{"id":708,"date":"2017-05-05T07:00:51","date_gmt":"2017-05-05T07:00:51","guid":{"rendered":"http:\/\/www.kitchenfairy.ca\/?p=708"},"modified":"2021-04-25T19:41:17","modified_gmt":"2021-04-25T19:41:17","slug":"tinga-poblana-tacos-with-chicken-chorizo-sausage","status":"publish","type":"post","link":"https:\/\/www.kitchenfairy.ca\/staging\/1035\/tinga-poblana-tacos-with-chicken-chorizo-sausage\/","title":{"rendered":"Tinga Poblana Tacos with Chicken & Chorizo Sausage"},"content":{"rendered":"

These spicy and smoky Mexican tinga poblana tacos are the best! Tacos with shredded chicken, chorizo sausage, onion, garlic, lime juice and spices, in a unique and smoky chipotle tomato sauce make the perfect weeknight dinner.<\/p>\n

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In Spanish the word \u201ctinga\u201d (teen-gah) means stew and the word \u201cPoblana\u201d is the region in the state of Puebla Mexico where this dish originated. This tinga poblana is like a Mexican version of chili con carne without the beans and with a much more distinct flavour. Traditional chili recipes pale next to this flavourful tinga!<\/p>\n

Not only do these tinga poblana tacos make a great weeknight dinner, they\u2019re also ideal for game nights, cinco de mayo and pot lucks.<\/p>\n

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How I discovered tinga poblana<\/h2>\n

I had tinga poblana for the first time many years ago while visiting Zihuatanejo, Mexico.\u00a0The waiter at a restaurant we were dining at recommended tinga poblana tacos and assured me I would love them. I had never heard of them before and decided to go with his suggestion.<\/p>\n

And what a great recommendation! The flavour was incredible, and it was the most memorable dinner I had in Mexico. When I got home I tried to duplicate the flavours by developing this chicken and chorizo sausage recipe. I came pretty darn close to the authentic version I had in Mexico!<\/p>\n

How to make tinga<\/h2>\n

Start by poaching the chicken.<\/p>\n

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Gather all the ingredients.<\/p>\n

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Brown the chorizo sausage.<\/p>\n

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Add all the remaining ingredients to the pot and cook until reduced.<\/p>\n

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Chipotles in adobo sauce<\/h2>\n

Chipotles in adobo sauce are smoked and dried jalape\u00f1os that are rehydrated in a sweet and tangy puree of tomato, vinegar, garlic and spices. They come in a small can that\u2019s packed with spicy heat and lots of smoky flavour.<\/p>\n

Look for chipotle peppers in adobo sauce in the Mexican section of your grocer. When you open the tin, finely mince the entire contents (by hand or with a mini food processor). Reserve leftover puree in a small mason jar and store in the refrigerator. You can also freeze small portions of the puree in ice cube trays, remove them and store the cubes in a zipper bag in the freezer.<\/p>\n

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Feel free to adjust the spice level in this dish to suit your family \u2013 but don\u2019t skip the total amount of the chipotle peppers in adobo sauce as that\u2019s what gives the dish its unique deep and smoky flavour. Even just 2 teaspoons of chipotles is enough for a mildly spicy and smoky flavour.<\/p>\n

Tips on how to use leftover chipotle<\/h2>\n

One of my favourite ways to use leftover chipotle is to add some to tomato ketchup to create chipotle ketchup. My family loves this spicy ketchup with home fries! You can also add some to eggs, dips, salsa, nachos, meat marinades, soups, or to anything where you desire a smoky and spicy flavour. I\u2019m now addicted to chipotle in adobo sauce and always have some on hand!<\/p>\n

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Chorizo sausages<\/h2>\n

It\u2019s important to purchase fresh chorizo sausages and not the dry cured version.\u00a0The fresh chorizo sausage crumble gives this recipe the best flavour. If you can\u2019t locate chorizo sausages, then replace them with fresh spicy Italian sausages.<\/p>\n

Tips for making tinga<\/h2>\n