Crazy for Tepache

I am crazy for Tepache. Gently sweet, with an innocent hint of home brewed alcohol, a deep freshness and a gorgeous amber color.

Tepache: A home made fermented drink that comes from the state of Jalisco – also breeding ground of other Mexican symbols like Tequila, Charros and Mariachis. Tepache has a base of fresh pineapple, true cinnamon, piloncillo and water and has been drank in Mexico since Pre-Colonial times.

I have made it many times throughout my life.

First, when Daniel and I moved to Texas, to celebrate our finding piloncillo at a U.S. grocery store. Later, when we moved to DC, to soothe the heat of that first long summer and to make our new home, feel like home. A couple years ago, I brewed liters to share with a large crowd for a class I taught on foods from Jalisco.

Then, I forgot about it. Until this summer, when we moved, the heat started pumping up and I unpacked my old clay pot from Tlaquepaque, Jalisco. A pot that is perfect for brewing Tepache, which is so simple to make. That is, if you can keep an eye on it.

You need to find a ripe pineapple. Almost entirely yellow and soft to the touch.

Tepache 1

After you rinse it, remove the top.

Tepache 2
Do away with the bottom too…

Tepache 3

 

Cut into thick slices, whichever way you want, horizontal or vertical, including the peel. The peel will help the drink ferment and give it an interesting depth of flavor.

Tepache 4

 

Cut the slices into thick chunks (yeah, I do love my knife…)

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There you go, the gorgeous work of a fine, loyal knife…(I so, so, so, love my knife)

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Pour water into the pot. If you don’t have a clay pot, use any kind of large pot…

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Drop in a cinnamon stick, preferably true cinnamon, if handy…

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Drop in the piloncillo, which gives anything it touches that rustic small Pueblo flavor. Just throw it all in there. No need to chop. No need to shred. It will dilute in the water as you bring it to a simmer.

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Oh…, and five or six whole cloves, for that touch of spice.

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Bring it to a boil and simmer for about 10 minutes. You know the liquid is ready when the piloncillo has diluted and you get this lovely light brown color…

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Light amber.

Here, you can see the color of the liquid better with my grandmother’s glass spoon. Light amber.

Gorgeous amber.

And it gets even better after you add the pineapple…

Tepache 12

 

Turn off the heat, and add the pineapple chunks.

Tepache 13
Cover the pot and let the mixture sit and rest, and begin to ferment, for two days, or about 48 hours. Any area of your kitchen is fine, preferably the warmest area, where you won’t have to move the pot around for that period of time.

Tepache 14
After two days, the liquid will begin to show some bubbles. That’s when its ready for you to pour in the beer to speed up the fermentation process. You can go the old fashioned way, and not add any beer and let it sit for another week, or more…

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Any lager that you like. Dos Equis works for me.

Tepache 16
Cover the mix, and let it sit for about 12 to 15 hours more.

Now, remember I just said Tepache is so simple to make, if you can keep an eye on it? Well, right after I poured the beer in this step above, I had to leave for New York. My husband was left in charge of keeping an eye on the Tepache, but he was too busy keeping an eye on our three monsters.

So the Tepache ended up tasting like vinegar.

The trick is, right after you pour the beer, don’t let it sit for more than 12 to 15 hours. After that time, strain it and either drink it or place it in a big pitcher in the refrigerator.

Tepache 17
So there I went again… and this time, we were all keeping an eye on the Tepache. It went so fast!

Now we are at it again, once more… But my lesson learned: you have to watch your own Tepache.

Print Recipe
4 from 5 votes

Tepache

Tepache: A home made fermented drink that comes from the state of Jalisco – also breeding ground of other Mexican symbols like Tequila, Charros and Mariachis. Tepache has a base of fresh pineapple, true cinnamon, piloncillo and water and has been drank in Mexico since Pre-Colonial times.
Prep Time5 minutes
Cook Time2 days 12 hours
Course: Drinks
Cuisine: Mexican
Keyword: beer, cinnamon, cloves, cocktail, piloncillo, pineapple, Recipe
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 1 ripe pineapple or about 3 cups
  • 4 liters water or 16 cups
  • 1 pound piloncillo or dark brown sugar
  • 1 cinnamon stick
  • 5 whole cloves
  • 1 cup lager beer

Instructions

  • Using the traditional big eathenware jug (or a large pot), bring to a boil the 16 cups water along with the piloncillo, cinnamon stick, and whole cloves. Simmer, stirring once in a while, for about 10 minutes or until the piloncillo has dissolved.
  • While the water is simmering, wash the pineapple thoroughly, and remove the stem and bottom. Cut it into 2 inch cubes, without taking off its rind.
  • Once the flavored water is ready, add in the pineapple chunks and cover. Let rest for 2 days, or 48 hours, in a warm area of you kitchen. The mixture will begin to ferment and bubble on the surface. Add a cup of lager beer, stir well, and let it sit for up to 12 hours more. Don't let it ferment much longer, or you may end up with vinegar instead!
  • Strain tepache through a fine strainer or cheesecloth, and serve very cold. You can either refrigerate it or serve over ice cubes.

Chicken Tinga for Today (Show) and Everyday!

What to cook for the Today Show?

With so many options being juggled in my head, I was growing restless as the date got closer.

As I started exchanging emails with one of the producers, I began to throw ideas: what about different kinds of Salsas, variations of that irresistible cold and wet Tres Leches cake, funky versions of Guacamole, or a sample of fresh Ceviches…?

Or, wait. How about something easy, tasty and flashy like Tequila, Cream and Chipotle Shrimp? It’s so much fun to prepare, I told the producer. You ignite the pan, the flames come up right after the shrimp begin to brown, and then they wind down right before you pour the cream. Your guests feel special and impressed…

I had to agree that we were better off staying away from igniting anything on the set.

Oh, I got it! A chicken dish. Everyone wants a good chicken dish in their recipe box. And one of the tastiest ways to eat chicken in Mexican kitchens, no doubt about it, is Chicken Tinga.

Although it comes from the state of Puebla, it is so popular, that it is eaten throughout the country. So of course there are countless variations.

I have a favorite version. One that I have tweaked through the years until I found a balance of flavors that needs no more tweaking, if you ask me…

Chicken Tinga 4c-thumb-510x342-1318
A great thing about the Tinga, is that you only need a handful of ingredients. Some are familiar to everyone, like tomatoes, onion and garlic. The other needed Mexican
ingredients are readily available throughout the US these days, and people should become familiar with them, as they are absolutely blissful.

Such is the case of the Tomatillos, pictured above next to their cousins, the tomatoes… and the Chipotle Chiles in Adobo Sauce.

Chicken Tinga 6-thumb-510x342-1324
Pump up the sweetness of the tomatoes, the tart notes of the Tomatillos and the rich smoky, depth of the Chipotles with some Marjoram, Oregano and Thyme, Salt and Pepper….

Chicken Tinga 5a-thumb-510x342-1320
Add some already cooked and shredded chicken, and you have a winner.

Catchy and irresistible, starting with the name, the Tinga is easy to prepare, packed with flavor, and once you make it, can be refashioned in a thousand ways. Plus it stores in the refrigerator well, and it’s one of those dishes that add on flavor as its reheated.

After talking with Bianca, the food stylist in charge at the Today Show, we decided to cook the Tinga, and show the viewers a couple choices of how to play with it: Tostadas and what can be called Tinga’Dillas.

Here is Bianca on the set, right before the segment. She rocks, friends.

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This is Bianca’s hand, making a beauty out of the deliciously messy Tostada…

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Here, that’s a zoom out.

OK. It is so crazy in that set, but oh so fun, fun, fun crazy… And the whole food styling team is amazing.

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That is the front of the set. Allison (there in the corner of the photo below) and I chose some colorful pots and pans to do the demo.

And you see that clock under the screen? It says 9:39. Segment was going to be shot at 9:46. Yes, I got dizzy and nauseated, and hyper and sleepy all at the same time…

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So aside from the Chicken Tinga demo, there were the Tinga’Dillas paired with Guacamole and Grilled Corn…

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And the Tostadas, set on that rustic piece of stone. We were going to do the Fresh Cheese and Mexican Cream, last minute…. to take it over the top. Why not?

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The 4 minutes flew by.

When all was said and done, we ate the Tostadas and the Tinga ‘Dillas. And after that, we hugged. I hugged them so tight, out of thankfulness, everyone there was so generous and warm.

From the lovely woman Roma, who fixed my hair (Thank the Heavens, I never know what to do with it and always pull it up), to the hilarious Gilberto, who did my make up (Thank the Seas,  because I can hardly curl my eye lashes properly), to the professional Food styling team with Bianca and Allison and the rest, to the generous and kind producers Vivian and Alicia…

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… and the gorgeous and warm hosts Natalie Morales and Ann Curry (who are even prettier in person, I swear!).

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Oh Boy. What a team! If you want to watch the segment click here.

The Tostadas and Tinga’Dillas are perfect for casual entertaining. They can be messy, but its a delicious kind of messy. And after all, its the middle of the summer. If you get too messy, just turn on the hose.

chicken tinga or tinga de pollo
Print Recipe
4.80 from 5 votes

Chicken Tinga

One of the tastiest ways to eat chicken in Mexican kitchens, no doubt about it, is Chicken Tinga. Although it comes from the state of Puebla, it is so popular, that it is eaten throughout the country. So of course there are countless variations. I have a favorite version. One that I have tweaked through the years until I found a balance of flavors that needs no more tweaking, if you ask me…
Prep Time1 hour 10 minutes
Cook Time30 minutes
Total Time1 hour 40 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: chicken, chipotles in adobo, Pollo, Puebla, quesadillas, Recipe, tacos, tinga, tortas, tostadas
Servings: 4 servings (makes about 5 cups)
Author: Pati Jinich

Ingredients

  • 3 tablespoons safflower or corn oil
  • 1/2 white onion about 1/4 pound, slivered
  • 2 garlic cloves chopped
  • 8 roma tomatoes or about 2 pounds, rinsed
  • 2 tomatillos or about 1/4 pound, husks removed, rinsed
  • 1/2 teaspoon crumbled dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 1/2 to 2 teaspoons kosher or sea salt or more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons sauce from chipotle chiles in adobo can add whole chiles if more heat is desired
  • 5 cups cooked shredded chicken

Instructions

  • Place the rinsed tomatoes and tomatillos in a medium saucepan and cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook for 8 to 10 minutes, or until the tomatoes and tomatillos are soft, thoroughly cooked, and smooshy but not coming apart. Remove them with a slotted spoon. Place in the jar of a blender or food processor and blend until smooth.
  • Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until it becomes fragrant and lightly browned, about 1 minute.
  • Pour the tomato/tomatillo sauce on top and sprinkle the oregano, marjoram, thyme, salt and black pepper. Spoon in the chipotle Chiles in Adobo sauce. If you want it spicy, you may drop a whole Chipotle Chile in Adobo in there as well. Let the sauce simmer, stirring now and then until it seasons and deepens its red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce may want to jump out over your burners.
  • Toss in the chicken and combine with the sauce. Let it cook, stirring casually, until the chicken has absorbed almost all of the juices and the mix is moist but not juicy.

Notes

Tinga de Pollo
chicken tinga or tinga de pollo
Print Recipe
4 from 3 votes

Chicken Tinga Tostadas

Catchy and irresistible, starting with the name, Chicken Tinga is easy to prepare, packed with flavor, and once you make it, can be refashioned in a thousand ways, such as on tostadas.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Antojos, Appetizer, Main Course
Cuisine: Mexican
Keyword: chicken, Pollo, Recipe, tinga, tostadas
Servings: 12 tostadas
Author: Pati Jinich

Ingredients

  • 12 corn tostadas such as Guerrero or Mission
  • 1 1/2 cups refried beans warmed up (can be home made or store bought)
  • 3 cups chicken tinga recipe above
  • 1 cup iceberg or romaine lettuce thinly sliced
  • 1 ripe Mexican avocado pitted, peeled, and sliced
  • 1/2 cup queso fresco Cotija or farmers cheese, crumbled
  • 1/2 cup Mexican or Latin style cream
  • Salsa of your choice such as salsa verde, optional

Instructions

  • Place the tostadas on a large platter.
  • Layer a couple of tablespoons of refried beans on the tostada. Spread a couple tablespoons of chicken tinga on top and garnish with about 1 or 2 tablespoons lettuce, 1 or 2 slices of ripe avocado, 1 or 2 tablespoons of crumbled queso fresco and Mexican cream.
  • Serve the salsa on the side for people to drizzle as much as they want.

Notes

Tostadas de Tinga de Pollo
chicken tinga or tinga de pollo
Print Recipe
4 from 4 votes

Tinga Dillas

Catchy and irresistible, starting with the name, Chicken Tinga is easy to prepare, packed with flavor, and once you make it, can be refashioned in a thousand ways, such as a filling for quesadillas.
Prep Time0 minutes
Cook Time10 minutes
Total Time10 minutes
Course: Antojos, Appetizer, Main Course, Snack
Cuisine: Mexican
Keyword: Antojo, chicken, Pollo, Quesadilla, Recipe, tinga, tortilla
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 8 large flour tortillas
  • 4 slices Monterey jack cheese muenster cheese, or Mexican manchego
  • 2 cups chicken tinga recipe above
  • 2 cups guacamole home made or store bought, on the side

Instructions

  • Heat a non-stick skillet or comal over medium-low heat. You may also use the grill. Once hot, after 3 or 4 minutes, layer 2 flour tortillas, the cheese slices and the Chicken Tinga. Place 2 flour tortillas on top of the open ones, and let them cook until the tortilla on the bottom has begun to harden a bit. Flip to the other side with the help of a cooking spatula and let the quesdillas continue to warm up, until the cheese has completely melted and the tortillas have hardened on both sides.
  • Repeat with the rest.
  • Serve with guacamole for your guests to spoon on top.

Notes

Quesadillas de Tinga