoes much greater volume of liquid than the 4 fresh tomatoes?
Out of curiosity is there a reason you used a cast iron? It seems like stainless steel or something would work fine here and you wouldn't risk losing any seasoning. In any case this looks delicious, looking forward to having this for dinner this weekend :)
This one has many layers of seasoning on it over many years (it was my grandmas) so it’s not an issue, plus the sauce was in there for only 15 minutes!
Made this with chicken this morning, to refrigerate and then reheat tonight for tacos. I followed the recipe on your website, but then came back to the video and was dismayed to see that I forgot about the sour cream (not in the recipe). Even though I know I can add it to my tacos anyway, I would have liked the reminder IN the recipe.
@@EthanChlebowski if you happen to do this, I'd love to hear more about your system of weighing out / counting calories. I assume that's been helpful in the weight loss journey and it's something that I'm also trying.
@@j3ffn4v4rr0 I think so. Apparently acidic things can leach away iron from the pan. But I did a little reading and it seems that it's really only a problem if the acids are in the pan for a long time.
Tinga is so versatile. Any shreddable meat can work but the lighter the natural meat color the better the flavor profile I’d never make pulled beef tinga cause it’s such a heavy meat flavor. but pork tinga or chicken Even some forms of first world scary foods really go well with a tinga type marinade. But I’m inexperienced on what that side is, I have just heard this in passing of cooking for 11 years.
I just wanted to say that I appreciate a UA-camr who FINALLY isn’t putting out unnecessarily long videos in hopes for a better spot in the algorithm. Thank you.
they do that for ad's (10 mins for extra ad placements, might be 8 now). click bait titles and spamming common words in the description are the ways to get a better spot by abusing the algorithm. although i haven't seen a single click bait video from Ethan and the description is not littered with single one off words.
@@rocksfire4390 that’s nice to know. I thought I’d heard something about the ten minute mark being some sort of length they try to reach. No I like Ethan, seems like good honest people.
@@Superb_Owl80
yea Ethan seems like a good dude. although i have seen a few other cooks go down the drain when everything seemed to be going right for them. so yea...i hope he does well and tries to keep away from the temptation of "easy" money.
Ingredient report:
Mayo was not seen in this video.
Pickled onions were seen at 0:13 - 0:16, 4:51 - 6:09 and 6:09 - 6:20.
This has been your ingredient report.
Ty
You're doing God's work
Lmao
Thank you hero
Thank you you legend
As a Poblano I can confirm this recipe is spot on, I do recommend however trying the tostada with avocado for the ultimate tinga experience
ur a pepper??
@@Aaronmartano Translated, you just asked if he was a dick in Mexican slang.
I'm Mexican also man but we prepare it with zero cream and very little tomato and with tons of onions which makes it sweet
@@alexcontreras6103 Carbonize the onions over an open flame then peel the first layer of burnt skin off for the best fragrant caramelization too. You're right, it's normally also left overnight in the fridge before being reheated, adding to the dark red color as it partially ferments. Mierda! Ahora quiero un molote de tinga con quesillo, jajaja. Saludos compas!
as a mexican, your passion for mexican cuisine is one of my favorite things about this channel.
This looks great, though for the love of food and authenticity I'll give you some unwarranted pointers, forgive me.
The end result is a dark red color, I would add more chipotle and reduce it further.
I've never tried Tinga with pork, here in Puebla it's exclusively served with shredded chicken - the same chicken which is used to make the chicken broth. This is a one pot recipe here, it's basically stewed in stages.
I think adding cream to things is almost always a good habit, fat is flavor, but in this instance I would just add more pork fat, as cream is going to detract from the subtler flavors of the vegetables and chicken broth.
Before the internet gets up in arms, I should say that Señor Cheblowski's recipe is undoubtedly delicious and is 90% of the way there. I should also probably mention that I'm a chef based in Puebla.
If you decide to make Pipian Verde let me know Ethan! It's one of the best things to come out of Puebla/Central Mexico hands down, yes, it's better than Mole. There, I said it.
I had shown a fan of yours how to make tinga, so he is going to love this. PLease keep it up popularising authentic mexican recipes man. Also, kudos to the fact that you went the extra mile to eat it in a tostada and not a hard taco shell. Very subtle but shows massive attention to detail and your values. Thanks.
Best cooking channel on UA-cam. I appreciate how all your recipes feel possible by amateurs. Most others I find are only good for entertainment but couldn't really see myself making.
Keep it up Ethan! Thanks for all you do
Boiled pig
Best youtube?😂😂
Try pro home cooks.
I'm a simple man. I see a video by the Onion King, I click.
pickled
Thank you for not butchering Mexican dishes. You are one of the very few people who are not Mexican and actually represent Mexican dishes in their traditional and delicious form. Most Americans just throw in there a bunch of stereotypical ingredients together that most Americans think are found in all Mexican dishes and call it a day. Truly appreciate it.
I think Ethan has a huge amount of experience with the cuisine, mostly in help to his course on cooking in Mexico City. Everything looks authentic af.
I love when my mom makes tinga. The best meal she ever makes especially around the holidays.
I'd recommend adding the sour cream at the very end to prevent it from splitting. In some of your close up shots you can see flecks of it.
I've been watching your channel for a while but this is the first thing I've actually made. This is fantastic. Thank you for showing us all this dish
Tinga has been one of my favorites for years!
Personally, I like my tinga sauce to be about half tomatillos, half tomatoes. Also, I like to serve it with black refried beans (in addition to what you had on the tostada).
I was just thinking about how it would taste if you used tomatillos instead of tomatoes. Might have to give half and half a try
What are tomatillos?
@@lucabonnet5239 green tomatos
I like Rick Bayless hes very respectful when it comes to mexican food
My mom used leftover chicken to make this, enchiladas, or I make chicken quesadillas
I make my tinga all in one pot, braising the meat in the sauce, like babish does. The trick is to make the sauce looser by adding more water or chicken stock and letting it lose moisture as it cooks.
It seems less effort than this way, and the sauce really builds a lot of flavor, but maybe I'll perform a taste test with both methods.
I love your videos! I made this with some left over smoked chicken I had instead of the pork. This made enough for several days worth of leftovers. On a whim I decided to use it as a pizza sauce (using your quick weeknight pizza dough). Oh man was it good. Just good dough, chicken tinga and shredded mozzarella. My wife said it was one of the best things I’ve ever made! Thanks Ethan!
This recipe has helped my meal prep game so much, it's a pretty healthy sauce. I swapped out the pork for a shredded rotisserie chicken and made some broth for the sauce using better than bouillon base and sauteed the onion in bacon fat. Paired it with cilantro lime rice, fajita veggies and homemade cilantro lime crema and of course...pickled red onions. It is fuego. 😘👌
Chicken tinga is supreme imo.
Tinga in general is one of those more traditional Mexican dishes that needs more attention. It could come across as “complicated” or overly spicy to more apprehensive and picky eaters but it’s so much more approachable flavor-wise than it looks. Belongs on the same level of recognition as tacos or quesadillas.
Shout out to cochinita pibil too! If you like tinga, you’ll love this one also.
Man, you may not always do things the traditional way or the way we would in Mexico, but I love seeing how much you enjoy our cuisine. excellent work!!
Pork tinga tostada looks absolutely amazing! A must try
Ethan's love for pickled red onions is incredible
Great video Ethan. Thanks for putting the little time stamps at the bottom. It might be a minor thing, but I think it really helps give us viewers a bit more perspective when thinking about the recipe.
Tostadas with chicken tinga was always my mother's quick and easy meal. I have yet to get tired of her simple recipe so I'm definitely gonna give this a try. Love your videos.
I just made chicken tinga off of Chef John's recipe last night!
... and as always, enjoy...
👏👍👏
Love that recipe, gonna try this one and compare
Tinga😂
I made this yesterday and it turned out amazing. I will definitely be adding this to my regular rotation.
OOOOHHHHH! Thank you so much for sharing this fabulous recipe. I have a friend how's helping me move and was looking for something to make him for dinner at my new place. He's from Mexico and since you said this is better a few days after making it Tinga Tacos it is :D Thank you again for inspiring.
Recommend trying the chicken version filling some corn tortillas with the tinga and fry them crispy tinga tacos with sour cream and mexican cheese is amazing
This looks fantastic. This is one of my favorite mexican dishes...YUM
made it with chicken. so good - used chef johns ratios w/ 1 can of 28 oz san marzanos and 1 can of chipotle in adobo sauce + 2 cloves of garlic and oregano. then did the onions like you did w/ tostada and everything else. insanely good
As a Mexican with most of my family in Puebla, the potato one is usually used when times are tough and we didn’t have money for meat so we had many other things aside from just potatoes as well. The thicker filling is usually eaten in my house hold as tostada taco or tortas but we also may just re heat it and have it with some rice eggs with tortilla. Nowadays we rarely make the potato version
Appreciate the insight! I feel like the filling is the more common prep nowadays, but the potato one is perfect for colder weather imo ✊
Notification squad. Never heard of that dish! Looks very nice! We have something very similiar here, with crushed chicken meat, onions, tomatoes and sweet red peppers, called kavarma.
I've made this recipe multiple times using chicken thighs and lamb, absolute banger
This was so simple! Very interesting. I'll have to give this a go. I've always had a fear approaching a lot of Mexican food - good to conquer!
Made this tonight and it was delicious. Thank you!!
Well that's the weekend settled then. Easily my favourite food channel on UA-cam right now.
I love that a ginger polish dude is one of my favorite sources for my authentic mexican recipes 😂
Personally when I make tinga, I boil the onion garlic and bay leaf with the meat. then I take everything out of the broth, blend the tomatoes and chipotles with the onion and garlic, and add that back to all of the broth. I like to reduce it to where I like it as opposed to adding broth back to thin it out, in my head I tell myself it gives it a more "slow cooked" deeper flavor. But I've never tried it the other way.
Right on, Love it. Thank you.
I look forward to your videos so much! Another recipe I am definitely adding to my weekly rotation.
I live on stewed leftovers like this. I'm definitely going to try this one out considering over half my meals at home are already slow cooked pork or chicken leg quarters. Maybe I'll toast some potato rolls in a bit of bacon fat for a mock barbecue sandwich.
I do the same, I bulk cook on Sundays.
do that just add some crunchy stuff to it like cabbage or whateva
“Tomata sauce” idk why but that was really endearing.
MIDWEST DETECTED!!! MIDWEST DETECTED!!!
You're supposed to say tomatx sauce these days.
Really like the silent upfront summary of what's about to happen!
I really like when people from other countries enjoy my countries’s culture:))
I feel like his trip to Mexico changed him forever
Tinga is a favorite for family meal at work
The fact that Ethan says he’s going to “taste test” and then goes to town on whatever he’s just made shows how damn good the food is
This is my new favorite food. I used leftover lamb meat and man.... Delish! I'd try this sauce with any leftovers again! Wow yum!
In Mexico I had it with shredded trumpet mushrooms and cabbage and it was dank
Tinga is my absolute favorite thing...on tostadas, tortas, rice, tortillas, anything.
Love watching you cook ☺️
Hey Ethan I just made this and it was really good! Thanks for the recipe
I'm definitely adding this to the recipe list! Your videos are informative and well done.
Made this tonight with chicken thighs after watching this and wow it was so good. Thank you!
Ein leckeres und einfaches Rezept! Danke!
Nice video, tinga doesn’t get enough love in the US. Truly great Mexican food!
So, I have been doing a version of this filling for nacho dips and taco fillings for a WHILE now. Shredded chicken thighs tossed with spices then pan fried, added to a sauce of tomatoes, onions, ginger garlic and a touch of cream with a bunch of indian spices and finished with garam masala and coriander/parsley/cilantro. Basically a shredded version of butter chicken to use for tacos. Ends up looking almost identical to the thing showed here. Would highly recommend to fans of Indian food (cough cough Ethan cough cough)
I haven't watched the video yet, I just wanna see if Ethan tells us about when he was in Mexico City
Edit: it took 60 seconds
He doesn't even mention himself or his trip
Suggestion: larr or larb. Easy to make, fairly healthy, and incredibly flavorful. Got lime juice, fish sauce, red chilies, cilantro, mint, basil and more, and they all work together perfectly.
I love your videos Ethan. They help a great deal.
Much appreciated 🙏🏻
i love that your channel is growing
im DEFINATELY gonna make this. Especially that Chipotle in adobo sauce is readily available to me in my local grocery store which I cant say about a lot of other Mexican ingredients.
Bro, I just made some pulled beef yesterday (carnitas video gave me the idea) with the intention of doing quesadillas and tortillas pizzas. I had pulled beef sandwiches yesterday - unreal. I just finished a quesadilla (with added cilantro, sour cream, tomato) today - next level unreal. Might try the pizza tomorrow and go more BBQ flavors.
Greetings from Puebla.
Love your channel, man.
Been rocking chef John's Tinga recipe for years, look forward to giving this one a spin as soon as I get some chipotles in Adobe 🌮
I love thinga its my favorite but with chicken ... i will have to experiment with the protein
Great video - mouth watering. Here's my question: how do 4 Roma tomatoes equal a 28-ounce can of tomatoes? Isn't the can of tomatoes much greater volume of liquid than the 4 fresh tomatoes?
Hi Ethan, love your approach and videos. Just a suggestion, you should use Hashtags to increase reach.
I can’t wait to make this
I LOOOOOOOOOOOVE TINGA !!!!
One of the best
Out of curiosity is there a reason you used a cast iron? It seems like stainless steel or something would work fine here and you wouldn't risk losing any seasoning.
In any case this looks delicious, looking forward to having this for dinner this weekend :)
i will b making this
i made it. it was good
This is pretty much what I make as a filling for enchiladas.
it's always refreshing to see someone else is almost as terrible at pouring things into other things as I am
I've never heard of tinga made with pork I've always had it with chicken. Ima try it next time I'm sure ima love it even more hehe
Will try it with leftover smoked meat, I cant see my self boiling meat any time soon, plus it would taste even better!
As a guy from Puebla I approve
Sí rifa el wey
I have a pork roast and can of chipotle peppers at home and wasn't sure what I wanted to do with them. This....I am now going to make this
My pet peeve with recipes like this is how many dishes you use just for a meal. You can just throw everything in a pot and braise it.
Could we get a ‘behind the scenes’ on the utensils and plates/dishes you use? I love that dark gray slate look on them.
These I picked up from Ikea awhile back, I don’t remember the model, but I assume they are the site!
This would be great to do with your poached chicken thigh recipe, I think I'll try it later today because it sounds delish.
I ADORE READING
Chicken tinga is popular all over Central America lol
Hey Ethan, have you ever used a mortar and pestle to shred meat? Works a treat
Great looking dish - always enjoy your vids. No issues with cooking the sauce in that cast iron pan?
This one has many layers of seasoning on it over many years (it was my grandmas) so it’s not an issue, plus the sauce was in there for only 15 minutes!
@@EthanChlebowski Thanks!!
Made this with chicken this morning, to refrigerate and then reheat tonight for tacos. I followed the recipe on your website, but then came back to the video and was dismayed to see that I forgot about the sour cream (not in the recipe). Even though I know I can add it to my tacos anyway, I would have liked the reminder IN the recipe.
If you can find it, Morita chiles in vinegar is a good swap for the standard Chipotle in adobo.
I like to use bone in chicken thighs, reduce the stock and blend the onions with the sauce but hey thats just the Chef John way
Man you must have a boom mic over all these parts! It sounds great, if you grab have a live audio designer, pay him well for this, it's great work
Would you make a video on how you lost 80lbs and how long it took?
I will at some point. I’ve been pondering how I want to do it!
@@EthanChlebowski if you happen to do this, I'd love to hear more about your system of weighing out / counting calories. I assume that's been helpful in the weight loss journey and it's something that I'm also trying.
you did this perfectly!! mexican approved :)
Now I wasn't expecting this video. He'll Yeah
Have you had any problems throwing tomato-based sauce in the cast iron like that? i've always heard it messes with your seasoning
I was going to ask the same thing.
Is that because of the acid in the tomatoes reacting with the iron?
@@j3ffn4v4rr0 I think so. Apparently acidic things can leach away iron from the pan. But I did a little reading and it seems that it's really only a problem if the acids are in the pan for a long time.
Great video, as always! It is really difficult to find Chipotle peppers where I live. Any ideas for alternatives? Thanks!
Mr. Bread at it again!
This looks so spicy and fiery I love recipe ❤️
Cant wait to try this with Jackfruit :)
Seems like a good Vegan alternative!
Your videos are always 👌
Delicious!
Chicken tinga is my favorite filling in the entire world, theres nothing quite like tostadas de tinga
An absolute pleasure.
Perfect for a pasta too
Tinga is so versatile. Any shreddable meat can work but the lighter the natural meat color the better the flavor profile
I’d never make pulled beef tinga cause it’s such a heavy meat flavor. but pork tinga or chicken
Even some forms of first world scary foods really go well with a tinga type marinade. But I’m inexperienced on what that side is, I have just heard this in passing of cooking for 11 years.
Ethan the type to watch the movie Holes (2003) and cry when 'Sam The Onion Man' died because of all those pickled onions that could have been made.
boutta make me cry, no onion