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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":435,"variations":437,"ingredients":447,"instructions":492,"pronunciation":518,"substitutions":519,"slug":532,"title":533,"shortTitle":534,"nativeName":535,"countrySlug":536,"region":537,"baseServings":538,"prepMinutes":539,"cookMinutes":540,"difficulty":541,"course":542,"diet":545,"mainIngredients":549,"images":550,"keywords":560,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":532,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"Chipotles are ripe red jalapeño chiles dried slowly over smoke — a Mexican preservation technique that predates the Spanish conquest. \"In adobo\" means they are canned in a tangy sauce of tomato, vinegar and spices. Sold in small cans in the international aisle of most supermarkets, they deliver deep smoky heat instantly, and leftovers keep for weeks refrigerated in a jar.","What are chipotles in adobo?",{"answer":398,"question":399},"Entirely up to the cook. Chipotles carry a warm, building heat rather than a sharp burn, and the tomato and golden onions soften it further. Two chipotles for a whole batch gives a medium warmth most people find comfortable; one chile is mild enough for children, while three or four with extra adobo sauce reaches the level of a Puebla street stand.","How spicy is chicken tinga?",{"answer":401,"question":402},"From Puebla, in central Mexico. Tingas of shredded meat stewed with tomato and chipotle appear in Mexican cookbooks from the nineteenth century, already identified with poblano cooking — a documented regional origin. Early tingas were often pork; chicken became the everyday standard in the twentieth century, and the name now covers beef and mushroom versions too.","Where does tinga come from?",{"answer":404,"question":405},"Yes, and it is a completely legitimate shortcut used in Mexican home kitchens. Shred about 500 g of cooked chicken, make the chipotle-tomato sauce with store-bought or homemade chicken stock in place of the poaching broth, and simmer the shredded meat in it for 10 minutes so it absorbs the sauce. The dish loses almost nothing.","Can I make tinga with rotisserie or leftover chicken?",{"answer":407,"question":408},"On tostadas — crisp fried corn tortillas — spread first with refried beans, then topped with warm tinga, shredded lettuce, Mexican crema, crumbled fresh cheese and salsa or avocado. It is equally at home in soft tacos, tortas (crusty sandwiches), quesadillas or over rice, which is why a big pot of it is such a useful thing to have in the fridge.","What is the traditional way to serve tinga de pollo?",[410,411,412,413,414,415],"Poach the chicken gently — bare simmer, never a rolling boil — and pull it at just-cooked so it shreds into moist strands instead of dry splinters.","Start with 2 chipotles plus a spoonful of their adobo sauce for a medium heat; 1 keeps it family-mild, 3–4 with extra adobo reaches street-stand strength. You can always blend in another chile later.","Shred the chicken while it is warm — it pulls apart easily and drinks up more sauce than cold meat does.","Simmer the finished tinga until the sauce clings to the chicken rather than pooling around it; a watery tinga soaks tostadas into sadness.","Do not skip cooking the blended sauce down in the onion pan — raw blended tomato tastes thin, and the frying step is where the sauce darkens and turns sweet.","Save the leftover poaching broth: it is a light chicken stock, good for rice or soup the same week.","🌮","Tinga de pollo is poached chicken pulled into shreds and simmered in a sauce of blended tomatoes and chipotles in adobo, laced with strands of slowly cooked onion. The chipotles — smoked, dried jalapeños canned in a tangy adobo sauce — do most of the talking: the tinga tastes smoky first, then sweet from tomato and onion, with a warm heat that builds rather than bites. It is Puebla home cooking of the most practical kind, classically spooned over crisp tostadas with beans, lettuce and crema, and it may be the single best make-ahead taco filling there is, because the flavor deepens overnight and it reheats without losing anything.","Tinga belongs to Puebla, the colonial city southeast of Mexico City whose kitchens produced some of the country's most famous dishes. The word appears in Mexican cookbooks from the nineteenth century onward — Puebla recipe collections of that era already describe tingas of shredded meat stewed with tomato and chipotle — and the dish has been credited to poblano cooking ever since, a documented regional origin rather than a legend. The original tingas were often pork; chicken became the everyday standard in the twentieth century as it became the cheaper, quicker meat, and beef and even mushroom tingas are common now. What defines a tinga is not the protein but the method: shredded meat, tomato, and the smoke of chipotle.\n\nThat smoke is the dish's signature and one of Mexican cooking's oldest techniques. Chipotles are ripe red jalapeños dried slowly over smoke — a preservation practice that predates the Spanish conquest — and canning them in adobo, a vinegar-tomato-spice sauce, turned them into one of the great pantry conveniences of the modern Mexican kitchen. A single can carries the deep, campfire-sweet flavor that would otherwise take hours to build.\n\nTinga's natural habitat is the tostada: a crisp fried tortilla spread with refried beans, piled with warm tinga, and finished with shredded lettuce, crema, cheese and salsa. You will find it at market stalls and street stands across central Mexico, at family parties where a big pot feeds a crowd cheaply, and in the weekly rotation of countless home kitchens — the Mexican equivalent of a great Sunday ragù: humble, forgiving, and better the next day.","Tinga is a make-ahead dish by nature: it keeps 4 days refrigerated and the smoky flavor is noticeably deeper on day two. Reheat gently in a pan with a splash of the reserved broth or water. It freezes excellently for up to 3 months in portions — thaw overnight in the fridge. Store tostadas and toppings separately, always.",[421,422,423,424],"The chicken poaches in seasoned water that becomes the broth that finishes the sauce — nothing wasted.","Onions are cooked golden before the sauce goes in, adding the sweetness that balances chipotle heat.","Heat is adjustable chile by chile, with honest guidance on what one, two or three chipotles taste like.","Genuinely better the next day — a rare dish where making ahead is an upgrade, not a compromise.",[426,427,428,429],"Medium pot for poaching","Blender","Wide deep skillet or sauté pan","Two forks for shredding",{"fat":431,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},14,3,40,340,[436],"Crisp tostadas or warm corn tortillas, refried beans, shredded lettuce, avocado and lime — crema and cheese on the side for those who want them.",[438,441,444],{"name":439,"description":440},"Tostadas de tinga","The classic presentation: crisp tostadas spread with refried beans, then tinga, shredded lettuce, crema, crumbled cheese and a few avocado slices.",{"name":442,"description":443},"Tinga de res or de hongos","The same sauce over shredded braised beef, or over sliced sautéed mushrooms for a meat-free tinga that keeps all the smoke.",{"name":445,"description":446},"Tinga tortas","Piled warm into a crusty roll with beans, avocado and pickled jalapeños — a common market-lunch treatment in central Mexico.",[448,454,458,463,468,471,474,480,483,485,486,489],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},700,"chicken","boneless chicken breasts or thighs","g","For the chicken",{"qty":455,"name":456,"unit":457,"group":453,"noScale":8},1,"water","l",{"qty":459,"ref":460,"name":461,"unit":462,"group":453},0.5,"onion","onion (for the poaching pot)","piece",{"qty":464,"ref":465,"name":466,"unit":467,"group":453},2,"garlic","garlic, smashed (for the poaching pot)","clove",{"qty":455,"ref":469,"name":470,"unit":462,"group":453},"bay-leaf","bay leaf",{"qty":455,"name":472,"unit":473,"group":453},"fine salt, plus more to finish","tsp",{"qty":475,"ref":476,"name":477,"note":478,"unit":452,"group":479},500,"tomato","ripe tomatoes, quartered","or 400 g canned tomatoes","For the sauce",{"qty":464,"name":481,"note":482,"unit":462,"group":479},"chipotle chiles in adobo, plus 1 tbsp of the adobo sauce","use 1 for mild, 3–4 for hot",{"qty":455,"ref":460,"name":484,"unit":462,"group":479},"large onion, halved and sliced into thin half-moons",{"qty":464,"ref":465,"name":465,"unit":467,"group":479},{"qty":455,"ref":487,"name":488,"unit":473,"group":479},"oregano","dried oregano, Mexican if possible",{"qty":464,"name":490,"unit":491,"group":479},"neutral oil or lard","tbsp",[493,497,500,504,508,511,515],{"text":494,"title":495,"timerSeconds":496},"Put {qty:chicken} of chicken in a pot with the water, half onion, smashed garlic, bay leaf and 1 tsp salt. Bring just to a boil, drop to a bare simmer and cook until the chicken is only just done — opaque throughout, no pink at the center — 15–18 minutes. Keep the broth.","Poach the chicken",1000,{"text":498,"title":499},"Lift the chicken out and, while still warm, pull it into bite-sized shreds with two forks or your fingers — strands, not mince. Warm chicken shreds cleanly and will absorb more sauce.","Shred the chicken",{"tip":501,"text":502,"title":503},"Taste the purée now: this is the moment to blend in another chipotle if you want more fire.","Blend the tomatoes, chipotles, adobo sauce and the 2 whole garlic cloves with 120 ml of the poaching broth until completely smooth — a loose, brick-orange purée.","Blend the sauce",{"text":505,"title":506,"timerSeconds":507},"Heat the oil in a wide skillet over medium heat and cook the sliced onion with a pinch of salt, stirring occasionally, until the strands are soft, golden and sweet at the edges, 8–10 minutes. Do not rush this — the onions are the sweetness of the tinga.","Cook the onions golden",540,{"text":509,"title":510,"timerSeconds":507},"Pour the blended sauce into the onions — it will sputter — add the oregano, and simmer briskly, stirring often, until the sauce darkens a shade, thickens, and a spatula dragged across the pan leaves a slow-closing trail, 8–10 minutes.","Fry the sauce down",{"text":512,"title":513,"timerSeconds":514},"Stir in the shredded chicken and a splash of broth if needed, and simmer gently until the sauce clings to every strand rather than pooling around the meat, about 10 minutes. Taste and season with salt — it should taste smoky, sweet and fully seasoned.","Simmer the tinga",600,{"text":516,"title":517},"Spoon the hot tinga over tostadas spread with refried beans, or into warm tortillas, and top with lettuce, avocado and lime — crema and crumbled cheese on the side. The tinga should sit in a glossy, clinging sauce, not a puddle.","Serve","TEEN-gah deh POH-yoh",[520,524,528],{"note":521,"swap":522,"original":523},"The dried route gives the same smoke with less tang; the canned version is easier to find and dose. Smoked paprika alone is a distant fallback.","1–2 dried chipotle (morita) chiles, soaked in hot water, plus 1 tsp vinegar and a pinch of sugar","Chipotles in adobo (canned)",{"note":525,"swap":526,"original":527},"Thighs are juicier and harder to overcook. Rotisserie chicken skips the poaching entirely — use store-bought or homemade stock for the sauce.","Boneless chicken thighs, or shredded rotisserie chicken","Chicken breasts",{"note":529,"swap":530,"original":531},"Fully traditional in modern Mexican kitchens and better than pale out-of-season fresh ones.","400 g canned whole or crushed tomatoes","Fresh tomatoes","chicken-tinga","Chicken Tinga (Tinga de Pollo)","Chicken Tinga","Tinga de pollo","mexico","Puebla",4,20,45,"easy",[543,544],"main","street-food",[546,547,548],"dairy-free","gluten-free","nut-free",[450,476,460],[551,554,556,558],{"alt":552,"src":553},"Tostadas topped with smoky chicken tinga in chipotle-tomato sauce, lettuce, avocado and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero.jpg",{"alt":552,"src":555},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-16x9.jpg",{"alt":552,"src":557},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-4x3.jpg",{"alt":552,"src":559},"\u002Fimages\u002Frecipes\u002Fchicken-tinga\u002Fhero-1x1.jpg",[561,562,563,564,565,566,567],"tinga","chicken tinga","chipotle","puebla","tostadas","taco filling","shredded chicken","2026-08-18","dishroute-kitchen","Smoky Mexican comfort from Puebla: shredded chicken simmered in a chipotle-tomato sauce with golden onions, piled onto tostadas or tortillas — tinga de pollo, the great make-ahead taco filling.",{"en":572},"\u002Frecipe\u002Fchicken-tinga",{"items":574,"total":692,"page":455,"limit":862,"hasMore":863},[575,585,620,652,686,716,747,773,804,835],{"slug":532,"title":533,"shortTitle":534,"nativeName":535,"countrySlug":536,"region":537,"baseServings":538,"prepMinutes":539,"cookMinutes":540,"difficulty":541,"course":576,"diet":577,"mainIngredients":578,"images":579,"keywords":584,"publishedAt":568,"updatedAt":568,"authorSlug":569},[543,544],[546,547,548],[450,476,460],[580,581,582,583],{"alt":552,"src":553},{"alt":552,"src":555},{"alt":552,"src":557},{"alt":552,"src":559},[561,562,563,564,565,566,567],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":536,"region":590,"baseServings":538,"prepMinutes":591,"cookMinutes":592,"difficulty":541,"course":593,"diet":595,"mainIngredients":597,"images":602,"keywords":612,"publishedAt":619,"updatedAt":619,"authorSlug":569},"chilaquiles-verdes","Chilaquiles Verdes (Tortilla Chips in Tomatillo Salsa)","Chilaquiles Verdes","Chilaquiles verdes","Central Mexico",15,25,[594],"breakfast",[596,547],"vegetarian",[598,599,600,601],"corn-tortillas","queso-fresco","eggs","cilantro",[603,606,608,610],{"alt":604,"src":605},"Plate of chilaquiles verdes with green salsa-coated tortilla chips, crema, crumbled white cheese, onion rings and a fried egg","\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fchilaquiles-verdes\u002Fhero-1x1.jpg",[613,614,615,616,617,618],"chilaquiles","chilaquiles verdes","tomatillo salsa","mexican breakfast","salsa verde","corn tortillas","2026-08-19",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"countrySlug":536,"region":537,"baseServings":625,"prepMinutes":626,"cookMinutes":540,"restMinutes":539,"difficulty":627,"course":628,"diet":629,"mainIngredients":630,"images":636,"keywords":646,"publishedAt":619,"updatedAt":619,"authorSlug":569},"chiles-en-nogada","Chiles en Nogada (Stuffed Poblanos in Walnut Cream)","Chiles en Nogada","Chiles en nogada",6,70,"hard",[543],[547],[631,632,633,634,635],"poblano","ground-pork","walnuts","pomegranate","apple",[637,640,642,644],{"alt":638,"src":639},"Stuffed poblano chile under white walnut sauce topped with pomegranate seeds and parsley","\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero.jpg",{"alt":638,"src":641},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-16x9.jpg",{"alt":638,"src":643},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-4x3.jpg",{"alt":638,"src":645},"\u002Fimages\u002Frecipes\u002Fchiles-en-nogada\u002Fhero-1x1.jpg",[647,631,648,649,564,650,651],"chiles en nogada","walnut sauce","nogada","picadillo","mexican independence",{"slug":653,"title":654,"shortTitle":655,"nativeName":656,"countrySlug":536,"region":657,"baseServings":625,"prepMinutes":658,"cookMinutes":659,"restMinutes":660,"difficulty":661,"course":662,"diet":663,"mainIngredients":664,"images":669,"keywords":679,"publishedAt":619,"updatedAt":619,"authorSlug":569},"cochinita-pibil","Cochinita Pibil (Yucatán Achiote-Roasted Pork)","Cochinita Pibil","Cochinita pibil","Yucatán",30,240,720,"medium",[543],[546],[665,666,667,668],"pork-shoulder","achiote","orange","habanero",[670,673,675,677],{"alt":671,"src":672},"Shredded orange achiote pork in banana leaves with bright pink pickled onions and warm corn tortillas","\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-4x3.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fcochinita-pibil\u002Fhero-1x1.jpg",[680,681,666,682,683,684,685],"cochinita pibil","yucatan","banana leaf","slow roast pork","pickled red onion","mexican tacos",{"slug":687,"title":688,"shortTitle":689,"nativeName":690,"countrySlug":536,"region":691,"baseServings":538,"prepMinutes":692,"cookMinutes":693,"difficulty":541,"course":694,"diet":696,"mainIngredients":697,"images":701,"keywords":711,"publishedAt":619,"updatedAt":619,"authorSlug":569},"elote","Elote (Mexican Grilled Street Corn)","Elote","Elote asado","Nationwide",10,12,[544,695],"snack",[596,547],[698,699,700],"corn","cotija","lime",[702,705,707,709],{"alt":703,"src":704},"Charred corn on the cob coated in cream, crumbled white cotija cheese and red chile powder with lime wedges","\u002Fimages\u002Frecipes\u002Felote\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Felote\u002Fhero-1x1.jpg",[687,712,713,699,714,715],"mexican street corn","grilled corn","esquites","street food",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":536,"region":691,"baseServings":721,"prepMinutes":539,"cookMinutes":722,"restMinutes":723,"difficulty":541,"course":724,"diet":726,"mainIngredients":727,"images":730,"keywords":740,"publishedAt":619,"updatedAt":619,"authorSlug":569},"flan-napolitano","Flan Napolitano (Mexican Cream Cheese Caramel Custard)","Flan Napolitano","Flan napolitano",8,60,360,[725],"dessert",[596,547],[728,729,600],"condensed-milk","cream-cheese",[731,734,736,738],{"alt":732,"src":733},"Unmoulded Mexican flan napolitano on a rimmed plate with dark caramel sauce running down its smooth sides","\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-4x3.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Fflan-napolitano\u002Fhero-1x1.jpg",[741,742,743,744,745,746],"flan napolitano","mexican flan","caramel custard","condensed milk dessert","cream cheese flan","bain marie",{"slug":748,"title":749,"shortTitle":750,"nativeName":750,"countrySlug":536,"baseServings":538,"prepMinutes":591,"cookMinutes":9,"difficulty":541,"course":751,"diet":754,"mainIngredients":756,"images":757,"keywords":767,"publishedAt":568,"updatedAt":568,"authorSlug":569},"guacamole","Guacamole (Molcajete-Style)","Guacamole",[752,753,695],"appetizer","sauce",[755,547,546,548],"vegan",[700,460,601,476],[758,761,763,765],{"alt":759,"src":760},"Chunky guacamole in a stone molcajete topped with cilantro and diced tomato, tortilla chips alongside","\u002Fimages\u002Frecipes\u002Fguacamole\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fguacamole\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fguacamole\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fguacamole\u002Fhero-1x1.jpg",[748,536,768,769,770,771,772],"avocado","molcajete","dip","salsa","totopos",{"slug":774,"title":775,"shortTitle":776,"nativeName":777,"countrySlug":536,"region":537,"baseServings":721,"prepMinutes":778,"cookMinutes":779,"difficulty":627,"course":780,"diet":781,"mainIngredients":782,"images":788,"keywords":798,"publishedAt":619,"updatedAt":619,"authorSlug":569},"mole-poblano","Mole Poblano (Chile and Chocolate Sauce with Turkey)","Mole Poblano","Mole poblano de guajolote",50,130,[543],[547,546],[783,784,785,786,787],"turkey","cocoa","almonds","sesame-seeds","raisins",[789,792,794,796],{"alt":790,"src":791},"Dark glossy mole poblano poured over turkey pieces 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