Rick Bayless Tinga Poblana

[@JohnnyDaines]

Rick please don’t stop making these videos - they are a treasure trove of knowledge

[@ropedgoat3938]

a taste from my childhood. i had forgotten it, but from the first bite, nostalgia. i nearly wept. thank you, sir.

[@Cornholeus]

Rick, I've been a fan of yours for such a long time and only recently discovered your channel. Thank you so much for these videos. The way that you explain and lay out everything is perfect. They bring me so much joy and inspiration.

[@rickbayless]

Thanks for watching! Please subscribe and help spread the word.

[@datesterman]

I normally make minor personal taste adjustments but no need for this recipe, absolutely delicious !! Thanks Rick, you are doing wonders for my marriage

[@rickbayless]

Ha, glad I could be of service.

[@Rm6.23]

Rick makes me seem like I’m a better cook than I really am. Can’t wait to try this one.

[@rickbayless]

Oh, you can totally do it!

[@mzmaryd6452]

Rick we go way back when you would be on PBS traveling all over Mexico getting these wonderful authentic recipes. I will be making this dish it looks easy and delicious. ❤️🧑‍🍳

[@marksman7328]

I just made a very similar version of this using leftover Thanksgiving turkey and it turned out amazing. I'll have to try with the browned pork next time!

[@jbthor9032]

It's like a stew. I love pork stew. 😋 👍👍👍🤣

[@michellen2325]

I like your cabinets in the kitchen. I also like to hear you talking with such a passion about Mexican foods.

[@Snake-filledChimp]

I'm definitely making this one. Rick's recipes never fail to impress.

[@Snake-filledChimp]

Just made it tonight - absolutely delicious, amazing flavor. I used a pressure cooker on the pork and accidently over-cooked it though... the pork was very difficult to brown because it was falling apart and shredding. Next time I think I'll just skip the pressure cooker so I can keep a closer eye on the porks' doneness.

[@definitiveenergy1]

The boss of Mexi cuisine, beautiful dish!

[@ricardohernandez3379]

i love how you make mexican food bro keep up the good work thumbs up

[@51rwyatt]

Making this tomorrow. Took me a little while to make the chorizo and today I made the queso fresco. Looking forward to trying the recipe, it sounds very nice.

[@yellowyellow8513]

Rik you have a beautiful Spanish soul thank you for sharing..🫕🍲🥗🥘🧆🥙🌯🌮🌮🌮🌮🌮🌮🌯🌯🌯

[@jonicabeird4657]

I’ve never had this, but I need to make it after watching this!! Thanks! ❤️❤️❤️😊😊😊😊

[@Hvacandstuff]

I love the intro music! It makes me keep watching video after video!

[@scottzielinski770]

This was incredibly delicious! Especially on a minus zero degree evening. I can see it being good with a number of meats (chicken, shrimp, etc)

[@elizabethann9152]

So many wonderful cooking techniques here.

[@JohnnyDaines]

Made this, I will just say this was absolutely incredible. 10/10 recommend

[@BASHirNimry]

You’re the man Rick!

[@ronniebutler3635]

I am so cooking this for my friends who are coming over in a couple of weekends time. Together with your mussels salsa dish and your chicken creamy enchilada. Looks amazing. I am not going to do it in slow cooker, I am going to cook the Tinga Poblana exactly how you are doing it here on this vid. Many thanks from us in Cambridge in the United Kingdom.

[@therusticranchgarden]

great video. looks very good. thank you!

[@tgh965]

Wow...that's a feast for the eyes....I'm looking forward to trying the recipe! Thank you!

[@CORE1.8MINISTERIES]

I definitely will have to make this

[@clairewright8153]

Hi from Australia, it’s 11.45pm and as you are cooking this dish, I’m mentally going thru my fridge, freezer and pantry to see what ingredients I have. I know I don’t have Mexican Oregano so may have to add a little lemon zest. But as luck would have it I do have everything I need. So this will be a dinner for this week. Love your enthusiasm and warmth. Ps I’ve hit the like and subscribe button.

[@martyrichardson5531]

I made this for dinner tonight and got rave reviews. You are so right when you said this is the best for those who are a bit hesitant when it comes to spicy food. I used the "recommended" amount of chipotle and it was perfect for my guests. I referred to both the written recipe and your taped instructions in the preparation. I enjoy it all!! Thank you Chef!

[@rickbayless]

Great to hear! It's a crowd pleaser in the best possible way.

[@leoflusa]

Hi chef, love your vids and I've learned so much from them. I'm definitely a better cook now. Just got a new little Kamado and can't wait to do your version of Cochinita Pibil on the Big Green Egg. I'm in Florida so weather is not an issue and we have a few real good Mexican grocery stores by me, so getting ingredients is not a problem at all and in fact they make fresh delicious tortillas 👍. They also have a small restaurant in the back and when I'm craving Mexican food and don't feel like cooking- for less then 10 bucks I can get a meal for 2 and in most cases it's so much better then restaurants by me. Thanks again chef :)

[@salnichols94805]

Ok, I whipped this one out less than 12 hours after you posted. With the exception of the 2 tsps of NaCl, mine was spot on. This was excellent, thanks Rick.

[@rickbayless]

Great!

[@salnichols94805]

And the leftovers made fantastic chilaquiles!

[@salnichols94805]

I think I've made this 4x...it just rocks. Probably my face Rick recipe and excepting the chorizo browning...easy as hell.

[@meljarvis8857]

Made this for dinner tonight. Absolutely hit the spot. Family loved it for Cinco de Mayo. Thanks

[@jbthor9032]

Good one Rick. I am willing to try it.

[@zonacrs]

Thanks Rick. I'm thinking this would be bomb as a filling for a torta! Just gave me an idea for a football Sunday or any get together. Luckily, living in Arizona, I can get bolillo rolls every day at my local Safeway. "Country style" pork ribs are a great alternative since they are generally just pork shoulder cut into rectangles, part of the prep done for you!

[@rickbayless]

Sounds great.

[@zonacrs]

@@rickbayless Thanks. Torta assembly line with a bean smear for the bottom, tinga on that followed by simple toppings. I'd probably layout avacado, mayo and queso fresco. Hmmm.

[@khmerfooddelicious5117]

Good cooking and looks so tasty

[@fierymoonchild3313]

Love that kitchen!

[@rorlanzino]

My family is from a small town in Puebla called Chipilo. We are all Italian, however been in Mexico since the 1800s. I've not been back in quite a long time and looking for a recipe for molotes con papas de tinga.

[@Pedrogonzalez-nh2eb]

I heard of that town.

[@jonahorlofsky5999]

As advertised, this is a very straightforward and absolutely delicious dish. I made only one change, substituting sweet potato for the potatoes. I just find sweet potatoes more interesting. We used the dish as a taco filling using homemade tortillas, which just took it way, way over the top!

[@mikebainter8917]

The San Marcos Chilpotle is amazing with a nice heat level so be mindful of how much you use if you are not into hot salsa. I have made the with Roasted Chicken and Turkey and it is just as good! Thanks for the amazing recipes can't wait to see more.

[@sherryroberts7716]

Hi, Rick! Always enjoy your videos. Hope that you are not wasting the pieces of potato that you cut off the make the rest of it cubesque!!

[@halohat2286]

Oh man that looks soo good 👍

[@tomaszj.9608]

Outstanding! I am going to make it soon!

[@terryvuong7773]

I am from Puebla and it is delicious

[@lindacastillo4429]

I will definitely try it!

[@michaelgooden7159]

I was excited to make this and it did not disappoint. The family is already insisting I make it again.

[@jacoballey21]

def not traditional, but every christmas for the family I do slow cooker chicken or pork tinga, shred it, put it ontop of a homemade tostada, and top it w cilantra and crema. Soo good

[@TheEmaile]

That’s the version I learned from a friend who lived in Puebla!

[@PPEOPLE1]

Very nice I will try this one.

[@lindacastillo4429]

You are amazing!

[@Packer2401]

Snowy Sunday in Wisconsin, no Packer game, so what better time to try this recipe? Pretty easy to prepare. Next time I'll dice the potatoes smaller. The pork is super tender. It's not a very spicy dish with the chipotle chiles, but you do get a low hum on the tongue. Smells delicious on the stove, tastes delicious on the plate. I'll be hosting a Mexican meal for 8 in latter January. I'll try the chicken tinga for that event. Great recipe, Rick!

[@rickbayless]

You're right about everything ... except for the Packers. 👎 😜

[@Stevenfrijol]

Great Videos

[@adamragz]

well, I know what I am going to be making this weekend!!

[@rickbayless]

Let us know how you did!

[@ADM651]

Thank you Chef Rick Bayless! the tinga recipe was an absolute success at home, I improvised with pollito and complimented with arroz española y frijoles negros estilo cubano. Gracias otra vez Chef! P. D. En un mundo mejor donde no hay pestilencias de covid, Me encantaría estudiar bajo su dirección como aprendiz.

[@calben007]

Still hoping for that recipe for pickled moritas!

[@calben007]

@@leannewilson7184 I think moritas are only dried, so the pickling reconstitutes them and adds some nice flavor, like the adobo in a can. I just don’t know what kind of pickling solution to use!

[@leannewilson7184]

@@calben007 See my edit

[@josephsmith961]

If you have left over canned chipotles, just put them in a small jar and stick them in the fridge. They're pickled, so they'll last quite a while. Or you can put them in a freezer bag and freeze them.

[@jmichel70]

Thank you

[@veeray7045]

This is a delicious recipe - thanks for it. One technique question/quibble: I tried that microwave approach to par cooking the potatoes. I felt like it had next to no effect - they needed a very long simmer in the dish to soften appropriately. Next time I'll certainly just boil the potatoes conventionally, drain and add them in, but I'm curious as two why it didn't work for me. Is it really supposed to be only 4 minutes?

[@MarkWilsonNC]

Hi Rick, how long can you keep bacon fat in the refrigerator? I love using it, but didn't know how long it would keep. Thanks!

[@scota.griffin3888]

Boneless pork country style ribs are a good alternative to boneless pork shoulder roast. Same basic cut of meat.

[@calebwmcgillicuddy9161]

Are these older videos or are they filmed recently?

[@stevehershey2180]

Hello Rick. Could you explain the Use of Poblana vs Poblano?

[@rickbayless]

Poblano is just an adjective in Spanish for someone or something from Puebla. Since Spanish recognizes gender in every word, you use poblana for feminine words and poblano for masculine words.

[@donbushek]

And in this case, “Poblana” is an adjective, so its gender will match that of its noun “Tinga”.

[@kurtpenner2362]

Hey, Rick! That braising steps looks like it could be done with sous vide. What temp and time would you suggest?

[@lynnkramer1211]

212

[@java6727]

When is it ok to cook tomatoes in cast iron and when is it not?

[@ameliascudiere7509]

in a pinch, would it be ok to roast, in the oven, canned tomatoes until charred for flavor?

[@rickbayless]

yes, I have done that and it works. But you can also buy canned fire-roasted tomatoes

[@jasonhatfield4747]

Dinner tonight!

[@fattyfat-fat6639]

Hello Chef👨‍🍳 Where can i buy a ceramic covered cast iron cazuela like yours?? -Thankx

[@pedromacias4075]

what about Longaniza instead of chorizo ?? I cook mostly vegetrian so i used Soy chorizo.

[@georgez234]

Oh dear God, don't make me eat that.😂 Yes, I agree that this time of year (December) canned tomatoes are much better than the pink tomato like things in the grocery store that taste like nothing. Canned tomatoes are usually canned the same day (night) that they are picked at the height of their season. Well done, Rick. You can be sure I'm gonna try to do this dish.

[@conniebeal6000]

Can I use SoyChorizo instead?

[@panta2609]

If i were to use chicken instead of pork, what would i have to do different?

[@rickbayless]

I would use chicken thighs and cook them 20-25 minutes

[@lynnkramer1211]

What happened to the poblanos? I saw chipotles but no poblanos.

[@m.j.k.4599]

is mexican oregano the same as celantro

[@griseldairis9273]

No, oregano and cilantro are different herbs

[@kindabluejazz]

Mexican oregano definitely is not anything like cilantro. It is similar to Mediterranean oregano (Italian/Greek/Turkish), but yet pretty different too. Mexican oregano is more citrusy with a hint of anise, whereas Mediterranean oregano is more minty and peppery. Definitely use Mexican oregano if you want a dish to taste like an authentic Mexican dish.

[@Recipe_Rankers]

I just did a Tinga recipe but it was pollo... you're on thin ice Ricky boy! Great video by the way.

[@Ghostmeat17]

Does anyone else think that Rick’s microwave cover looks like a sombrero? Thanks Rick!

[@rickbayless]

🤔

[@donnamartinez523]

What is rick bayless new channel

[@mikew8214]

I'm here to introduce you to my favorite today...until tomorrow. I love you guys but just say the dish and we'll love you the same

[@jomercer21113]

You had me at bacon grease.

[@gregmaxwell7636]

Post your vids on Rumble too.

[@sophiecooks09]

My abuela would always say you always eat tinga on tostadas she never served with tortillas

[@cherylmarkwardt1042]

This takes me back to my days in So. Cal. when Rosa would make her chicken tinga.

[@cachi-7878]

Was anybody else irked by that piece of tomato Chef Bayless left in the pan? 😂.

[@mzmaryd6452]

I’m like you forget a tomato🤷🏻‍♀️. I hate when chefs leave portions of ingredients when transferring to another vessel. Food to us is to expensive to waste any of it. I see desert chefs are the worse culprit of leaving portions.

[@moejaime2654]

TOMATOES IN A CAST IRON PAN ; GUESS YOU LIKE YOUR TINGA WITH IRON FLAVOR ??!

[@zonacrs]

Probably not in there long enough, under constant heat the whole time with plenty of fat and transferred to a serving dish. Damn sure would not want to let it sit and cool in there though. That being said I thought the same thing initially.

[@macktripper556]

Love you man but no onions or garlic in any braised dish is a bit extreme.

[@michaelterranova8672]

Color is flavor, brown that pork

[@NikoFrederiko.]

Potatoes, too much Rick. Too much.

[@createproducti0ns]

Thats not close to the original recipe.

[@mike7733m]

Massive jumbo onions can only mean two things onions on steroids and hormones or just really good soil and lots of really good rain and fertilizer come on somebody which one is it ??LOL..❤ it's hard to tell these days or is it??

[@azularenazucarada]

Su musica NO es mexicana.

[@Pt0wN973b0iI]

Not a long enough wash, after handling raw meat chef. The health inspector would not like that. I know it is home cooking, but food poisoning still exists.

[@swissmissy3804]

Love your videos. Would visit your restaurant but I don't spend any money in blue states anymore.

[@jerryk9266]

And I'm sure he doesn't care one damned bit.

[@bjones9942]

Your cooking method is *almost* the way of preparing carnitas - is there a reason, other than having some liquid for later, that you can't save cleaning a pot and just make carnitas in the skillet (adding the chorizo towards the end) and then going from there? :)

[@rickbayless]

I haven't tried it, but it seems logical ... though you probably won't get the meat flavor in the sauce.

[@CORE1.8MINISTERIES]

I definitely will have to make this