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El Restaurante Mexicano
Winter 2002
Recipe from Chef Jose Luis Chávez, Tiawanna's Mexican Restaurant, Aurora, Ill.
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STREET FOODS OF MEXICO Molotes de Tinga Poblana Makes 8 servings The tinga poblana | |||||||||||||||||||
| 1 | c. each of cooked chicken and pork, finely shredded | ||||||||||||||||||
| 1/2 | lb. chorizo | ||||||||||||||||||
| 12 | oz. tomatoes, roasted and chopped, with liquid | ||||||||||||||||||
| 4 | oz. onion, sliced in 1/2 moons | ||||||||||||||||||
| 1/2 | t. dried Mexican oregano | ||||||||||||||||||
| 3 | bay leaves | ||||||||||||||||||
| 4 | chile chipotle adobo, chopped | ||||||||||||||||||
| All adobo sauce from canned chiles | |||||||||||||||||||
| 6 | cloves garlic, mashed, then finely chopped | ||||||||||||||||||
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Skin chorizo, crumble the meat into a frying pan and cook over low heat until the fat is rendered out. Add onion, tomatoes, garlic, thyme, oregano and bay leaf, simmer for 5 minutes. Add the shredded chicken and pork, the chipotle chile and adobo. Simmer for 10 minutes. Season to taste. Refrigerate the tinga right away.
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The molotes
| 2-1/2 | lbs. Maseca
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3-1/2 | c. warm water
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Combine ingredients. | Using a tortilla maker, press out small rounds with 2 ounces of the masa mixture. Fill with a rounded tablespoon of the filling. Seal the edges tightly. Fry molotes in the fryer for approximately 3 to 4 minutes.
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