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Thu Jun 11, 2020, 03:12 PM

Chicken Tinga Recipe

Late today, I know! This week we made the Mexican Puebla recipe for chicken tinga. This is not a completely traditional version of this dish, as it is typically made with chipotle in adobo, and we used dried chipotle and annatto instead. You can use any leftover roast chicken or even fried chicken for this. If you have the skin, getting it nice and crispy to chop up and sprinkle on top would is an awesome thing, just remember to keep it skin-side-up and remember it won't get crispy in the pan, only after it's drained a little.

Toppings are, of course, a personal thing. We use feta instead of of the more traditional Cotija because we like it and it's much easier to find! Parsley is actually more traditional in this dish, but we prefer cilantro.

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Reply Chicken Tinga Recipe (Original post)
Saviolo Jun 11 OP
trof Jun 11 #1
Saviolo Jun 11 #2

Response to Saviolo (Original post)

Thu Jun 11, 2020, 07:29 PM

1. Looks mouth watering. Love your recipes.

For us cilantro intolerants maybe flat leaf or Italian parsley?
Or just leave it out might be easiest.
Anyway, thanks.

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Response to trof (Reply #1)

Thu Jun 11, 2020, 08:02 PM

2. Flat leaf parsley is actually more traditional.

This is a Puebla recipe, and was influenced by Europeans in that region, so it is more traditional to use flat leaf parsley. We use cilantro 'cause we like it in this recipe, but parsley is a totally valid substitute.

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