Hi, I'm Chef Ana Garcia, and welcome to Tepoztlán, Mexico.
Sunday is family day,
so we usually get together for a big lunch.
Today I'm making one of our family's favorite recipes: tinga de pollo.
But first, let me show you around our little hometown
and the traditions that shape the way we eat.
Tepoztlán is a town that is only 40 minutes away from Mexico City.
While Mexico City is a very cosmopolitan town,
Tepoztlán is frozen in time.
My husband, Rob and I, are very lucky to be able to live with our children
in the same place that we run La Villa Bonita,
a little boutique hotel where we have culinary vacations.
What drives me is,
to keep traditional cooking techniques alive
and to feed my children food that is nutritious and valuable to their lives.
So for the tinga de pollo, we're going to be using tomatoes,
onion, and garlic that we got at our farmers market,
and some cooked chicken that I bought yesterday,
and then we pre-cooked it and just shredded it.
One of the traditional cooking tools that I love to use is the molcajete.
And today I'm going to use it to grind my chilies
and a little bit of tomato.
So I'm going to start by putting my chilies in
because that is the hardest part to grind.
And then you always want to put your stone, or piedra,
the smallest part on the palm of your hand,
and then grab it like that.
And then I'm going to start grinding it.
Okay?
If I feel that I need a little more grit,
I'm just going to pound it a little bit.
So now that my chilies are nicely powdered,
I'm going to add some of these tomatoes in here and grind them.
Not every Mexican uses it, but it's very typical for salsas,
for guacamoles, for grinding spices.
Okay, we're ready to put them in the tinga.
First we're going to add the chorizo in here
and just break it apart, sort of like ground meat.
Now I'm going to add the onion once the chorizo has cooked through.
I'm going to add in here my garlic
and then we're going to add the tomatoes.
Just fresh tomatoes first.
Add the chicken and the tomatoes that I previously roasted with the chipotle.
Tinga de pollo is good for kids because it has a ton of veggies in it
and then obviously I also like to give my kids protein,
so it has the chicken and it has the chorizo.
Now that we have all our ingredients,
I'm just going to let them cook for at least 10-15 minutes.
Listo! La tinga de pollo.
Another tip for busy moms is to throw everything in the crockpot
and when you get home, it's ready.
My dad's coming, my mom, my sister, Carmella,
my brother, David, and then obviously my kids and my husband.
A lot of things I know about hosting people,
I learned from my mother.
She's an amazing hostess.
She knows how to set a table perfectly,
how to set flowers.
[speaking in Spanish]
My husband is going to make some lemonada for all the kids,
which is what we call agua fresca in Spanish.
Cheers!
Thank you for joining us for lunch.
Remember that eating healthy can be fun
and I hope that your kids enjoy this as much as mine do.
Now check out a healthy recipe inspired by my tinga de pollo.
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