tostadas de tinga de pollo

it's been a long time since i prepared tinga at home. this time we enjoyed this delicious mexican meal with crunchy tostadas :)

ha pasado mucho tiempo desde que preparé tinga en mi casa. esta vez disfrutamos esta deliciosa comida mexicana con tostadas crujientes :)

ingredients/ingredientes:

1 whole chicken breast/pechuga de pollo entera

1 garlic clove/diente de ajo

2 white onions/cebollas blancas

4 tomatoes/jitomates

2 teaspoons of chipotle sauce/cucharaditas de salsa de chipotle

salt/sal

white vinegar/vinagre blanco

vegetable oil/aceite vegetal

cook the chicken breasts with half of one onion, garlic clove and a little salt. once the meat is soft, take it out and leave to cool down. save the chicken stock for later. shred the chicken.

cocina la pechuga de pollo con la mitad de la cebolla, el diejte de ajo y un poco de sal. una vez que la carne esté suave, sácala y dejala enfriar. guarda el caldo de pollo para más tarde. deshebra el pollo.

cut the onions into thin slices.

corta la cebolla en rodajas finas.

peel off the tomatoes and cut them into small cubes.

pela los jitomates y cortalos en cubitos.

preheat the pan with 2 or 3 spoons of vegetable oil. fry the onions on a low heat until they are soft and transparent. add the tomatoes, chipotle sauce, one teaspoon of salt, one tablespoon of vinegar and one cup of chicken stock. cook for about 10 minutes.

precalienta el sartén con 2 o 3 cucharadas de aceite vegetal. fríe la cebolla en flama baja hasta que quede suave y transparente. agrega los jitomates, la salsa de chipotle, una cucharadita de sal, una cucharada de vinagre y una taza de caldo de pollo. cocina durante aproximadamente 10 minutos.

add the shredded chicken, stir well and cook for another 10 to 15 minutes (until most of the chicken stock is consumed).

añade el pollo deshebrado, revuelve bien y cocina durante otros 10 a 15 minutos (hasta que se consuma todo el caldo de pollo).

i used blue masa harina to make tostadas. mix the masa harina with a little salt and water to prepare the dough.

para hacer las tostadas usé maseca de maíz azul. mezcla la maseca con un poco de sal y agua para preparar la masa.

take a piece of dough and make a ball. make a tortilla (using tortilla press or using other method).

toma un pedazo de la masa y haz una bolita. haz la tortilla (utilizando una prensa para tortillas o con otro método).

preheat two pans - one dry, the other one with vegetable oil. place the tortilla on the "dry" pan and cook it from both sides. fry it quickly from both sides in the hot oil afterwards.

precalienta dos sartenes - uno seco, otro con aceite vegetal. coloca la tortilla en el sartén "seco" y cocela de los dos lados. después fríela rapidamente por ambos lados en el aceite caliente.

prepare everything you want to put on your tostada...

prepara todo lo que quieres poner a tu tostada...

put it on...and eat it :) enjoy :)

ponlo en la tostada...y comela :) buen provecho :)

tortilla soup

the weekend is over...it's been too short to relax and to get some rest. i spent all saturday cooking...i roasted a chicken, prepared one of my favorite mexican soups and baked vanilla and coconut cookies...
i think, that anywhere in mexico, you can get a good tortilla soup...it is simply delicious...so many different flavors come together to create a perfect soup...here is my recipe:

2     liters of chicken broth
4     tomatoes
1/2  onion
1     garlic clove
1     avocado
100 g of panela cheese
4     spoons of sour cream
12   corn tortillas
1     chile pasilla
salt
pepper
epazote (dry or fresh)
vegetable oil

as a first thing, i cooked the chicken broth. you can use any part of the chicken (i used a wing and a piece of chicken breast because i wanted to put the cooked chicken meat to the soup).





i have boiled some water and poured it over the tomatoes...that way i could easily peel off the skin...



i finely chopped the onion and garlic.







in a frying pan, i heated a spoon of oil, parted the peeled tomatoes in half, added the onion and garlic and cooked for about 5 minutes.

after that it's time to add two biiiiiiiig spoons of chicken broth and cook it for another 10 minutes or until it looks like this...






then i mixed it and got a smooth beautifully smelling tomato mixture.


and the soup was almost done. i just poured the tomatoes in the rest of the chicken broth, flavored it with salt, pepper and epazote and left it to boil. meanwhile i prepared the garnishes.

i cut the tortillas into noodles...







fried them and left on a paper towel to get rid of the extra oil


i did the same thing with the chile...



while it was frying, i cut the avocado and cheese into cubes and the soup was ready...

just great...with a scoop of sour cream :) i was missing only one thing to make it perfect...crunchy chicharron...next time i go to mexico, i should definitely get some :)

buen provecho :)