Here is a sample recipe from the Authentic Mexican Cooking (Mexico City).


Hello everyone.  This is Jon Griffin.  I’m here to have another fine Mexico City recipe.  This one is called tinga de pollo.   You can also make it with beef, or pork.  Mainly in Mexico City it’s made with beef, or chicken and this is a spicy chicken made with chipotle chilies, onions, a little bit of garlic.

I changed it up a bit and threw in some beer, instead of water, but the recipe on the website will have both.  In Mexico City these are normally put on tostadas.  You can buy them already made like I do.  This is home cooking, we’re not trying to be a restaurant here and don’t feel bad if you buy the already made tostados. That’s actually the way I normally had them made when I was there.  You can of course fry some tortillas and make your own tostados.  You can even go all out and make your own tortillas and then fry them.

Another thing that I’ve found this is really good for, especially the chicken is to make quesadillas with it.   What we’re going to do today is make it into a tostado with a little bit of Cotija cheese and some crema on it.  You can serve this with beans.  You can even put some beans on the bottom, although I’ve never had it that way.  As I said feel free to use whatever shortcuts you want, make it whatever you and enjoy this lovely, spicy chicken.  This is Cotija cheese right here.  It’s a crumbly cheese that’s very Mexican.  You should be able to find it in most places around the country now.  It’s not like regular shredded Jack cheese or anything like that.  It has a little spiciness to it.  It’s kind of a dry cheese.  You can crumble that on top.  It makes it very traditional.

The other thing you are going to want to get is Crema Mexicana, or Mexican sour cream.  It’s very thin.  It’s a completely different type of sour cream then you’re going to find in the regular sour cream department.  If you can, use those traditional … one thing you can do is put the cheese and the Crema on the bottom and put the chicken on top.  However you want to do it, it doesn’t matter.  Again, don’t stress over these things.  This is a really easy recipe.

First we are going to start with some onion.  You can cut the ends off it and of course take the skin off it.  Then all we’re going to really do is cut it into some nice slices.  You don’t have to worry.  This isn’t French cooking class, or anything.  This is just regular old home cooking, so slice them thin.  Of course don’t cut your hands when you do that.  Onions are slippery.  You can use a food processor as well.  When you are all done you just break all those bits into pieces, get some garlic, smash it up is what I like to do.  We’re just going to chop it fine and get it into little tiny pieces.  Again, don’t worry about everything being graded in your culinary class.  All this stuff is going to be blended together.  The onions are going to get cooked down, so nothing’s really that important for this.

Then of course we get the Adobo chipotle chilies, which look like that.  They’ve got the nice brown chipotle sauce.  We’re going to throw that with a bunch of tomatoes and the garlic into the blender.  Blend that up and you might notice that sometimes when you blend it doesn’t quite have enough liquid in it.  There’s a couple things you can do.  You can basically stick a spoon, or a wooden spoon in there.  Wooden is probably better, although if you hit the blades if it’s running, don’t do that, but just move things around.  It may take a couple of times.  You could add a tiny bit of water, but normally I would do that, I would add water, but we’re going to actually cook the sauce for few minutes, before we put our liquid in.  You can add a little if you really need to.

The next thing we’re going to do is add a little oil.  I’m using olive oil here, but any oil, it doesn’t matter and were going to cook these onions until they’re brown.  That pan is over medium heat.  We don’t want to burn them, but we do want them nice and brown, throw all those nice rings in there.  If you miss a few, try to separate out the rings.  It makes it easier to cook them.  Stir them every once in a while, or you can flip if you are good at that with the pan.  I kind of use both, especially for this kind of thing.  You will see them slowly start to turn brown.  You can flip them some more.  Flip them a couple more times just to make sure and now we’re ready to add our sauce from the blender.

It doesn’t look like a lot, but remember we are going to add some liquid, so just put that in there.  Scrape out what you need to, get all that goodness out.  Stir it around, get it going, bring it to a boil.  It’s going to change color a little bit, not a lot, but you’ll see it get a little bit of a different color.  You’ll see that simmering up nice and good right there.  That’s about ready.  Everything looks really thin at this point.  We’re going to add our beer, or water depending on which one you use.  Pour that in, keep it boiling, because what we’re trying to do is reduce all this down a bit.

Let’s get that cooked in, then were going to add our chicken.  Once it’s all stirred in together, were going to keep it at a nice boil.  Stir that chicken in.  You can break up the pieces if you need to at this point.  Now it’s just a waiting game.  Notice now it’s probably been about 20-30 minutes.  We’ve got the sauce out, it’s almost completely dry now.  We put a little more salt in there if you need to, you can taste it, or if you don’t want salt that’s okay as well.  You can let it finally dry out, so that there is really no liquid left in that.  Don’t worry it will be plenty juicy and that’s about it.  We’re dried up.  The onions are nice and soft.  You can see our nice pieces of chicken covered in sauce here and all that’s left now is to get ready to eat.

I’d like to thank my daughter who helped with the production today, so she’s the lucky one on the crew who gets to try this lovely tinga de pollo tostado.  Come on in and let me know what you think about it.  That bite is coming.  Is it good?

Helen:  Um hmm!

Jon:  Too spicy?

Helen: Uh-uh. [Negative] I love it.

Jon: Just perfect.

Helen: Perfect.  I love it.


Tinga de Pollo  (Spicy Chicken)

This is a great example of how to use the same ingredients for two different meals. First make Caldo de Pollo, and then use some of the shredded chicken for this recipe.

Be careful, this can be pretty spicy, and if you don’t want it as spicy just use less chipotles. You can then put the leftover chiles in a small ziplock bag and freeze them.

2 tablespoons of oil

2 cups of sliced onions (about .5 pound)

2 large ripe tomatoes (about 1 pound)

2 cloves of garlic

2 -3 chile chipotles en adobo*

2 cups of boiled shredded chicken

1 cups of water*

1 teaspoon salt


Heat oil in  medium sauce pan on medium heat.

Add 2 cups of sliced onions until golden.

Blend tomatoes, garlic,chipotles with some adobo sauce and salt.

Add  to onions and allow to simmer for 2 minutes while stirring.

Add  cups of water and bring to boil

Add chicken  and allow to simmer uncovered until liquid is almost evaporated.

Add more salt if needed, and continue to simmer until liquid is evaporated.



This if for a mild version. If you like it hot and spicy you can use a whole can (7 oz)

You can substitute beer for the water. Use a light body lager and use a whole can or bottle (12 oz)

This dish can also be prepared with beef instead of chicken.

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