Add flavor to your inbox.
20 minutes Cooking
Classic Recipes, Local Secrets
The Secrets of Real Mexican Homecooking
New and Rediscovered Recipes for Contemporary Kitchens
EN • ESP
ENGLISH • ESPAÑOL
I had a blast cooking at The Today Show in New York. I made Chicken Tinga and shared just two ways, out of a thousand, that one can refashion Chicken Tinga into: Tostadas and Tinga’Dillas (Yep! made up the name!).
Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce The tortillas are dipped into the luscious mole and…
Carne con Chile Burritos Carne con Chile Burritos recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power" For…
Corn, Cheese and Chile Verde Tamales Corn, Cheese and Chile Verde Tamales recipe from Pati's Mexican Table Season 9, Episode…
Chile Rubbed Pork Chop Chile Rubbed Pork Chop recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños" 4…
Pati's Mexican Table • S8:E7
55 minutes Cooking
Pati's Mexican Table • S8:E1
3 hours 30 minutes Cooking
Pati's Mexican Table • S6:E1
35 minutes Cooking
Pati's Mexican Table • S7:E8
2 hours 25 minutes Cooking
9comments inNBC Today: Chicken Tinga
I saw your show for the first time today 7/16/11 on Create channel, already love ya i printed out the recipes and so simple yet look pretty tasty. I’d love to buy your cookbook if you have one. And love your accent. Your website is in my bookmark for me to help me with my dishes. I can cook but I cant cook if that makes any sense.
thank you for your freshness of cooking
I just recently saw the show and I have to say, “I loved it!!” Keep up the good work. I like cooking though I’m not very good at it, but you make me want to keep trying.
Exploring your site, and I love this Chicken Tinga idea. I like to make things to keep in the fridge for on-the-fly meals. Fillings and toppings for rice, tortillas, chips, and salads. Tinga definitely goes into my rotation. Versatile, and it adds just two new ingredients to my pantry – and I can grow tomatillos if we like them!
Well, I had my first Tinga delivery experience to a group of friends & family. The wow factor was had, I’m now in demand and it encouraged my desire to cook more dishes Mexican. I even made the salsa verde, sans the Cilantro of course since it tastes like soap to me. Made one mistake, I seeded the Serranos which led to no heat what so ever. Better safe than sorry with the soft palates I was serving. Wanted to say thank you, the Tinga recipe is responsible for my newly found love of cooking. The next time I make it for myself, I’m using the whole can of poblanos with the peppers as well as both Serranos in the salsa. The hotter the better.
Hi New Cook,
So glad it was a good experience! Yeah, if you want more heat… leave the seeds in there ; )
I’ve been struggling with learning to cook and it’s recently “clicked”. I was simply a cooking illiterate. Being a transplant from San Francisco to Puerto Rico, I have dearly missed the Mexican food from the mission and decided I’m going to have to make my own to satisfy my cravings. The Puerto Rican version is too far off to satisfy the mission style. This Tinga recipe turned it up a notch and cures the cravings. Easy and something I expect a ‘wow’ from when I make it for others. Use it as burrito or taco meat, you won’t want to use Topatio! Also, it’s even better a day or two after. Next, carnitas and tomatillo salsa…
Thrilled to hear this!
I enjoyed your quest spot on the Today Show 7/12/2010.
Your Chicken Tinga recipe looked great. I would love to try it.
Is it possible to send me the recipe?
Hi John, Thank you! The recipes are right here in this post at the end. You can even print them out!
Your email address will not be published.
This site uses Akismet to reduce spam. Learn how your comment data is processed.