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.
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..."
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.
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!
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. :)
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
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
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!
I learn so much by just watching. I drool so much by just watching. And I cook a lot better by just watching. Even if they aren't fancy or those long time taking dishes, everything I do in the kitchen has improved over the last couple of years. Including cleaning up and keeping up with quality, freshness, etc. Please don't ever stop making amazing videos.
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!
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!!
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!
Chef John, never change for anyone you lovely thing. Thank you for your amazing content all these years and never failing to make me a smile atleast once in each video.
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.
So, I have been watching Chef John for a while now, but this is the first recipe of his I have made.... wow. I made some burritos, drizzled some Casique Crema and Queso Fresco, added some cilantro and green onion and it was without a doubt a restaurant quality meal. The sweetness of the crema and the spicy of the adobo... I am blown away. This is so going into my rotation.
@ 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.
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!!!!!!
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.
Hi Chef John! I've made this now twice in the past week and I'm so glad I did. It's not a difficult recipe and I can see a lot of variations and applications for it. I tried doing one batch without blending the tinga sauce (food processor for the onions/peppers, hand crushed for tomatoes) and I wasn't a fan. The blending I think is really key to getting the flavor evenly distributed. The second batch was made just like how you have and it turned out perfect!
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.
Sir, I have been watching your videos for a long time. They have been one of my inspirations to push my own cooking skills. I must say.... Your voice was MADE for narration. Tone smooth... easy on the ears.. quite cheerful... not over proud. You have a golden voice my friend.
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!
Hi Chef John! I just made this recipe after searching your channel for chicken recipes. Instead of just thighs, I used a whole chicken and skipped the blending step since my crushed tomatoes and chipotle sauce were conveniently already smooth. I also added a beef cube instead of chicken because I didn't have any on hand but I still wanted that extra savoury flavour. My family loves it! We even have leftovers to enjoy for tomorrow. Thanks for the recipe~
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!😘
Thank you. Also, we use pinto beans or black beans and corn in the recipes. I serve with cheese on top and avocado. Jalapeno cornbread on the side. Or, as you said, it makes super great tacos the next day! It is a very affordable few meals for feeding a hungry family or crowd! Thank you, again for a great 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.
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 John! I made your chicken tinga today and I think I realized I've never truly had a delicious tinga taco. This recipe is over the top delicious! Starting with chicken stock instead of just water, blending the boiled onion into the sauce, and sautéing additional onion for the sauce created some depths of flavor that tinga dreams are made of! We ENJOYED! Thank you for sharing.
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.
i made this once for my roommate and it became one of his favorite dishes - now I make it pretty regularly. it's so easy, delicious, nutritious, and cost efficient, and it's perfect for students like us. we always serve it on tostadas with some fresh onion, cilantro, and sour cream. thanks chef!
Thanks for making this. I had an old coworker of mine who would get donations from everyone in our warehouse, and make a HUGE pot of this. Slammed it on tortillas, it was fantastic!
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
Just made this tonight and it was delish! I threw it on some fried potatoes, plantains on the side, and topped with fresh avocado, cilantro, and some Greek yogurt (had no crema). The smell was so unique - deep and earthy, tangy and Spicy, slightly sweet and savory. Can’t wait to try on tostada.
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
I've made this several times it's one of my favorite dishes. I followed your recipe today and it's the best batch I've ever made! Thanks for the great recipes!
Made this for dinner tonight. Didn't have the canned chipotle peppers, so I just used a heaping tablespoon of ground chipoltle pepper, & a can of San Marzano tomatoes. I sauteed my onions in bacon grease, & added it to the pot, along with the onions, & finished with about four tablespoons of butter, for that velvety smoothness. IT. WAS. AAA-MAZING !!!
I've never heard of Chicken Tinga before, but it looks gorgeous. It sort of reminds me of my own favourite food ever, Spanish Stew with Chorizo, Chicken, chopped Olives, potatoes and roasted peppers. Very rich and tomatoey, fantastic with crusty bread. I don't know if it's 'authentic' but I know it tastes fantastic.
This was amazing! I added a can of coconut milk to the "soup" because I have a hard time with spicy things. I had it on tortillas with some lime juice. Wow.
Virtually the same recipe I use for my chile colorado. With beef you have to pan sear and then cook in the sauce until tender. Longer cooking time, but the results are spectacular.
Made this tonight for a very informal dinner party and everyone loved it! We had it as tacos with cheesy black beans and lime cilantro rice. so super good. thank you so so much for always having delicious recipes!
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.
This works well with pork too. I would have never thought of "transferring the chicken broth to a cardboard box to make handling easier". I'm going to have to try that! Grate idea!
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!
I did a few years cooking on a line in downtown Seattle. One of the Mexican prep cooks made Tinga out of the scraps after they cleaned 100 lbs of Chx for service. Served plain on top of a deep fried corn tortilla. I had never had it before, and was completely mind blown. I've since moved away, and practiced making it several times now, because it's one of the things I miss about living there. That and fresh Bao/ good Pho....
I will try your recipe of course. I've used my chicken tinga to make stuffed bell peppers that I roast first. I make a cup of foil for each pepper to hold them upright, cover the top of the chicken and pepper with cheese and broil or bake to melt the cheese. As the peppers and chicken are already cooked, melting the cheese is the primary reason for the oven time.
This is awesome! My sis makes Tinga all the time. Less soupy and she uses it to make deep fried quesadillas like in Mexico City. So delish. Love you Chef John.
yazzmita how would that work out? You fry the quesadillas already made and then pour the tinga on your plate over it? Or do you fry the quesadillas in the tinga with no oil?
K Franco , Mrpachuko13 that actually sounds easier lol. She makes a tortilla from fresh masa, stuffs it with mozzarella cheese and the tinga, seals it shut and throws it to be deep fried until golden brown 🤤
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?
I like his delivery. It's very calm. The way he narrates. Reminds me of Walken. The actor. Not the athlete. Good recipe. I will try it. I will let you know. How it comes out.
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?
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
"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"
I swear every time I crave something, you post the recipe of how to make it. You must be a wizard
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
this guy is a gem. he speaks poetry.
but also the fans make this channel even more enjoyable
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.
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! 😳😳😳
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
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.
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!
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
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
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 learn so much by just watching. I drool so much by just watching. And I cook a lot better by just watching. Even if they aren't fancy or those long time taking dishes, everything I do in the kitchen has improved over the last couple of years. Including cleaning up and keeping up with quality, freshness, etc. Please don't ever stop making amazing videos.
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!
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!!
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!
Chef John, never change for anyone you lovely thing. Thank you for your amazing content all these years and never failing to make me a smile atleast once in each video.
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.
So, I have been watching Chef John for a while now, but this is the first recipe of his I have made.... wow. I made some burritos, drizzled some Casique Crema and Queso Fresco, added some cilantro and green onion and it was without a doubt a restaurant quality meal. The sweetness of the crema and the spicy of the adobo... I am blown away. This is so going into my rotation.
Just bought all the ingredients. Thanks Chef John. Ppl think I’m a great cook because of you :)
Chef, I love the humor you sprinkle into your videos. Always great recipes and fun to watch.
@ 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
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!!!!!!
I love his voice! I don’t cook much but I love his sense of humor and his videos! Keep it up Chef John!
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.
Hi Chef John! I've made this now twice in the past week and I'm so glad I did. It's not a difficult recipe and I can see a lot of variations and applications for it. I tried doing one batch without blending the tinga sauce (food processor for the onions/peppers, hand crushed for tomatoes) and I wasn't a fan. The blending I think is really key to getting the flavor evenly distributed. The second batch was made just like how you have and it turned out perfect!
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.
Sir, I have been watching your videos for a long time. They have been one of my inspirations to push my own cooking skills. I must say.... Your voice was MADE for narration. Tone smooth... easy on the ears.. quite cheerful... not over proud. You have a golden voice my friend.
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!
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!
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).
Thanks for all you do Chef John, your videos are very comforting while my life is coming apart.
Hope things get sorted out, dude.
I've always wanted to make TINGA! TY Chef John! You're the best!
I love the recipe and often times use the pressure cooker, it's perfect.
My Mexican friend used to make the most amazing Tinga! Stealing this recipe thanks guy!
Hi Chef John! I just made this recipe after searching your channel for chicken recipes. Instead of just thighs, I used a whole chicken and skipped the blending step since my crushed tomatoes and chipotle sauce were conveniently already smooth. I also added a beef cube instead of chicken because I didn't have any on hand but I still wanted that extra savoury flavour. My family loves it! We even have leftovers to enjoy for tomorrow. Thanks for the recipe~
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!😘
Thank you. Also, we use pinto beans or black beans and corn in the recipes. I serve with cheese on top and avocado. Jalapeno cornbread on the side. Or, as you said, it makes super great tacos the next day! It is a very affordable few meals for feeding a hungry family or crowd! Thank you, again for a great video!
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
Hi Chef John! I made your chicken tinga today and I think I realized I've never truly had a delicious tinga taco. This recipe is over the top delicious! Starting with chicken stock instead of just water, blending the boiled onion into the sauce, and sautéing additional onion for the sauce created some depths of flavor that tinga dreams are made of! We ENJOYED! Thank you for sharing.
Tip: eat this with naan. Made this twice already. Best chicken recipe!
Tinga Masala?
I play your videos on purpose simply to sleep !! your voice is so pleasing just like the food you make
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.
i made this once for my roommate and it became one of his favorite dishes - now I make it pretty regularly. it's so easy, delicious, nutritious, and cost efficient, and it's perfect for students like us. we always serve it on tostadas with some fresh onion, cilantro, and sour cream. thanks chef!
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.
Thanks for making this. I had an old coworker of mine who would get donations from everyone in our warehouse, and make a HUGE pot of this. Slammed it on tortillas, it was fantastic!
Glad I found your channel. Lots I can learn from you and your dish looked really tasty. We love spicy foods. Thanks!
This is an indispensable winter dish. Can’t remember how many times I’ve made this.
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
Just made this tonight and it was delish! I threw it on some fried potatoes, plantains on the side, and topped with fresh avocado, cilantro, and some Greek yogurt (had no crema). The smell was so unique - deep and earthy, tangy and Spicy, slightly sweet and savory. Can’t wait to try on tostada.
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 :)
You are awesomely witty and extremely pleasant to listen to. Making this tonight. Thanks!
Can you do Peruvian causa, Chef John?? One of my favorite dishes when I visited Peru!
My favorit chef of all time! thank you for always sharing your great recipies i'll absolutely try this ..mexican food is the best
"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
I've made this several times it's one of my favorite dishes. I followed your recipe today and it's the best batch I've ever made! Thanks for the great recipes!
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!!
Made this for dinner tonight. Didn't have the canned chipotle peppers, so I just used a heaping tablespoon of ground chipoltle pepper, & a can of San Marzano tomatoes. I sauteed my onions in bacon grease, & added it to the pot, along with the onions, & finished with about four tablespoons of butter, for that velvety smoothness. IT. WAS. AAA-MAZING !!!
1:55 "unless the money is right."😂
I've never heard of Chicken Tinga before, but it looks gorgeous. It sort of reminds me of my own favourite food ever, Spanish Stew with Chorizo, Chicken, chopped Olives, potatoes and roasted peppers. Very rich and tomatoey, fantastic with crusty bread.
I don't know if it's 'authentic' but I know it tastes fantastic.
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
Been eating on this for DAYS! LOVE THIS ONE!
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
This was amazing! I added a can of coconut milk to the "soup" because I have a hard time with spicy things. I had it on tortillas with some lime juice. Wow.
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,
Virtually the same recipe I use for my chile colorado. With beef you have to pan sear and then cook in the sauce until tender. Longer cooking time, but the results are spectacular.
6:48 “You guys are the bosses of making sure your guests give your Tingas lots of Bazingas” 😂💕
Excelente receta ChefJuan ! You are The best! Greetings from Monterrey Mexico 🇲🇽
Please do a chicken mole recipe next!
Made this tonight for a very informal dinner party and everyone loved it! We had it as tacos with cheesy black beans and lime cilantro rice. so super good. thank you so so much for always having delicious recipes!
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.
This works well with pork too. I would have never thought of "transferring the chicken broth to a cardboard box to make handling easier". I'm going to have to try that! Grate idea!
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!
I am Michelle. A woman. THis comes up under hub's acct. I made this for him. He RAVED!!!! I have to make it again today!!
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😩😩😩
This looks great... I work long hours, and have a crockpot at work... I think I can make this into a crockpot version. Mmm good food.
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!
your videos are calming me , after a long stressfull week at work , i relax waching some new ideas for dinner ;D ty friend! keep doing that !
"Homemade chicken stock, that I've transferred into a carton to make it easier to pour" HAHAHAHAHA LMAO
I did a few years cooking on a line in downtown Seattle. One of the Mexican prep cooks made Tinga out of the scraps after they cleaned 100 lbs of Chx for service. Served plain on top of a deep fried corn tortilla. I had never had it before, and was completely mind blown.
I've since moved away, and practiced making it several times now, because it's one of the things I miss about living there. That and fresh Bao/ good Pho....
Can I put chicken fingas in my chicken tinga?
might go well on a chicken winga
Literally what my husband says..
I will try your recipe of course. I've used my chicken tinga to make stuffed bell peppers that I roast first. I make a cup of foil for each pepper to hold them upright, cover the top of the chicken and pepper with cheese and broil or bake to melt the cheese. As the peppers and chicken are already cooked, melting the cheese is the primary reason for the oven time.
"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.
This is awesome! My sis makes Tinga all the time. Less soupy and she uses it to make deep fried quesadillas like in Mexico City. So delish. Love you Chef John.
yazzmita OMG that's the best way to eat tinga in my opinion
yazzmita how would that work out? You fry the quesadillas already made and then pour the tinga on your plate over it? Or do you fry the quesadillas in the tinga with no oil?
Mrpachuko13 You would make a plain cheese quesadilla then when it's done open it and stuff it with warm tinga.
K Franco , Mrpachuko13 that actually sounds easier lol. She makes a tortilla from fresh masa, stuffs it with mozzarella cheese and the tinga, seals it shut and throws it to be deep fried until golden brown 🤤
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)...
This man’s commentary is amazing on so many levels
With some sour cream and a bit of green salsa it taste so awesome!
I like his delivery.
It's very calm.
The way he narrates.
Reminds me of Walken.
The actor.
Not the athlete.
Good recipe.
I will try it.
I will let you know.
How it comes out.
Can you make Arroz con pollo? PLEASE!
This seems like one of those dishes that gets better the older it gets mmm
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 !!
Wow. That tostado was absolutely gorgeous. Literally art. Chef John u are an artist sir
I found his accent funny. There are moments where I close my eyes and I hear the voice from America’s Funniest Videos
You are one funny chef! Fun to have in the kitchen not yelling at you. 🥰😘
I'm guessing if you let the chicken sit in that sauce in the fridge overnight, it's even better the next day.
Youre just right...keep the video's coming, love your style and recipes!!
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!