Oh dear God, don't make me eat that.๐ Yes, I agree that this time of year (December) canned tomatoes are much better than the pink tomato like things in the grocery store that taste like nothing. Canned tomatoes are usually canned the same day (night) that they are picked at the height of their season. Well done, Rick. You can be sure I'm gonna try to do this dish.
Rick we go way back when you would be on PBS traveling all over Mexico getting these wonderful authentic recipes. I will be making this dish it looks easy and delicious. โค๏ธ๐งโ๐ณ
Ok, I whipped this one out less than 12 hours after you posted. With the exception of the 2 tsps of NaCl, mine was spot on. This was excellent, thanks Rick.
I just made a very similar version of this using leftover Thanksgiving turkey and it turned out amazing. I'll have to try with the browned pork next time!
Rick, I've been a fan of yours for such a long time and only recently discovered your channel. Thank you so much for these videos. The way that you explain and lay out everything is perfect. They bring me so much joy and inspiration.
My family is from a small town in Puebla called Chipilo. We are all Italian, however been in Mexico since the 1800s. I've not been back in quite a long time and looking for a recipe for molotes con papas de tinga.
As advertised, this is a very straightforward and absolutely delicious dish. I made only one change, substituting sweet potato for the potatoes. I just find sweet potatoes more interesting. We used the dish as a taco filling using homemade tortillas, which just took it way, way over the top!
I made this for dinner tonight and got rave reviews. You are so right when you said this is the best for those who are a bit hesitant when it comes to spicy food. I used the "recommended" amount of chipotle and it was perfect for my guests. I referred to both the written recipe and your taped instructions in the preparation. I enjoy it all!! Thank you Chef!
Your cooking method is almost the way of preparing carnitas – is there a reason, other than having some liquid for later, that you can't save cleaning a pot and just make carnitas in the skillet (adding the chorizo towards the end) and then going from there? ๐
Crockpot Beef Short Ribs | Short Ribs Recipe#Shorts
Oh man that looks soo good ๐
Hello Chef๐จโ๐ณ
Where can i buy a ceramic covered cast iron cazuela like yours??
-Thankx
Oh dear God, don't make me eat that.๐ Yes, I agree that this time of year (December) canned tomatoes are much better than the pink tomato like things in the grocery store that taste like nothing. Canned tomatoes are usually canned the same day (night) that they are picked at the height of their season. Well done, Rick. You can be sure I'm gonna try to do this dish.
Rick we go way back when you would be on PBS traveling all over Mexico getting these wonderful authentic recipes. I will be making this dish it looks easy and delicious. โค๏ธ๐งโ๐ณ
Ok, I whipped this one out less than 12 hours after you posted. With the exception of the 2 tsps of NaCl, mine was spot on. This was excellent, thanks Rick.
So many wonderful cooking techniques here.
I just did a Tinga recipe but it was pollo… you're on thin ice Ricky boy!
Great video by the way.
Very nice I will try this one.
Post your vids on Rumble too.
I definitely will have to make this
I definitely will have to make this
Dinner tonight!
Outstanding! I am going to make it soon!
Good one Rick. I am willing to try it.
It's like a stew. I love pork stew. ๐ ๐๐๐๐คฃ
i love how you make mexican food bro keep up the good work thumbs up
Rick makes me seem like Iโm a better cook than I really am. Canโt wait to try this one.
The boss of Mexi cuisine, beautiful dish!
Was anybody else irked by that piece of tomato Chef Bayless left in the pan? ๐.
TOMATOES IN A CAST IRON PAN ; GUESS YOU LIKE YOUR TINGA WITH IRON FLAVOR ??!
I just made a very similar version of this using leftover Thanksgiving turkey and it turned out amazing. I'll have to try with the browned pork next time!
Rick, I've been a fan of yours for such a long time and only recently discovered your channel. Thank you so much for these videos. The way that you explain and lay out everything is perfect. They bring me so much joy and inspiration.
Potatoes, too much Rick. Too much.
Hey, Rick! That braising steps looks like it could be done with sous vide. What temp and time would you suggest?
My abuela would always say you always eat tinga on tostadas she never served with tortillas
I'm here to introduce you to my favorite today…until tomorrow. I love you guys but just say the dish and we'll love you the same
is mexican oregano the same as celantro
This takes me back to my days in So. Cal. when Rosa would make her chicken tinga.
Love your videos. Would visit your restaurant but I don't spend any money in blue states anymore.
My family is from a small town in Puebla called Chipilo. We are all Italian, however been in Mexico since the 1800s. I've not been back in quite a long time and looking for a recipe for molotes con papas de tinga.
Still hoping for that recipe for pickled moritas!
As advertised, this is a very straightforward and absolutely delicious dish. I made only one change, substituting sweet potato for the potatoes. I just find sweet potatoes more interesting. We used the dish as a taco filling using homemade tortillas, which just took it way, way over the top!
If i were to use chicken instead of pork, what would i have to do different?
in a pinch, would it be ok to roast, in the oven, canned tomatoes until charred for flavor?
I made this for dinner tonight and got rave reviews. You are so right when you said this is the best for those who are a bit hesitant when it comes to spicy food. I used the "recommended" amount of chipotle and it was perfect for my guests. I referred to both the written recipe and your taped instructions in the preparation. I enjoy it all!! Thank you Chef!
well, I know what I am going to be making this weekend!!
Hello Rick. Could you explain the Use of Poblana vs Poblano?
Your cooking method is almost the way of preparing carnitas – is there a reason, other than having some liquid for later, that you can't save cleaning a pot and just make carnitas in the skillet (adding the chorizo towards the end) and then going from there? ๐