A que la tingada!
3 pounds of chicken
2-3 Chipotle Chile peppers in adobo
1 tsp oregano
1 tsp pepper
3 garlic cloves
3 bay leaves
salt to taste
- Place chicken in pot with 1/2 a onion, 1 bay leaf, 1 garlic clove and salt. Cook until done.
- Blend tomatoes, 2 garlic cloves, 2-3 chipotle peppers with some of the adobo with one cup of water. Set aside.
- Add some lard or oil to a pan.
- Sauté 1 onion (julianed) with 1 tsp of oregano and 2 bay leaves.
- Add tomato mix.
- Add salt and pepper to taste.
- Let simmer for 2 minutes and then add the chicken.
- Let it simmer for 5 minutes with the chicken.
As simple as this recipe might seem, it was tasty enough to be featured in the Food section of The New York Times. If you would like to taste test it for yourself, you can find my Abuela’s recipe below.
2 pounds of Beef Sirloin Tip Steak
2 chiles California
5-8 chiles Japones
1 garlic clove
lard or cooking oil
salt to taste
- Slightly roast chiles.
- Boil tomatoes until soft.
- Once tomatoes are done, blend with chiles, garlic, salt, 1/2 cup of water and set aside.
- Cut meat into cubes.
- Place meat in a pan with 1/3 cup of water, and salt on medium heat.
- Once the water has evaporated, add a tbsp of lard to the meat and continue cooking until it has melted.
- Add chile sauce, lower heat and let it simmer for 5 minutes.
- Taste for salt.