slow cooker chicken tinga on tostada - Kate Shungu/Daily Meal Tinga, originally from the state of Puebla, Mexico, is a smoky, spicy dish of shredded meat in a rich tomato sauce, which is seasoned with ...

As it is probably with most families, one of the strongest connections to the generations that came before us is that of the food coming out of our kitchens. Whether it’s learning to make your ...

Sunday Supper: Dinner in 1 hour, 10 minutes (45 minutes active time) Tinga is poached chicken or other meat tossed in a light tomato-chipotle sauce and served with tostadas or fresh bread. The entire ...

In a medium Pot, combine the chicken, onion halves, whole garlic clove, and 1 tablespoon of salt. Add water to cover and bring to simmer over a medium-high heat. Simmer, uncover, until the chicken is ...

“It’s just tinga,” she said, laughing, a little dubious, “you don’t know tinga?” Tinga hails from Puebla, a state in Southern Mexico where meat is often braised in chile-based sauces. For her recipe, ...

In a saute pan add the shrimp and cajun seasoning, and cook until the shrimp is ready. On a flat top or in a hot nonstick pan add 1/4 of the mozzarella, then put one tortilla on top, and flip after a ...

While I was growing up in San Diego, dinner often revolved around something tucked into a soft or store-bought hard corn tortilla. Usually it was in the form of a taco, filled with seasoned shredded ...