1 . Can I Substitute Ingredients in Pati’s Recipes?

Yes! Pati’s recipes are versatile, and you can substitute ingredients based on availability or dietary preferences. For example, swap queso fresco with feta cheese or use flour tortillas instead of corn tortillas if needed. Just remember, small changes may slightly alter the dish’s authentic flavor.

2 . Where Can I Find Hard-to-Source Mexican Ingredients?

Many specialty ingredients like dried chilies, masa harina, or epazote can be found at local Latin markets or online stores. Check the international aisle of your grocery store for common items like canned tomatoes, Mexican crema, and tortillas.

3 . How Do I Store Leftovers Properly?

Store leftovers in an airtight container in the fridge for up to 3-4 days. Dishes like Mole or enchiladas reheat beautifully on the stovetop or in the oven. For long-term storage, freeze soups and stews in freezer-safe containers for up to three months.

4 . Are Pati’s Recipes Beginner-Friendly?

Absolutely! Pati’s Mexican Table offers a range of recipes, from simple tacos and guacamole to advanced dishes like tamales. Beginners can start with quick and easy options and gradually take on more complex recipes as they grow confident.

5 . What’s the Best Way to Enhance Flavors in Mexican Dishes?

Roasting vegetables, toasting spices, and using fresh ingredients are key to enhancing flavors. Don’t skip garnishes like lime juice, cilantro, or queso fresco—they add a burst of freshness that completes the dish!

Pati's Mexican Table: How to Master Authentic Mexican Recipes

Name: How to Master Authentic Dishes with Pati's Mexican Table Recipes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 boneless, skinless chicken breasts; 4 cups water or chicken broth; 1 tsp salt; 1 bay leaf; 1 tbsp olive oil; ½ white onion, thinly sliced; 3 garlic cloves, minced; 3 medium tomatoes, chopped; 2 tbsp tomato paste; 2 chipotle peppers in adobo sauce (adjust for spice level); ½ tsp dried oregano; ½ tsp salt; ½ tsp black pepper; 1 cup chicken broth (from the poached chicken); Corn tortillas or tostadas; ½ cup crumbled queso fresco (optional); ½ cup Mexican crema or sour cream; ¼ cup chopped cilantro; Lime wedges

Description

Inspired by Pati Jinich’s Mexican Table, this recipe brings the heart of authentic Mexican cuisine to your kitchen. Known for bold flavors, fresh ingredients, and comforting home-cooked meals, this dish reflects Pati’s signature style—a blend of traditional and modern Mexican cooking. This Chicken Tinga (Tinga de Pollo) recipe features tender shredded chicken simmered in a smoky, tangy tomato-chipotle sauce, perfect for tacos, tostadas, or rice bowls.

Ingredients

Scale

For the Chicken:

2 boneless, skinless chicken breasts
4 cups water or chicken broth
1 tsp salt
1 bay leaf

For the Tinga Sauce:

1 tbsp olive oil
½ white onion, thinly sliced
3 garlic cloves, minced
3 medium tomatoes, chopped
2 tbsp tomato paste
2 chipotle peppers in adobo sauce (adjust for spice level)
½ tsp dried oregano
½ tsp salt
½ tsp black pepper
1 cup chicken broth (from the poached chicken)

For Serving:

Corn tortillas or tostadas
½ cup crumbled queso fresco (optional)
½ cup Mexican crema or sour cream
¼ cup chopped cilantro
Lime wedges

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Instructions

Cook the Chicken:
- In a pot, bring water or chicken broth to a boil.
- Add chicken breasts, salt, and bay leaf, then simmer for 15 minutes or until fully cooked.
- Remove chicken, shred with forks, and set aside. Save 1 cup of broth for the sauce.
Prepare the Tinga Sauce:
- Heat olive oil in a pan over medium heat.
- Sauté onions for 3 minutes, then add garlic and cook for another 30 seconds.
- Stir in tomatoes and tomato paste, cooking for 5 minutes until softened.
- Blend mixture with chipotle peppers, oregano, salt, black pepper, and 1 cup broth until smooth.
Simmer the Chicken:
- Pour the blended sauce back into the pan.
- Add shredded chicken, stirring well. Simmer for 10 minutes until flavors combine.
Serve & Enjoy:
- Spoon chicken tinga onto tostadas or tortillas.
- Top with queso fresco, crema, chopped cilantro, and a squeeze of lime.

Notes

For Extra Smokiness: Add more chipotle peppers or a dash of smoked paprika.
Serving Variations: Serve over rice, in tacos, or as a filling for burritos.
Storage: Keeps well in the fridge for up to 3 days or can be frozen for up to 1 month.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 portion
Calories: 280
Sugar: 5g
Sodium: 600mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 38g
Cholesterol: 90mg