Easy Weeknight Chicken Tinga Tostadas | Weeknighting

[@BrianLagerstrom]

If you like this video, I think you'll also want to check out my 25 minute weeknight shrimp tacos kzbin.info/www/bejne/n5uXiXyGZrmIhaMsi=Vr7-6CQkRDJIta9v Check out the Stainless Collection and Made In’s other cookware by using my link to save on your order - madein.cc/0924-brian

[@edwardcullen3251]

You always use some ingredients that are not available outside USA and south America.

[@jeremyd.2156]

Already saw that one, brother. Bring on some more

[@jeremyd.2156]

@@edwardcullen3251 Well he lives in America so he uses what he can get. Look around, there might be exotic supermarkets everywhere. Or you can order some ingredients online

[@searchingfortruth619]

Hey Bri, there was something so genuine about this video. Maybe it was letting the sounds of cooking come through. I loved it and made the dish seem so possible. Keep up the amazing work. 💪💪💪

[@jakaw224]

I've been sending your videos to friends who can't cook and wanna semi healthy meal prep for ages because you've been moving towards super accessible to the average home cook...loving your new format.

[@TR__3]

Tinga is highly underrated! I love it in tacos w/pickled red onions and Cotijo cheese. I can't wait to give your recipe a try!

[@caleb4thand10]

May Weeknighting never die!

[@vinyfiny]

Almost every flavor of Better Than Bouillon is top tier delicious.

[@dmarie1157]

Refried bean base spread first on the tostada is THE BEST!!!

[@seanpalmer8472]

I'd go as far as to say it's required. I like black, myself, but pintos are acceptable.

[@Ineluki_Myonrashi]

@@seanpalmer8472 Lightly smashed well seasoned black beans.....yum!

[@carloszenteno]

Yep, and some cotija cheese on top !!!!

[@theinigosilvastation6232]

I love your videos because they never fail to teach me how to cook like a pro or even better than restaurant quality. You're my man, Bri!! ❤

[@BrianLagerstrom]

👊🏻👊🏻👊🏻

[@denisebottger5529]

I ordered 2 of your knives, one for me and 1 for my son in law. I absolutely love it. Also love watching your videos, not to mention the recipes are delicious.

[@Hmikehw]

Thanks!

[@WowBloke]

Like all your vids but gotta say I like this relaxed style a bit more. I find it easier to digest the info when you’re talking whilst cooking, plus just chill vibes are always good ✌️

[@TwoDinnerz]

Different spoon, same spatula lmao

[@ImRmed2]

🙋🏻‍♂️ Me too. I saw that. 🚨😎

[@MikeListon-tk8ir]

That is nothing. You should see what goes on behind the line in many restaurant kitchens 🤣

[@TwoDinnerz]

@@ImRmed2 to be fair, I would be a same spoon same spatula guy

[@ImRmed2]

@@TwoDinnerz Me too. But not in front of others. 🤷🏻‍♂️

[@ImRmed2]

@@MikeListon-tk8ir Never worked in a kitchen. Heard many horror stories though. 🤦🏻‍♂️

[@MographVideo]

Very good! I omitted the wire rack for the chicken (to save cleanup) and the chicken was soft and soggy from the liquid. Made shredding difficult, just more clumpy. Will definitely make again!

[@AmandaRPatterson]

I made these for dinner tonight. They are heckin' DELICIOUS and will absolutely be added to my dinner rotation. I really appreciate the tip about being able to freeze the meat mix! ❤❤❤❤❤

[@robertmajors1737]

I've tried several of your recipes Brian, and they were all good, but this one was special. I'm typically not a huge fan of chipotles, but the flavor of them is perfectly balanced in this dish. The lime crema offsets the smoke and spice of the chipotles beautifully. Very easy to prepare and super tasty, give this one a try folks.

[@lizzieisdead]

Loving this newer style of video. I need to be talked through the recipe and loving this pace. Thanks!

[@danieldestefano]

Great recipe. I live in Denmark, so a couple of the ingredients aren’t readily available, such as fire roasted tomatoes, stocks, or tostada shells, but we worked it out. Delicious, thanks.

[@garrettisrael]

made this and it was amazing. had a bunch of leftover salsa so i cooked up some more thighs to shred up and eat for lunches throughout the week!

[@seanszarkowicz]

Thanks!

[@sgodbout2213]

I can't wait to try this. Thanks again for all the blood, sweat and salt you put into your dishes!

[@anthonygardner400]

Hey Bri! Just received my Lagerstrom knife. Can’t wait to get it in the kitchen. Congrats on your new venture. Excited to see you continue to thrive!

[@BrianLagerstrom]

Thanks buddy. I hope you like it.

[@anthonygardner400]

@@BrianLagerstrom I used it last night. It rocked! You would have been pleased with those razor thin slices of tomatoes and cucumbers in my salad. Lol.

[@plaidribbon]

i just made this, it was sooo good and super affordable! could literally eat the sauce by itself its so tasty

[@erikellis1418]

Woo Hoo!!! I wanted to make tostadas next week, and now I know exactly what kind I want to make! I'll be frying up some corn tortillas this weekend (when I make beef tacos, à la your beef taco video), and then I'll be ready to put together tostadas after work sometime next week for my folks and me! Looking forward to it (and the tacos)!!

[@michelleread247]

Just made your recipe tonight, very good, Brian! I knew it would be, so i made a double batch. I was thinking I would freeze some. Its highly unlikely that will happen, it's sooo good!

[@jfychan]

"I used to be a chef" made me chuckle still every ounce a chef dude, but I do enjoy the natural modesty *heart shape hands*

[@DonTrell]

love the new format love the dish.

[@amylewis2896]

Thank you so much for being honest about how long it takes to shred chicken!

[@fredstone9016]

gunna have to say, my favorite youtube chef Love ya Bri

[@sonofduke]

Brian, you'll always be a chef to me.

[@jbogacz]

This looks delicious! Also...I have to say that the Made In products are incredible. The 3 quart saucier is probably one of my favorite pans due to its versatility.

[@paulshepherd2289]

Made it for dinner...it was amazing! Sauce was so thick and savory compared to the thin coating at my normal taco stop. Thanks Brian!

[@alexfrink6694]

Haven't watched one of your videos for a few weeks. I come back, and what do I see? The "B-man" is going grey! Welcome to the club! As a member, I endorse Just 4 Men LOL Works better and longer than I expected. Love re-watching my fave videos of you cookin'

[@chromberries7329]

He's been going grey but honestly he suits it

[@jayball7646]

man, I love Better Than Bullion. Adds some wonderful flavor to the dish. Enhances boxed broth wonderfully.

[@stephentoumi]

Keep weeknighting, B! These recipes are too easy and quick. Keep up the good recipes.

[@padders1068]

Hey Bri! Looks delicious and a dish I'd never heard of. Thanks for sharing! ❤ to you and Lauren!

[@CrimsonSnork]

Just finished making this for dinner tonight, absolutely fantastic!!

[@colinbracken2988]

Love the intro to this series bro!

[@trevorreniger5670]

"Hey. Same spoon. Yuck." *It's my food!* If I have to deal with my wife sleeping diagonally in our bed, she can deal with my reused spoon. 🤣

[@banethero]

B Man! Another ripper. I dig this format where we are “right in the kitchen” with you. I like the slower pace and deeper context as a mix up.

[@Xeroxed96]

I dig this video format Brian! I love your other vidoes but tjis was freah and seemed like in real time. Will be making these tostadas tonight!

[@A12ArmdPanther]

I love watching your content Bri, I don't know why but the talking over immersion blender bit tickled me 😂

[@sheilam4964]

Another great vid, Bri. Thx for filming this and sharing it with us.

[@jovantaec]

I have never been this early to an upload especially for something I might actually make today.

[@mvanalst2003]

I ordered your 8” chef’s knife yesterday with expedited shipping (worth the $2 extra). Looking forward to using it, Brian! HUGE fan, Mark

[@Redgetrrr]

Excellent video. Love the weeknighting vids - super helpful

[@HerrMal]

Made this tonight, yes, it is good. Wifey and child approved also!

[@MacG467_]

Definitely like the new format. Talking during the activity feels way more intimate than listening to a studio voice. That didn't come out right. LOL

[@KateHough-j6q]

Can’t wait to make this one! Super keen to know what induction cooktop you use please B-man.

[@Picit-13]

This is on the list Brian!! Looks delicious!!!

[@melbarn2716]

Broooooo! This is SO happening this weekend!!! We got on a tostadas kick this summer and thanks to your videos I cooked marinated chicken thighs "Brian's way" and I actually liked them! Even my husband said I need to make them more often. HA! Also, because of your videos, I for the first time in my life bought a can of chipotle peppers in adobo. I know. But at least now I have a recipe to utilize them. Thank you!👍

[@JetstreamGW]

Dude, what're you talking about? You heard him, this is weeknighting. You can't do it this weekend, that's illegal! :P

[@melbarn2716]

@@JetstreamGW Tomorrow it is then... thanks for twisting my arm. 😂

[@JetstreamGW]

@@melbarn2716 Just trying to make sure you stay out of LagerJail.

[@smbtecpl]

The recipe I have used calls for poaching the thighs in water and resting in water for 30 mins. Keeps the thighs from drying out and makes the stock to add to the sauce. Also I just use two forks to shred the thighs and it takes around 30 seconds per thigh.

[@27RCA]

I was admiring the blade shape in the video! Already ordered!

[@Lpwyse]

Kinda digging the new format, like hangin with you in the kitchen

[@donkemp8151]

Brian, having the Petsmart kitchen sponsor your Chicken Tinga recipe? Epic. 😂😂😂😂😂

[@Banditxam5]

this video looks amazing and as always food looks amazing tooo

[@laurastevens9800]

Hi Brian, great recipe, similar to my mom’s except she only uses fresh tomatoes and in addition to oregano, she adds marjoram.

[@obilbok]

Not same spoon, but same spatula ! (although ,who cares ? You're not in a restaurant...)

[@thenearestexit8855]

You snapped with this one

[@crys383]

I prefer this more relaxed editing and presentation style. Reminds me of early Food Network.

[@GavinSchumaker]

Outstanding as always, @brianlagerstrom!

[@SeriesOfYouTubes]

Made Tinga with thighs awhile back and my Mexican wife was like, “I hate you, this is so much better than mine” Definitely the secret to better tinga… To minimize dishes, I use a Dutch oven to sear the thighs to get some fond, add the veggies, deglaze, then braise the thighs in the sauce for a one pot meal. Pan roasting sounds great though and would definitely be the move for big meals / leftovers though.

[@Pian0Mon]

I've been watching Brian for a while now and I didn't realize until now that he's like 7 feet tall.

[@tanyaware3769]

I like the tip on chicken thighs. Dark meat is more flavorful and tender. What country are you in? I notice that you use the metric system and I use the Imperial system. Thanks for the conversions in your recipes makes preparing your recipes easier. I am from the states. Loving the the slightly nerdy intellectual humor. And to finish the food must have been really good because is was all over your face. Classic!! Keep up the good work😊

[@trevormorton8415]

It's your food Bri, use that same spoon! My tasting spoon goes through myself, my wife and kids too!

[@gregchappell6462]

Can't wait to make this! I'd looks fantastic!

[@michelleread247]

Great vid, thx! My sunday meal for sure.

[@SethBeck]

Trying this soon. Also, I like the voice over better because of sound quality.

[@searchingfortruth619]

Love how it took Brian longer to cut the onion in the 'not-pro' way 😂😂😂

[@leewillers4621]

Yummy! Thanks Chef!❤

[@loggrad9842]

Can something be just what I prefer and not the entire existential truth of my eternal being? 😂

[@arnoldkotlyarevsky383]

I am stealing the sauce but I am going to make it vegan and put it over oven fried tofu shreds. This is going to be delicious. Thank you!

[@markheath14]

Bro this was fantastic and easy to make. Your recipes always end up working well or fit whatever it is I'm looking for. Are you working on a cookbook????

[@wesleyalejandre2964]

Hey Bri! Think you could make a jambalaya or pork chile verde? Love to see your take on those two dishes!

[@TerribleTim68]

Not gonna lie, this video format is much nicer. 😉

[@texasrefugee7888]

I love tostadas I could eat tostadas everyday

[@BrianLagerstrom]

same

[@ferretneck]

Still getting used to you speaking to the camera Bri, always surprises me like when Ray Liotta speaks to the camera at the end of Goodfellas

[@juanfelipe8484]

What is he using for cooking on the cutting board? Its a cool little stove top

[@marissasantucci]

weeknighting episodes are the bomb !!

[@hayleypflug7384]

Made these tonight. SO tasty. Very messy! lol.

[@JFRED_254]

Looks delicious and will definitely try this recipe! On another note... am I crazy or does chicken tinga usually have chipotle peppers in the recipe?

[@christinaandchili]

Lovely

[@Gaggingonacorpse]

Got the email for the lagerstrom knife last night, ordered immediately! 🤘 Can't wait to use it, bro!

[@Random-Letters-Xrospie]

Makin this tonight fo sho

[@tprice795]

Hey Bri, how do you clean your wire rack for your sheet pan?

[@yertelt5570]

My mom always used the same spoon (or spatula, lol) to taste. If my brother and or I happened to nearby we'd get a taste from that same spoon too, lol. Big difference between home kitchen and restaurant kitchen.

[@jsmeez520]

I cook for myself and my family so screw the spoon, I'm dipping my finger in the sauce.

[@QueenQuadMiki]

Same!

[@DookieSh0es]

Great format! But it's missing a certain "But, HEY BRI..." :D

[@vaquero7x]

Hello In Mexico, people use the entire chicken

[@bensmith7536]

Brian, could you do an episode where you take a jar of supermarket pesto, maybe tomato and/or basil, then go on to work your magic so its the best it can be with egg pasta? Eternally grateful.

[@stellajean3020]

I wonder if you used chicken breast and cooked them in the sauce by simmering them, instead of cooking separately in the oven would work.. You could cut the chicken breast up into smaller pieces before simmering in the sauce and shred when done. I think it would add a nice flavor the the sauce and chicken. Might have to make a little more of the sauce to do this maybe make one and a half recipe of the sauce. Also you won't have to turn the oven on. Thanks for the recipe it looks really good!

[@saintseymour]

love this format -- feels like emeril babeeeeh

[@pamelaklug8476]

Can u use Calabrian oregano?

[@Rahulee7]

Hey Brian 👋 Can you please show recipe for Hoagie Rolls (Sandwich Bread like Subway) I did bake them couple of times. But they always went out hard from Inside and sometimes undercooked.

[@Kkidzz]

Add some shredded red cabbage on top of the lettuce and ‘Ned’s Yur Auntie’! 😉

[@marthacalkins8054]

In my long life, the best way I’ve found to cook chicken breasts and keep them juicy is by poaching them: I start them in cold water with aromatics of choice, then s l o w l y raise the temperature, without ever boiling, until internal temp of 150°, then cover & remove from heat to finish cooking in the hot liquid. Cool gradually, covered, to room temp. I usually serve this cold, but I see no reason it couldn’t be used in a hot recipe as long as it is reheated GENTLY.

[@KillerTacos54]

Amazing!

[@laurie9708]

Our friend B with the new audio approach AND the small burner facing the camera! Curious what sparked the changes?

[@Intreegd]

Hey Bri, do you have an affiliate link for that induction burner?

[@shakenblake9]

I like this straight up, old school style and presentation. Cheers.

[@Maxmx7]

hey brian, do you have a link to the gloves you use?

[@MangoTheRetriever]

Brian chef knife in Europe, now!

[@TheChloe8461]

Fresh Epazote!! Try it out instead of cilantro.