Chef John: "Ok, you guys are the bosses..." Me yelling: "of your sauces!!" Chef John: "of making sure your guests give your tingas lots of bazingas." Me quietly: "I've been betrayed..."
The "bosses of sauces" fakeout was as brutal as it was unexpected, well played Chef John, you finally showed all us losers who try to guess the rhyme of the video that you are the one and only true master, we are but children before your infinite wisdom, gg
I've been watching Foodwishes for about 10 years now. It's funny how you feel like you know someone who doesn't even know you exist. My daughter is 10 years old and she "knows" Chef John as well. He's the first person she ever watched religiously on TH-cam and he helped shaped her love of cooking. She even says "Enjoy!" when she makes the family dinner on Wednesdays. I'd go to his funeral.
Awesome! I taught all 3 of my songs the basics of cooking when they were young. And, I have sent them links to Chef John's recipe videos. because he is so easy to learn from. Hell, I'm 57, and I learn some new trick or recipe every day.
I learned my tinga from an older Oaxacan woman. Traditionally, breasts are used (I prefer thighs too, for flavor). We also use the juice and zest of lime. She recommends a good squeeze of honey, and I don't argue. We blend cilantro stems into the sauce and use the leaves to finish. The chicken is browned off, then removed and the onions and tomatoes are cooked and softened in the same pot. The sauce is then made in the blender and the chicken is then poached in the sauce, which allows the onion and tomatoes time to cook out the raw flavor and slightly sweeten. She also kept the sauce much thicker, and I prefer it. It's served on a tostada which is painted with crema, then the whole thing is topped with the cilantro leaves. It's best to let the tostada soften under the chicken before consumption.
I know this comment is three years old but I need you to know I made the tinga the way you described and it’s next level. Hope you see this. Thank you!
Director: I want you to speak in a perfect Midwest American accent but with a completely Hindu cadence. The World: …impossible… Food Wishes: …Hold my beer!
@ 6:38 "But if you are one of these lunatics that dont like chicken thighs, this exact same recipe will work with chicken breasts." Well said, really well said.
Favorite Chef John joke of the day - "that I have transferred into a carton to make it easier to pour". There seems to be a secret message hidden in there somewhere.
My dad literally made this yesterday. What a coincidence. We are Mexican too. Super delicious. We make it a little different tho , a bit less soupy and we use sour cream and tostadas.
I'm just plain old white. But the majority of my family are Mexican and ours isn't soupy either. My favorite food in the whole entire freaking universe is tostadas de tinga.
Making this tonight. For once, I have all the ingredients to follow along. My plan is tacos along with black beans and rice. My dad says, "It better not suck!" Haha! I'm sure he'll enjoy this one! Edit: Multiple bazingas for your take on the tinga, sir! I ignored the comment section, and did exactly as you described. This stuff is fantastic--with a capital 'TASTIC'! The key is making it a labor of love, and letting the components properly reduce producing a very rich, mouthwatering, comfort food. I don't think you could emphasize that enough. I went through the motions of making my own taco, after feeding everyone else, then just went straight for the money. Tinga over my black beans and rice with cilantro salsa, queso fresco, and sliced jalapeno on the side...I'm ready to be read a story and tucked into bed. Thank you once again for the lesson. Oh, and Dad said it didn't suck! That's like 4 stars from Judge Judy!
CHEF JOHN, I LOVE YOU. I LOVE YOU. I LOVE YOU. I can't stress it enough. The vibe from your videos is so relaxing. I remember last semester in college, I had so many shitty days filled with severe depression. I would watch your videos, and it was like I was hypnotized. For the time I was watching, it's like i entered a new world without any worries. Your voice, God, that soothing voice. When you spoke, and with your silly comments, it was like you were petting me into comfort. I love you so much, dude. Everything about you. And as always, enjoyyyyyyyyyyy :P ! *closes eyes, smiling*
Bunsy I totally get what your putting down. After a long day I love to watch his videos. Even sometime when I can't sleep I use one of his playlist as asmr. So soothing. :)
If you have roast chicken, you can use the carcass and throw that baby in a stockpot with some celery, carrots, onion, some herbs and water and an hour later you have a lovely stock.
Andrew McMillan homemade chicken stock in a carton is a thing.... Just like dehydrated egg whites and coffee with milk in a carton... And I totally don't see the need for it but hey in case you need it you find it at costco lol
Hi Chef my request for you to do next would be Jerk Chicken I really want to know how to make it. Also I already have a really good pun/joke for you, you could say "After all you are the James T. Kirk of your home-made-jerk!" But don't take all the credit lol! Bye and keep on cooking!
Slimebojr 1 I think he already did a jerk chicken recipe? Edit: He did, search for Food Wishes Jerk Chicken Wings. You could use the same sauce on any part of the chicken.
Slimebojr 1 yup he did a jerk wing recipe a while back. I tried it with thighs and legs on the grill and it was a huge hit! People still ask me about it
Hey Chef John! You are my secret weapon!! The dishes I am most well known for (white bean salad, cherry bomb chicken) and several other come directly from you, as well as a good deal of my "style" when cooking, so: thank you, very very much. One for you: make the white bean salad using cilantro instead of italiam parsley and whole grain mustard instead of dijon, then add 2-3 med-cuded roma tomatoes. It's amazing! Can't wait to make Chicken Tinga! I plan to use leftover "rotisserie chicken", and pre-make the sauce using some fat and broth. Keep making the videos!!
Chef John!!!! I am a huge fan of your work. I am graduating the Arts Institute (Baking and Pastry program) and I made my powerpoint presentation about you!!!!!!
My mom and i usually make it a bit different. I loooove adding like 4 times more onion in slices and leaving the sauce a bit less liquidy(?) And more chunky. I also add bay leaf and some thyme and its always amazing!
Made this last weekend just a couple of days after you posted the tostada shell recipe. I can confirm that this makes amazing tacos, quesadillas, and taco salads. However I had this crazy idea for the next time I make it, Mexican Jambalaya! It would be made basically the same way except at the point you are sauteeing the onions, also add green peppers, and at the point you mix in the tomato/chipotle sauce also add black beans, corn, and maybe 3/4 cup uncooked rice.
I made this recipe today for the wife and I. It took all afternoon and yes, it was worth it. It had a layer of heat akin to a wildfire in a meth lab but I digress. The smokiness, the deep chicken flavor, the incredible versatility of dishes to come is nothing short of a short order cooks' dream. Mucho gracias chef John!
Colter Thompson if you want to be more authentic about it....when you've blended the sauce up, strain through a finer mesh colander into a hot pan with a tablespoon of oil to fry the sauce. This is a very important Mexican culinary step. Also there should be copias amounts of half caramelized onions in with the chicken.
@Ashley Ashley "Fry the sauce"? Pardon my ignorance, but in practice wouldn't trying to fry anything with this much water content end up being equivalent to simply boiling it (which we've already done)? Genuinely curious about this Mexican culinary step. Would appreciate some insight, thanks!
Elmokorvo :) It does sound weird to fry a sauce, and it does on occasion provide you with a few nice hot liquid splashes. As an American that learned from many Mexican cooks (bro in law, mom in law, cousins in law, etc.) every time they'd say, "Now we fry the sauce," I'd be like uh huh, okay. But, now cooking Mexican food for more than 20 years, I know all the tricks. Basically you want to heat a Tbsp or two of oil until shimmering (in a larger pot for beginners), rest a fine mesh strainer on the pot and pour in your blender contents. It's going to splatter and splash, but you'll instantly see a beautiful color change that you wouldn't see until you cooked the heck out of it like he does for 15 minutes in stock, and by then all the fresh taste has long gone. Also, I ALWAYS use fresh tomatoes, canned ones never taste the same. Also, he has wayyyyy too much sauce, there should be a pretty equal ratio to meat, sauce, and caramelized onions. Basically the tomato sauce that he makes, is a Mexican mother sauce (strained at least) that can be the base to enchilada sauce, Mexican fideo soup, Mexican chipotle and shrimp soup, and the list goes on.
when my mom makes it i get a tostada smear it with sour cream, then add the tinga on top, followed by shredded letuce, and a slice of queso fresco that i crumble on top. BOMB Af! ppl you gotta try this p.s. if u like sriracha sauce like i do, dab some on top of ur finished/assembled tostada. thank me later
Hi Chef John, I hope you notice my comment. I know this may sound a lot, but I would be so happy if you can make a video recipe for people who have IBD (inflammatory bowl disease/ Crohn disease) There's nothing much I can eat right now, but I want to eat delicious food that won't cause me flare. I know I'm asking for a lot, but I would really be so happy 😁
This is a late response to your comment and I know I'm not Chef John, but I am in the healthcare world (pharmacy) - could you be a smidge more specific, actually? The issue with such diseases is each person's is different. For instance, one of my friends from High School had Chron's... and of all foods he could handle, pizza was perhaps the easiest thing for him, which seems to go against any rational thought! Perhaps you could say a little more of the types of foods that are easier for you, and which ones are harder?
Hello Chef John, i love this recipe with the taco and the lobster mac n cheese of the gyros. Can you do more full main disher instead of only 1 element or dips. Not that i dont like your dips, potatoes and meats. I love those but i almost never make those and i do make your nain courses. My boyfriend loves your food. It was his birthday yesterday so im making one of your lamsracks for dinner with potatoes and mishy peas.
In my opinion, I enjoy chef Johns way of speaking. It makes cooking fun to hear his style, and punts, and obviously great food at home. I have no complaints. Thanks for being you and doing your thing and sharing it with the rest of us. I really do appreciate it all. Thank you
This is very good. Only some variations that us Mexicans do differently. 1) too much sauce here. 2) instead of cutting the onions, we slice them and let them cook in the sauce. 3) we also grill or charbroil the chicken. Other than that, kudos on this recipe!
This looks yummy but I really can't handle spicy food(it is physically painful) anyone have suggestions for what i could replace the canned Chipotle with? I'm not sure what else would have good flavor but also be mild. and yes I am aware that this would basically make it an entire different dish, lol.
I have a recipe for pork tinga that's very good. It calls for chipotle powder instead of canned chipotles. After the meat has simmered, it's shredded and then put in a skillet to crisp up the bits a little, then placed in the sauce. I have to try this! Thanks, Chef John!😘
I recommend roasting a whole chicken with lime before placing into sauce. Also add cilantro, garlic, onion, a dash of Mexican oregano, cumin, and allspice to the adobe sauce.
Wow, made this two days ago and the family finished off the last stewed chicken today. Thank you for this recipe. Very original delicious flavour! .... I added sour cream dollops to the Tortillas.....Heaven.....seriously!!
Dear Chef Jhon: here in Mexico we do a litle diferent. we use complete chicken thigts with skin on, cook it al the way to a very cooked meat and we use the fat to fried onion garlic chipotle AND SOME CHORIZO. then put all together, and the chicken will spread allon wile you revolve all with a wood spoon. Congratulations for your channel and blog are very ilustrative and easy to follow and to do good cooking.
Last time I had this I learned that Dough Mixers are amazingly good at shredding chicken. So now I'll pass that on for anyone who wants this with shredded chicken, seriously dough mixers work so dam good for this its not even funny. Just be sure to lock it in place and slowly increase the speed until you get all your chicken in and you can see it wont make a mess.
almost perfect, i like to add potatoes squeeze some lime juice at the end along with cilantro, avocado slices, and mexican cheese for a truly satisfying meal
Try it with some prepared red onion on the top. Put some sliced red onion with a little bit of salt, oregano, lime juice and a tiny splash of vinegar and let it sit for 15 minutes. Do not prepare to much because it doesn't last long. But seriously to die for!!
Why not use chicken thighs WITH bones included? I'd say that gives some extra flavor to the stock, and they can easily be removed when shredding the chicken?
Oh hey, it's almost like you can see into my refrigeratior, Chef John! How did you know I had just found a great sale on bone in skin on chicken thighs in bulk that I don't mind prepping a bit to make this excellent recipe!
yes he initially hit the root note of the chord, but he's getting more and more experimental, with wacky endings on 4ths flat 9ths, you name it. The man knows no limits
When he said wildlings would call a tostada a taco salad, do you think he meant that like those who live north of the wall in Game of Thrones? AKA Americans if there was a Mexico border wall? Or am I giving Chef John too much credit...
I think you are right, the dude is smart and funny and that's an awesome self-deprecating Nortenos / GOT joke. Love my dude. And making this dish today.
I've made so many of your recipes & they have all turned out amazing. You never fail to amaze & entertain. I love your dry, sarcastic sense of humor & quirky intonation. Thank you for taking the time to teach average people how easy it is to make amazing food! Allrecipes has been my "go to" for over a decade, but now I check to see if you have a recipe for what I'm looking for first! I used to start out with a specific plan about what I wanted to cook, but now I check your blog open minded, like, I have no idea what I want to make, and I know any recipe you have will be amazing. So guess I'll be making Mexican stewed chicken! My next big project will be the Lebanese mountain bread & gyro recipe - I can't wait!
TheWaywardGrin if you want some crunch try to separate the skin and meat...while the broth is cooking crisp up some of the chicken skins and add on top...it'll help with texture if you want cx
"And then we will finish this off with a quart of homemade chicken stock, that I've transferred into a carton to make it easier to pour."
Lol!
I am glad you caught that too!!! haaa
Thought only I had caught that! What a silly man 🤣🤣🤣
I was just going to comment on that.
"And because I like to decide things, I also decided to add a cup of water"
Chef John: "Ok, you guys are the bosses..."
Me yelling: "of your sauces!!"
Chef John: "of making sure your guests give your tingas lots of bazingas."
Me quietly: "I've been betrayed..."
He likes to keep us on our toes.
Top notch material right here.
I thought the same thing and then instantly disappointed and amused at the same time. LOL
Same. I'm going to go kick my dog.
Just kidding, I don't have a dog. Allegedly.
Bada boom, bada binga
The "bosses of sauces" fakeout was as brutal as it was unexpected, well played Chef John, you finally showed all us losers who try to guess the rhyme of the video that you are the one and only true master, we are but children before your infinite wisdom, gg
I'm glad I wasn't the only one who thought this!
I was thinking, "You are the bosses of making sure your guests enjoy your sauces" and was similarly disappointed.
RE: Re-uploads. I think we're all learning that Chef John is getting old, and needs to use his reading glasses.
Food Wishes well worth the wait chef john!!
Maybe all the fog in San Francisco is clouding your vision.
Ditto! lol
Omg I love u so much 😂😂😘😘❤️❤️
this is going to sound weird but you cook like my grandma and she comes from a little rural area down in mexico (durango).
"hello this is chef john from -"
Me: fOoOoOoOod Wishes dot com with...
wiiiiith..
Clari C you naughty girl you
Every time I say Chef John, I HAVE to say from Food Wishes dot com 😄
Chef john. his sweet little tongue just mashing up against the sweet lady parts mmmm.
I've been watching Foodwishes for about 10 years now. It's funny how you feel like you know someone who doesn't even know you exist. My daughter is 10 years old and she "knows" Chef John as well. He's the first person she ever watched religiously on TH-cam and he helped shaped her love of cooking. She even says "Enjoy!" when she makes the family dinner on Wednesdays. I'd go to his funeral.
Awesome! I taught all 3 of my songs the basics of cooking when they were young. And, I have sent them links to Chef John's recipe videos. because he is so easy to learn from. Hell, I'm 57, and I learn some new trick or recipe every day.
Bold of you to assume Chef John can die
That is going to take a loooooong time, how about going to one of his cooking show presentation? 😊
Chef John will live forever!
Bet he hopes it's not too soon, and that he outlives you. I would anyway, don't really know CJ
I learned my tinga from an older Oaxacan woman. Traditionally, breasts are used (I prefer thighs too, for flavor).
We also use the juice and zest of lime. She recommends a good squeeze of honey, and I don't argue. We blend cilantro stems into the sauce and use the leaves to finish. The chicken is browned off, then removed and the onions and tomatoes are cooked and softened in the same pot. The sauce is then made in the blender and the chicken is then poached in the sauce, which allows the onion and tomatoes time to cook out the raw flavor and slightly sweeten. She also kept the sauce much thicker, and I prefer it.
It's served on a tostada which is painted with crema, then the whole thing is topped with the cilantro leaves. It's best to let the tostada soften under the chicken before consumption.
I know this comment is three years old but I need you to know I made the tinga the way you described and it’s next level. Hope you see this. Thank you!
@@curtisgeist6122 so glad you enjoyed it! It remains one of my favorite dishes of all time
My thighs are never cool enough to handle...
S. B. 😂😂
Hah! You beat me to it -- I was gonna say that, lol.
spicy comment right here
Probably the cayenne.
Hubba Hubba
Director: I want you to speak in a perfect Midwest American accent but with a completely Hindu cadence.
The World: …impossible…
Food Wishes: …Hold my beer!
Haha! I knew this comment would be here, lmao didn't know if I was the only one that was catching this!
hindu... cadence... hinduism is a religion my dude
@@user-by1df8ok3l probably meant hindi
You meant:
Hold... my beer!
@ 6:38 "But if you are one of these lunatics that dont like chicken thighs, this exact same recipe will work with chicken breasts." Well said, really well said.
Same people who don't like onions or cilantro..useless
Pretty sure this guys voice is on “pulse mode” as well has his blender.
Plush mode. No other setting exists on this model.
Yeah it used to annoy the piss out of me and I refused to watch any of his videos for years. I’ve warmed up to it now though
Oh god! It’s stuck in my head!
It’s terrible right?
@@mason.credible638 trust me...it grows on you...crazy as that sounds!
Favorite Chef John joke of the day - "that I have transferred into a carton to make it easier to pour". There seems to be a secret message hidden in there somewhere.
My dad literally made this yesterday. What a coincidence. We are Mexican too. Super delicious. We make it a little different tho , a bit less soupy and we use sour cream and tostadas.
Perla Cedeno yeah buddy we do that too! We are Guatemalan!!!!
i also have been making the for the last 20 years or so. mine is less soupy and I cook the chicken in the crock pot while im at work.
I'm just plain old white. But the majority of my family are Mexican and ours isn't soupy either. My favorite food in the whole entire freaking universe is tostadas de tinga.
Perla Cedeno sour cream in the sauce or on the tostada?
Sour cream on your tostada first, layer on some tinga, top with shredded lettuce or cabbage, cotija cheese, and some salsa if you got it.
Making this tonight. For once, I have all the ingredients to follow along.
My plan is tacos along with black beans and rice.
My dad says, "It better not suck!" Haha! I'm sure he'll enjoy this one!
Edit:
Multiple bazingas for your take on the tinga, sir! I ignored the comment section, and did exactly as you described. This stuff is fantastic--with a capital 'TASTIC'!
The key is making it a labor of love, and letting the components properly reduce producing a very rich, mouthwatering, comfort food. I don't think you could emphasize that enough.
I went through the motions of making my own taco, after feeding everyone else, then just went straight for the money. Tinga over my black beans and rice with cilantro salsa, queso fresco, and sliced jalapeno on the side...I'm ready to be read a story and tucked into bed.
Thank you once again for the lesson.
Oh, and Dad said it didn't suck! That's like 4 stars from Judge Judy!
CHEF JOHN, I LOVE YOU. I LOVE YOU. I LOVE YOU. I can't stress it enough. The vibe from your videos is so relaxing. I remember last semester in college, I had so many shitty days filled with severe depression. I would watch your videos, and it was like I was hypnotized. For the time I was watching, it's like i entered a new world without any worries. Your voice, God, that soothing voice. When you spoke, and with your silly comments, it was like you were petting me into comfort. I love you so much, dude. Everything about you. And as always, enjoyyyyyyyyyyy :P ! *closes eyes, smiling*
Thanks!
Bunsy I totally get what your putting down. After a long day I love to watch his videos. Even sometime when I can't sleep I use one of his playlist as asmr. So soothing. :)
@@SkkyJuse Same
I can't tell if "homemade chicken stock that I've transferred into a carton" is a joke or not.
But either way, this looks amazing.
I took it as a joke,where he recommends homemade stock,but was using store bought for this video.
If you have roast chicken, you can use the carcass and throw that baby in a stockpot with some celery, carrots, onion, some herbs and water and an hour later you have a lovely stock.
Daenerys th-cam.com/video/Sr2PlqXw03Y/w-d-xo.html
Andrew McMillan homemade chicken stock in a carton is a thing.... Just like dehydrated egg whites and coffee with milk in a carton... And I totally don't see the need for it but hey in case you need it you find it at costco lol
I swear every time I crave something, you post the recipe of how to make it. You must be a wizard
"Homemade chicken stock, that I've transferred into a carton to make it easier to pour" HAHAHAHAHA LMAO
Hey Chef John, did you hear or see that shoutout in Cooking with Babish's video?
Matthew Hay what shoutout??? I must have missed it :/
cat dog yeah, it was 3 weeks ago, the video is called "The Fritz Sandwich from Agents of Shield", watch at 3:20.
Matthew Hay ❤️❤️❤️ thank you
cat dog they are gonna collab
Sebastian Michelis oh my god I'll DIE!! I love them both so much😩😩😩
The ad before this was an ad for "I Can't Believe It's Not Butter" and I'm just imagining how chef John would have steam shooting out of his ears
Adblock plus
@@FarleyHillBilly not even plus, I just have Adblock :)
I feel like everything in my life is okay when I hear this guys voice
Same! he slips in hilarious asides too.
Fall Days agree with you😂👌
Agreed love his puns and jokes lol
It is relaxing isn’t it? He should read children stories that you can play at bedtime. Everyone in the house would sleep peacefully.
Chef John is the kinga bazinga of my chicken tinga!
That's up to you!!!
After all, you are the John Travolta of your Chicken Tinga.
No one will chinga with this bazinga of chicken tinga!
But if you used bone-in thighs, you get more flavour, and flavour is king... :D
I love this, but you don't have to. You can, after all, be the middle finga to some Chicken Tinga.
I'm guessing if you let the chicken sit in that sauce in the fridge overnight, it's even better the next day.
Hi Chef my request for you to do next would be Jerk Chicken I really want to know how to make it. Also I already have a really good pun/joke for you, you could say "After all you are the James T. Kirk of your home-made-jerk!" But don't take all the credit lol! Bye and keep on cooking!
Slimebojr 1 I think he already did a jerk chicken recipe?
Edit: He did, search for Food Wishes Jerk Chicken Wings. You could use the same sauce on any part of the chicken.
Jennifer Trepasso Thanks I appreciate you letting me know I'll check it out.
Slimebojr 1 yup he did a jerk wing recipe a while back. I tried it with thighs and legs on the grill and it was a huge hit! People still ask me about it
BigMcL4rgehuge wow that's great!!!!!
1:55 "unless the money is right."😂
on top of white rice yummmmmmmmmm
William De la Cruz you must be chinese
William De la Cruz no
white rice is classic with a lot of mexican dishes
Can you do Peruvian causa, Chef John?? One of my favorite dishes when I visited Peru!
Bitch, my thighs are always too hot to handle.
Send help.
I haven't followed any of Chef John's recipe's, exactly, BUT just by watching all these videos he has definitely made me a better cook!
Hey Chef John! You are my secret weapon!! The dishes I am most well known for (white bean salad, cherry bomb chicken) and several other come directly from you, as well as a good deal of my "style" when cooking, so: thank you, very very much. One for you: make the white bean salad using cilantro instead of italiam parsley and whole grain mustard instead of dijon, then add 2-3 med-cuded roma tomatoes. It's amazing! Can't wait to make Chicken Tinga! I plan to use leftover "rotisserie chicken", and pre-make the sauce using some fat and broth. Keep making the videos!!
Tip: eat this with naan. Made this twice already. Best chicken recipe!
Tinga Masala?
Can I put chicken fingas in my chicken tinga?
might go well on a chicken winga
Literally what my husband says..
Chef John!!!! I am a huge fan of your work.
I am graduating the Arts Institute (Baking and Pastry program) and I made my powerpoint presentation about you!!!!!!
Please do a chicken mole recipe next!
You talk so funny dude omg you had me laughing almost the whole video. I can't believe you talk this funny hahahah, God bless you brother!!
My mom and i usually make it a bit different. I loooove adding like 4 times more onion in slices and leaving the sauce a bit less liquidy(?) And more chunky. I also add bay leaf and some thyme and its always amazing!
Made this last weekend just a couple of days after you posted the tostada shell recipe. I can confirm that this makes amazing tacos, quesadillas, and taco salads.
However I had this crazy idea for the next time I make it, Mexican Jambalaya! It would be made basically the same way except at the point you are sauteeing the onions, also add green peppers, and at the point you mix in the tomato/chipotle sauce also add black beans, corn, and maybe 3/4 cup uncooked rice.
Sounds interesting an tasty.
I made this recipe today for the wife and I. It took all afternoon and yes, it was worth it. It had a layer of heat akin to a wildfire in a meth lab but I digress. The smokiness, the deep chicken flavor, the incredible versatility of dishes to come is nothing short of a short order cooks' dream. Mucho gracias chef John!
😂 a wildfire in a meth lab!! I made this once with only 4-5 peppers from the can. 🔥 🔥😭 When he dumped the entire can in! 😳😳😳
I'm going to make this dish this weekend. Thank you Chef John for introducing me to yet another delicious Mexican dish.
Colter Thompson if you want to be more authentic about it....when you've blended the sauce up, strain through a finer mesh colander into a hot pan with a tablespoon of oil to fry the sauce. This is a very important Mexican culinary step. Also there should be copias amounts of half caramelized onions in with the chicken.
Ashley Ashley hello
can u plz tell me what he added from tin? i dont understand that.
Mano. tz I think your asking about The San marzano tomatoes? Make sure you get cento San marzano not San marzano style
@Ashley Ashley
"Fry the sauce"? Pardon my ignorance, but in practice wouldn't trying to fry anything with this much water content end up being equivalent to simply boiling it (which we've already done)? Genuinely curious about this Mexican culinary step. Would appreciate some insight, thanks!
Elmokorvo :) It does sound weird to fry a sauce, and it does on occasion provide you with a few nice hot liquid splashes. As an American that learned from many Mexican cooks (bro in law, mom in law, cousins in law, etc.) every time they'd say, "Now we fry the sauce," I'd be like uh huh, okay. But, now cooking Mexican food for more than 20 years, I know all the tricks. Basically you want to heat a Tbsp or two of oil until shimmering (in a larger pot for beginners), rest a fine mesh strainer on the pot and pour in your blender contents. It's going to splatter and splash, but you'll instantly see a beautiful color change that you wouldn't see until you cooked the heck out of it like he does for 15 minutes in stock, and by then all the fresh taste has long gone. Also, I ALWAYS use fresh tomatoes, canned ones never taste the same. Also, he has wayyyyy too much sauce, there should be a pretty equal ratio to meat, sauce, and caramelized onions.
Basically the tomato sauce that he makes, is a Mexican mother sauce (strained at least) that can be the base to enchilada sauce, Mexican fideo soup, Mexican chipotle and shrimp soup, and the list goes on.
when my mom makes it i get a tostada smear it with sour cream, then add the tinga on top, followed by shredded letuce, and a slice of queso fresco that i crumble on top. BOMB Af! ppl you gotta try this
p.s. if u like sriracha sauce like i do, dab some on top of ur finished/assembled tostada. thank me later
Hi Chef John, I hope you notice my comment.
I know this may sound a lot, but I would be so happy if you can make a video recipe for people who have IBD (inflammatory bowl disease/ Crohn disease)
There's nothing much I can eat right now, but I want to eat delicious food that won't cause me flare.
I know I'm asking for a lot, but I would really be so happy 😁
This is a late response to your comment and I know I'm not Chef John, but I am in the healthcare world (pharmacy) - could you be a smidge more specific, actually? The issue with such diseases is each person's is different. For instance, one of my friends from High School had Chron's... and of all foods he could handle, pizza was perhaps the easiest thing for him, which seems to go against any rational thought! Perhaps you could say a little more of the types of foods that are easier for you, and which ones are harder?
Represent! I'm also an IBD sufferer. Hang in there!
Yessss, i need to raid my fridge now. Late night munchies
Victoria Marie i just raided mine and found mac and cheese lol
Victoria Marie SAME fellow Victoria, same. Went grocery shopping earlier and halfway through my blunt rn so it's time to go get creative :^)
Victoria A. Great minds think a like !!
this guy is a gem. he speaks poetry.
but also the fans make this channel even more enjoyable
Glad I found your channel. Lots I can learn from you and your dish looked really tasty. We love spicy foods. Thanks!
My Mexican friend used to make the most amazing Tinga! Stealing this recipe thanks guy!
I’m Mexican and I approve this message
Hello Chef John, i love this recipe with the taco and the lobster mac n cheese of the gyros. Can you do more full main disher instead of only 1 element or dips. Not that i dont like your dips, potatoes and meats. I love those but i almost never make those and i do make your nain courses. My boyfriend loves your food. It was his birthday yesterday so im making one of your lamsracks for dinner with potatoes and mishy peas.
IrmaU94 he does things that are a bit quick, he has some good main meat and rice dishes.
“But if you’re one of these lunatics that doesn’t like chicken thighs...” I swear I love this guy!!! Lmaoooooo
In my opinion, I enjoy chef Johns way of speaking. It makes cooking fun to hear his style, and punts, and obviously great food at home. I have no complaints. Thanks for being you and doing your thing and sharing it with the rest of us. I really do appreciate it all. Thank you
This is very good. Only some variations that us Mexicans do differently. 1) too much sauce here. 2) instead of cutting the onions, we slice them and let them cook in the sauce. 3) we also grill or charbroil the chicken. Other than that, kudos on this recipe!
I've always wanted to make TINGA! TY Chef John! You're the best!
This looks yummy but I really can't handle spicy food(it is physically painful) anyone have suggestions for what i could replace the canned Chipotle with? I'm not sure what else would have good flavor but also be mild. and yes I am aware that this would basically make it an entire different dish, lol.
I have a recipe for pork tinga that's very good. It calls for chipotle powder instead of canned chipotles. After the meat has simmered, it's shredded and then put in a skillet to crisp up the bits a little, then placed in the sauce. I have to try this! Thanks, Chef John!😘
I recommend roasting a whole chicken with lime before placing into sauce. Also add cilantro, garlic, onion, a dash of Mexican oregano, cumin, and allspice to the adobe sauce.
Wow, made this two days ago and the family finished off the last stewed chicken today. Thank you for this recipe. Very original delicious flavour! .... I added sour cream dollops to the Tortillas.....Heaven.....seriously!!
Dear Chef Jhon: here in Mexico we do a litle diferent. we use complete chicken thigts with skin on, cook it al the way to a very cooked meat and we use the fat to fried onion garlic chipotle AND SOME CHORIZO. then put all together, and the chicken will spread allon wile you revolve all with a wood spoon. Congratulations for your channel and blog are very ilustrative and easy to follow and to do good cooking.
I found his accent funny. There are moments where I close my eyes and I hear the voice from America’s Funniest Videos
I love the recipe and often times use the pressure cooker, it's perfect.
6:48 “You guys are the bosses of making sure your guests give your Tingas lots of Bazingas” 😂💕
Last time I had this I learned that Dough Mixers are amazingly good at shredding chicken. So now I'll pass that on for anyone who wants this with shredded chicken, seriously dough mixers work so dam good for this its not even funny. Just be sure to lock it in place and slowly increase the speed until you get all your chicken in and you can see it wont make a mess.
"what the wildlings may call a taco salad"
You know nothing, Chef Jon.. Snow 😁
i eat it with a tostada smothered with sourcream, topped with the tinga, some shredded lettuce, avocado and queso fresco. bomb af sriracha too
Just bought all the ingredients. Thanks Chef John. Ppl think I’m a great cook because of you :)
almost perfect, i like to add potatoes
squeeze some lime juice at the end along with cilantro, avocado slices, and mexican cheese for a truly satisfying meal
I'll try this but I'll add sason to it
Or maybe some adobo.
As a mexican cook, I approve this. You can make beef tinga as well ;) Beautifully done, John.
"As my Mexican friends in England would say..."
ded
For all the fans reading : Ok this Mexican from Mexico's city fan of yours approved this tinga as authentic Mexican dish!. Great job chef!!
I was watching this about 45 minutes ago and the video was taken down as the food was gonna be plated.
It was deemed "Too hot for TV"
Try it with some prepared red onion on the top.
Put some sliced red onion with a little bit of salt, oregano, lime juice and a tiny splash of vinegar and let it sit for 15 minutes. Do not prepare to much because it doesn't last long.
But seriously to die for!!
Why not use chicken thighs WITH bones included? I'd say that gives some extra flavor to the stock, and they can easily be removed when shredding the chicken?
absolootio, boneFUL thighs are significantly cheaper and it adds NO extra effort (you'll need to get down and dirty with those warm thighs anyway)...
"But if you're one of these lunatics who doesn't like chicken thighs"
😂👍
Chicken tinga i call it chinga!
Anthony Villenas lol
Been eating on this for DAYS! LOVE THIS ONE!
Can you make Arroz con pollo? PLEASE!
My mom couldn’t stand your voice but great recipe bro!
all things Mexican!!
Orale!
Oh hey, it's almost like you can see into my refrigeratior, Chef John! How did you know I had just found a great sale on bone in skin on chicken thighs in bulk that I don't mind prepping a bit to make this excellent recipe!
"and as awweezz, enjoy" keeps getting more melodic by the video.
yes he initially hit the root note of the chord, but he's getting more and more experimental, with wacky endings on 4ths flat 9ths, you name it. The man knows no limits
HA! I thought about subbing the thighs with breasts not mere seconds before your comment! Yes, I am one of those lunatics. :)
When he said wildlings would call a tostada a taco salad, do you think he meant that like those who live north of the wall in Game of Thrones? AKA Americans if there was a Mexico border wall? Or am I giving Chef John too much credit...
Hadrian Jiang I thought of Game of Thrones right away as well haha
I think you are right, the dude is smart and funny and that's an awesome self-deprecating Nortenos / GOT joke. Love my dude. And making this dish today.
"Home made chicken stock, that I put in a carton to make it easier to pour...." LMFAO!!!
I am so hungry looking at that.
why do you talk like that lol. your voice goes high mid sentence looool
Ting go skrrrraa
Hey! I never noticed that you used chiles Morena. I like them too. =) But chipotle is not jalapeño.
Omnomnom
you are right Food Wishes. I am the boss of gicing my guests the tinga for the bazingas.
With some sour cream and a bit of green salsa it taste so awesome!
I've made so many of your recipes & they have all turned out amazing. You never fail to amaze & entertain. I love your dry, sarcastic sense of humor & quirky intonation. Thank you for taking the time to teach average people how easy it is to make amazing food! Allrecipes has been my "go to" for over a decade, but now I check to see if you have a recipe for what I'm looking for first! I used to start out with a specific plan about what I wanted to cook, but now I check your blog open minded, like, I have no idea what I want to make, and I know any recipe you have will be amazing. So guess I'll be making Mexican stewed chicken! My next big project will be the Lebanese mountain bread & gyro recipe - I can't wait!
You are the kingaa of this tinga!
Love your voice and cooking Chef J.
I watch your videos everyday , makes me fall a sleep 😴 easily,
Please include directions with your recipes on your website.
goat
Que viva el cabrito!
Who noticed that he posted the video but then delete it? 🤔
Simple Cooking Videos yep most TH-camrs do that for a test or to edit you never really know!
Slimebojr 1 it happens with me too, whenever I post a cooking video, sometimes the video edits itself & quality is bad, idk why, TH-cam is drunk 😂
Why does he add emphasis so sporadically throughout his sentences
Why not sear the chicken thighs prior to poaching? Genuinely curious
TheWaywardGrin because this dish is all about having super tender, soft meat. Searing gives good flavor but also toughens the meat.
Ashley Ashley thank you! That does make sense.
TheWaywardGrin if you want some crunch try to separate the skin and meat...while the broth is cooking crisp up some of the chicken skins and add on top...it'll help with texture if you want cx
its great, but MAN that chipotle suace is spicy....