Cooking On The Ranch

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Homemade Hummus with Slow Roasted Cherry Tomatoes

By 5 Comments

Hummus with slow roasted cherry tomatoes and capers … you’re not the only one who gets dressed up for the Holidays. This simple dip of plain hummus gets some bling. Wow your guests with Slow Roasted Cherry Tomato Hummus with Capers.

Homemade hummus topped with roasted cherry tomatoes.

Hummus might just be the best gift from the Middle East.

It’s creamy, it’s smooth and the best part…it’s healthy. It’s so simple to make if you grab a can of chickpeas at the store. And even better in flavor it you take the time to soak and cook dried chick peas.

And even simpler if you buy a container of pre-made hummus at the store and blend in slow roasted cherry tomatoes and some drained capers. If you buy pre-made, pick up a can of chickpeas so you can add some to the top to complete the garnish.

Growing up in the middle of Kansas on a diet of fried chicken and mashed potatoes, I’m hardly an expert on the subject of hummus. I try always to make it from scratch, and it’s always good.

I follow this homemade hummus recipe that I tinkered with for a long time to settle on a good combo of flavors and texture.

How To Roast Cherry Tomatoes

If you’ve never slow roasted adorable little plump cherry tomatoes, you’re in for a treat.

Halved Cherry tomatoes on a sheet pan.
Oven roasted cherry tomatoes.

All you need is a pint of cherry tomatoes, some olive oil and a low and slow oven temperature. When you slow roast cherry tomatoes they become even sweeter because they caramelize.

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

  • Preheat oven to 275 degrees.
  • Spread the tomatoes out on a rimmed sheet pan and toss with olive oil.
  • Sprinkle with a little salt and pepper and let them slow steep themselves into grandeur.
  • In about an hour or more, you’ve got a beautiful treat to use for toppings chicken, dips or even in this fabulous homemade hummus recipe.

Is Hummus Healthy?

I always welcome a big bowl of hummus to feel better about myself. It’s crazy healthy, loaded with fiber and protein. It’s low in saturated fat and high in complex carbs.

And it makes the perfect appetizer for any gathering. Even though I’ll never get rid of my Ruffles and Heluva Good Onion Dip habit, healthy hummus, fresh vegetables and pita is always a first choice for us.

Just in time for the appetizer season ahead of us. Try making some plain hummus, and top it with some slow roasted cherry tomatoes and a spoon full of capers. Add some chickpeas to complete the presentation.

Homemade Hummus with Slow Roasted Cherry Tomatoes

Homemade hummus topped with slow roasted cherry tomatoes.

I hope you give this unique and flavorful hummus appetizer recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite topping for hummus, let me know, I’d love to give it a try.

And if you’re looking for more finger food ideas, don’t miss my Appetizer Category. You’ll find lots of great recipe ideas, including the most popular on my site for Campechana (Mexican Shrimp Cocktail).

You Might Be Interested In

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Homemade hummus topped with roasted cherry tomatoes.
Print Recipe
5 from 3 votes

Hummus with Slow Roasted Cherry Tomatoes and Capers

Hummus gets some bling with slow roasted cherry tomatoes and capers.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Appetizer Recipes
Cuisine: Mediterranean
Servings: 10
Calories: 221kcal
Author: Lea Ann Brown

Ingredients

  • 1 pint Cherry Tomatoes slice tomatoes in half
  • 1 tablespoon Olive oil
  • salt
  • 2 tablespoon capers
  • For the hummus
  • 1 large garlic clove peeled
  • 30 ounces chickpeas canned, drained, liquid reserved
  • 1 ½ teaspoons kosher salt
  • ⅓ cup tahini paste (sesame paste) I love Whole Foods Brand)
  • 1 Tablespoon lemon juice fresh squeezed
  • 6 tablespoons reserved liquid from chickpeas
  • 1 Tablespoon Olive oil

Instructions

  • Preheat oven to 275 degrees. Cut the cherry tomatoes in half and place them flesh side up on a baking sheet. Drizzle the tomatoes with olive oil and sprinkle with salt. Cook for 60 – 75 minutes or until the tomatoes looked shriveled and caramelized. 
  • To make hummus. Add all ingredients to a food processor. Blend until smooth, adding more water if needed. Adjust for seasonings. You may need more lemon or salt.
  • Serve with fresh vegetables and pita wedges.  

Nutrition

Calories: 221kcal | Carbohydrates: 27g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 387mg | Fiber: 7g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 12.9mg | Calcium: 58mg | Iron: 3.2mg

Homemade Hummus Topped With Roasted Cherry Tomatoes … It’s What’s For An Appetizer

Rancho De Chimayo Spicy Ranch Dressing Recipe

By 37 Comments

Traditional Buttermilk Ranch Dressing gets a spicy kick using New Mexico Red Chile Powder. Your salad greens never had it so good. Kick up your next salad with this Spicy Ranch Dressing.

If you’re a fan of New Mexico Recipes like we are, don’t miss this one for Stacked Enchiladas. A New Mexico specialty.

A tossed salad dressed with spicy ranch dressing.

I’m beginning to think that a pinch of New Mexico Red Chile Powder makes every single piece of food better. I’ve been sprinkling it on beans, dips, and even deviled eggs. And now adding it to make this Spicy Ranch Dressing.

This recipe comes from the popular New Mexican Restaurant in Chimayo. And with first bite, I fell in love and had to make it in my own kitchen.

Rancho de Chimayo Restaurant New Mexico

On our recent trip to New Mexico, we had lunch at the famous James Beard Award Winning Rancho de Chimayo.  Chimayo, New Mexico is located on the High Road between Santa Fe and Taos.

The restaurant is in a restored family hacienda style home, and when we walked in, their warm hospitality made me feel like we were being welcomed into someone’s home.

The cuisine is traditional Northern New Mexican, and Carne Adovada is what put them on the map and earned them the James Beard Award. It’s an absolutely wonderful dish that defines the spirit of New Mexico cuisine.

Their Red Chile Ranch Dressing elevates traditional ranch into a warm Spicy Ranch Dressing.

According to their cookbook, the spicy ranch dressing is simply a doctored up Hidden Valley Ranch Dressing Mix. Which makes this an incredible quick fix.

This spicy ranch dressing can be made from scratch or using a packet of Ranch Dressing. Let’s take a look.

Ingredients You’ll Need

Use both sour cream and mayonnaise to make this cool creamy recipe for buttermilk ranch dressing. 

Ingredients to make homemade buttermilk ranch dressing
  • Mayonnaise: Full fat please. And use your favorite brand.
  • Sour Cream: Again, full fat. You'll get a thicker and richer result.
  • Buttermilk: Adds a beautiful creamy texture and an under note of tang to the overall flavor.
  • Garlic: Use fresh garlic please. And use a microplane zester to grate it into the the dressing ingredients. This will help distribute that wonderful garlicky flavor.
  • Plain Old White Vinegar: No need to get fancy with the vinegar for this recipe.
  • Fresh Chives: Chives are wonderful for adding a mild onion flavor to this recipe.
  • Fresh Parsley: Use Italian Flat Leaf Parsley for this recipe. For a clean, slightly peppery taste, you'll be glad you chose it over the curly variety. Which actually makes a better garnish along side your burger than for flavor in any recipe.
  • Fresh Dill: A fresh buttery herb, using fresh dill will add a grassy flavor with notes of anise and lemon.
  • New Mexico Red Chile Powder

Ingredient Substitutions

  • Parsley: Substitute parsley for cilantro.
  • Red Chile Powder: If you don’t have access to New Mexico Red Chile Powder, substitute Ancho Chile Powder.

How To Make Spicy Ranch Dressing, New Mexico Style

Step by Step Instructions

Simple, fresh and oh-so creamy, let's take a look at these easy step by step instructions to make this recipe for spicy buttermilk ranch dressing.

Mixing together mayo and sour cream with a whisk in a glass bowl.
  1. Step 1: In a medium bowl, combine mayo and sour cream. A whisk works good for the entire process.
Whisking buttermilk in with mayonnaise and sour cream to make dressing
  1. Step 2: Add the buttermilk ¼ cup at a time, mixing as you go.
Adding dry ingredients to buttermilk ranch dressing recipe
  1. Step 3: Add in the dry ingredients. Chopped fresh chives, chopped parsley, dill vinegar and chopped or zested garlic.
Buttermilk ranch dressing recipe made in a clear bowl using a whisk and garnished with fresh parsley
  1. Step 4: Using a whisk, combine all ingredients until well blended.
New Mexico Chimayo Red Chile Powder in a small glass container.
  1. Step 5: Now comes the fun part. Add the New Mexico New Mexico Chile Powder. Start with two teaspoons and keep adding to suit your heat tolerance. I usually add four teaspoons. We like our spice.

Make It Super Simple

Purchase a package of Hidden Valley Ranch Dressing. Add 1 ½ Cups Sour Cream, ½ cup half and half, ¼ cup Buttermilk. and then add 3 – 4 teaspoons New Mexico Red Chile Powder. That’s how the restaurant rolls and it’s delicious.

Tips For Success

  • Use a microplane zester to grate garlic.
  • I like to let this dressing sit in the refrigerator for about an hour so the flavors marry and the dressing thickens slightly. But it's not a deal breaker if you don't.
  • Use sharp scissors or good kitchen shears to cut chives into very small pieces
  • Did you know you can freeze buttermilk? This recipe call for only a portion of the carton. I measure the rest into small 1 cup canning jars and freeze. It works very well, you may need to shake it up a bit before using, as it can separate.
  • This is a somewhat thick dressing that's best drizzled on a salad with a spoon. If you'd like a more pourable dressing, reduce the mayonnaise to ¼ cup. You can also use a low fat sour cream. Full fat sour cream is quite dense. Mexican Crema is a thinner product that would work well here.

Questions You May Have

Is This Spicy Ranch Dressing Gluten Free?

The benefits of making this recipe from scratch rather than using a packet mix, is this dressing is naturally a gluten free salad dressing.

A jar of homemade spicy ranch dressing next to a dressed tossed salad.

Ways to use Spicy Ranch Dressing

It's not just a salad dressing after all:

  • Drizzle it over pizza like I have for this BBQ Chicken and Jalapeno Pizza and my recipe for BBQ Brisket Pizza. It adds a wonderful compliment to the layers of bbq flavors.
  • Spicy Ranch Dressing is thick enough for you to use as a dip for celery sticks, carrots or anything that happen to land on your crudites platter.
  • It’s a great dip for those spicy chicken wings.
  • Slather it over your next piece of grilled salmon. Just spread it over the fish as you toss it on the grill and use it to baste every 5 minutes. I usually cook salmon 15 - 20 minutes depending on size.
  • Making a quick lunch of chicken avocado wraps - use this buttermilk dressing to jazz it up.
  • Next time you're grilling corn, drizzle ranch dressing over the corn once it's cooked. It's also wonderful drizzled over grilled new potatoes.
  • And speaking of potatoes, try dipping your Oven Home Fries into spicy ranch dressing, Fabulous.

Storage

Store in the refrigerator in an air tight container for up to 5 days.

I hope you give this Spicy Ranch Dressing recipe a try. It’s a great way to bring New Mexico flavors to any combination of salad greens.

And if you’re looking for more recipes, don’t miss my Salad Category. You’ll find lots of great recipe ideas, including the most popular salad dressing recipe on my site for Homemade Blue Cheese Dressing. Rich, chunky, creamy, it’s simply the best.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A tossed salad dressed with spicy ranch dressing.
Print Recipe
5 from 3 votes

Rancho de Chimaro Spicy Ranch Dressing

Traditional Buttermilk Ranch Dressing gets a spicy kick using New Mexico Red Chile Powder. Your salad greens never had it so good. Kick up your next salad with this Spicy Ranch Dressing.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Servings: 6
Calories: 154kcal
Author: Lea Ann Brown

Ingredients

  • ⅓ cup mayonnaise
  • ⅔ cup sour cream
  • ¾ cup buttermilk plus more if needed
  • 1 clove garlic minced or grated with a microplane zester
  • 1 teaspoon white vinegar
  • 2 tablespoons fresh parsley chopped, or cilantro
  • 2 tablespoons chives fresh, chopped
  • 1 teaspoon dried dill or 2-3 teaspoons fresh
  • sea or kosher salt and fresh pepper
  • 2-4 teaspoons New Mexico Red Chile Powder or Ancho

Instructions

  • In a medium mixing bowl whisk together the mayo and sour cream, slowly whisk in buttermilk until you reach a consistency you like.
  • Mix in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more sour cream, mayo, vinegar or herbs.
  • Add New Mexico Red Chile Powder starting with 2 teaspoons. Add more as you taste to suit your heat tolerance.
  • I like to let this dressing sit in the refrigerator for about an hour so the flavors marry, but it's not a deal breaker if you don't.

Notes

Tips For Success:
  • Use a microplane zester to grate garlic into the the dressing ingredients. This will help distribute that wonderful garlicky flavor. 
  • This is a thick texture dressing, that’s best drizzled on a salad with a spoon. If you’d like a more pourable dressing, reduce the mayonnaise to ¼ cup. You can also use a low fat sour cream which is a thinner product. Full fat sour cream is quite dense. Mexican Crema is a good substitute, it’s thin but keeping that tangy flavor,
  • This dressing will keep in the refrigerator for about a week. And just as you can freeze buttermilk, you can most certainly freeze this dressing for up to 3 months.
  • Make this Spicy Ranch Dressing from the homemade version rather than a packet mix to amke this a naturally a gluten free salad dressing.
  • How to chop chives?  Just use sharp scissors or good kitchen shears to cut the pieces very small.
 
Make It Super Simple: Purchase a package of Hidden Valley Ranch Dressing. Add 1 ½ Cups Sour Cream, ½ cup half and half, ¼ cup Buttermilk. and then add 3 – 4 teaspoons New Mexico Red Chile Powder. That’s how the restaurant rolls and it’s delicious.
 
 

Nutrition

Calories: 154kcal | Carbohydrates: 3g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 132mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 2.7mg | Calcium: 64mg | Iron: 0.1mg

Spicy Ranch Dressing … It’s What’s For That Salad

French Pear Bourdaloue Tart with Apricot Rum Glaze

By 18 Comments

This is a recipe for a Pear Bourdaloue Tart. Add some apricot rum glaze for a finishing touch of color and pure delightful flavor. Impress with this beautiful dessert.

French pear tart frangipane with apricot rum glaze.

If you’re a regular reader you know that in September, I graduated from Culinary School.

A good part of that schooling included time in the Pastry Kitchen, learning classic French Baking Techniques…and learning from one of the best pastry chefs in Denver.

I’m totally amazed at the skills I’ve learned. All of which led me to make this Bourdaloue Tart at home and with confidence. This was my second tart attempt. A Fresh Peach Curd Tart was my first dessert project. Additionally, a Fresh Tomato Tart with Gruyere was my savory project.

French pear tart bourdaloue with frangipane and Apricot Rum Glaze

This is a classic French pastry created by famed patissier Paul Coquelin of La Patisserie Bourdaloue in Paris.

It’s a pear tart bourdaloue with frangipane (almond cream, or an almond based pastry cream). Certain desserts stand the test of time and this is one of those classics. I recently made it for the first time and served it to dinner guests. It’s a rewarding tart to make and impressive for entertaining. And did I mention divine with flavor?

French Pear Tart Bourdaloue with Frangipane and Apricot Rum Glaze

For this recipe, you can use a tart pan that varies in size between 9 an 11 inches. I used a 9-inch tart pan and had Frangipane left over. The amount of pears worked fine and doesn’t need to be adjusted. The baking temperature and time for each size tart pan should remain the same.

For this Bourdaloue Tart recipe, you’ll use a Pate Sucree shell instead of a regular Pate Brisee tart crust. Pate Sucree is a sweet pie crust most commonly used for French fruit tarts. You can find a recipe for Pate Sucree at Saveur Magazine.

French pear tart with Apricot Run Glaze

Don’t be intimidated by this fancy French name, here are a few things you need to know about this recipe:

How to use a vanilla bean: With a sharp knife, slice the vanilla bean in half length ways. With the back of a knife, scrape out the pulp. Easy and fabulous with flavor. If you can’t find vanilla bean, substitute with 1 teaspoon vanilla extract.

Adding 4 beaten eggs, one at a time: This recipe calls for adding 4 beaten eggs one at a time. No need to beat eggs in separate bowls. Beat them all in one bowl and just pour in an estimated amount of egg equaling 1 egg, at a time.

How to blind bake your crust: Blind baking means to pre-bake a pie shell crust before adding filling. Once you’ve formed the dough into the tart pan, simple cover it with a sheet of parchment paper. Using pie weights or dried beans, fill the covered shell to weight down the parchment paper so it’s touching the pie crust. This will keep the crust from bubbling up, which would make it impossible to fill with the frangipane.

What does docking mean: Docking is no more complicated than simply pricking the dough with a fork. Several times on the bottom and on the sides.

French Pear Tart with Apricot Rum Glaze

I strongly suggest that you make the Apricot Rum Glaze to finish the tart. It adds a beautiful golden hue to the finished product and another layer of great flavor.

Recipe for French Pear Bourdaloue Tart with Apricot Glaze

I hope you give this Bourdaloue Tart recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Want to try your hand at another fancy feel dessert? Take a look at this recipe for Vanilla Roasted Peaches with Mascarpone Cheese.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

French pear tart frangipane with apricot rum glaze.
Print Recipe
5 from 3 votes

French Pear Bourdaloue Tart With Apricot Glaze

A beautiful work of art, this French pear tart with Frangipane is an elegant pear dessert. 
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour
Course: Dessert
Cuisine: French
Servings: 8
Calories: 485kcal
Author: Lea Ann Brown

Ingredients

  • 1 9″ Pate Sucre Shell
  • 4 Anjou or Bartlett pears peeled and cored
  • ½ lemon juice of
  • 8 ounces sugar
  • 1 vanilla bean split and scraped
  • Apricot glaze
  • For the Frangipane
  • 4 ounces butter softened
  • 6 ounces almond flour
  • 4 ounces sugar
  • 4 whole eggs beaten
  • 2 ½ ounces All-purpose flour
  • ½ ounce dark rum
  • For the Apricot Glaze
  • ¾ cup Apricot Preserves
  • 1 Tablespoon Rum

Instructions

  • Preheat oven to 375 degrees. Place the pie dough into a 9″ round tart pan. With a fork, dock the shell. (poking holes on the bottom and sides) Place parchment paper over the shell and place dried beans on top to weight down the parchment paper. This will keep the dough from bubbling up when baking. Blind bake the shell for 15 minutes. Remove the beans and parchment paper and cook for another 10 minutes. Remove from oven and cool.
  • Peel, core, and half the pears. Immediately place the pears in a saucepan with lemon juice and enough ice water to cover them. Add the sugar and the vanilla bean. Cover the pears with a round of baking paper and simmer over medium heat until they are just tender. Remove pears from the syrup and drain to prevent over cooking.
  • For the Frangipane: Cream the butter with the sugar. Add almond flour and mix until smooth. Add the eggs one at a time and mix until each is absorbed. Stir in the all purpose flour and the rum. Use immediately, or can be stored covered in refrigerator up to four days.
  • Slice pears ⅜″ thick. Fill the cooled tart shell with 12 ounces frangipane about ½″ thick. Place the pears over the frangipane in a fan pattern. Bake until the shell is lightly golden and the frangipane has risen and colored. About 40 minutes. 
  • Cool and finish with warmed apricot glaze. 
  • For the Apricot Glaze: In a small saucepan, add ¾ cup Apricot preserves and the 1 tablespoon golden rum. Cook over medium heat until nice and syrupy. 

Notes

You may make a caramel sauce to accompany the Pear Tart Bordaloue by reducing the liquid in which the pears were cooked to a caramel. Then add heavy cream.

Nutrition

Calories: 485kcal | Carbohydrates: 69g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 104mg | Potassium: 122mg | Fiber: 5g | Sugar: 52g | Vitamin A: 375IU | Vitamin C: 7.5mg | Calcium: 59mg | Iron: 1.4mg

French Pear Bourdaloue Tart … It’s whats for a Fall dessert

Slow Cooker Tinga Chicken, With Chorizo

By 23 Comments

If you think you've had Chicken Tinga before, think again. This Slow Cooker Tinga Chicken takes the classic dish to the next level by adding bold Mexican chorizo and tender potatoes, all simmered low and slow in a smoky chipotle tomato sauce. It's hands-off cooking with maximum payoff. Layers of rich, spicy warm flavor that make for unforgettable tacos (or burrito bowls, tostadas, you name it).

Serve this with Gulf Coast Style Oven Baked Rice for a balanced meal.

Slow cooker chicken tinga tacos.

What Is Chicken Tinga?

To be more authentic with it’s name, this is Mexican Tinga de Pollo and hails from the city of Puebla. Chicken Tinga is a traditional Mexican dish made with shredded chicken cooked in a spicy, smoky tomato-based sauce. The sauce typically includes:

  • Tomatoes
  • Onions
  • Garlic
  • Chipotle peppers in adobo sauce (for heat and smokiness)
  • Spices like oregano and cumin

The chicken is simmered in the sauce until tender and flavorful and can be served in tacos, tostadas, burritos, or even over rice. Garnishes like sour cream, avocado, lettuce, cheese, and a wedge of lime are common.

Why Use A Slow Cooker For Tinga Chicken?

Stewing chicken works beautifully in the slow cooker. A slow cooker is much more than just a “set it and forget it” appliance. It works well to build layers of flavors. And with the ingredients involved to make Tinga de Pollo tacos, the slow cooker just makes sense.

In a nutshell, using a slow cooker offers hands-off cooking, with a deeper infusion of flavors.

The end flavor result is truly delicious. There’s Mexican chorizo involved, which adds texture and an even more smoky edge. And my recipe includes potatoes for a creamy smooth treat. Simply stated, these Slow Cooker Chicken Tinga Tacos offer a blast of rich flavor.

Tip: How to avoid dry chicken or diluted sauce: Don’t try to cook this recipe on high. Keeping the temperature low and slow will cook the chicken evenly. And setting that slow cooker on “high” may cause the sauce to separate and become runny.

Ingredients You’ll Need

Ingredients to make Tinga Chicken
  • Mexican Chorizo: In bulk form, packaged like ground beef. The chorizo product that you find in a tube contains a lot of grease/fat. Stick with the bulk form for a heartier texture.
  • Sherry Vinegar: For this tinga chicken recipe, I’m using Sherry Vinegar. The flavor of Sherry Vinegar is a complex combination of sweet and sour. I have to admit, it's my favorite vinegar to use in my kitchen.
  • Achiote Paste: A very special ingredient that you should take the time seek out and purchase. It's huge on flavor and perhaps unlike anything you've ever tasted. A combination of ground annatto seeds, garlic, bitter orange juice and spices. Stored properly it will keep well and you can use it in other Mexican Recipes like these Achiote Shredded Pork Tacos, or Cochinita Pibil. It comes packaged in a 3.5 ounce block and we'll use most of it for this recipe. You can order it from Amazon.
  • Chicken: I like using boneless skinless chicken thighs, but boneless skinless chicken breast also works well here.
  • Potatoes: Choose small Yukon Gold potatoes. They’ll be easy to chop and the skin is tender to eat = no peeling.
  • Chipotle in Adobo: Are canned smoked dried jalapeno peppers packed in a luscious red chipotle sauce. They’re readily available on the Mexican aisle of your local super market.
  • Mexican Oregano as opposed to Mediterranean oregano.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions

Making tinga chicken sauce, step 1.
Making tinga chicken sauce in a food processor. Step 2.

Make The Tinga Chicken Sauce

  1. Step 1: In a food processor, place the canned tomatoes, Chipotle peppers, achiote paste and garlic. 
  2. Step 2: Blend until smooth.

Prep The Chicken

Preparing the chicken for tinga chicken, step 3.
Cooking the chicken and chorizo to make tinga chicken.
  1. Step 3: Add the chicken to a large bowl and sprinkle with flour. Use your hands to mix well and coat. In a small bowl, mix together the salt, pepper and red chile powder. Add it to the floured chicken and use hands to distribute the seasoning.
  2. Step 4: Heat a large fry pan over medium high heat. When hot, add crumbled Chorizo Sausage. Let it cook a couple of minutes to release some fat. Move the sausage to the edges of the pan and add half the chicken. Let the chicken sear for about 5 minutes, then turn. Sear the other side for a couple of minutes. Move the seared chicken to a plate, as you’ll need to do this in two batches. And you may need to drizzle in some oil as you fry, depending on how much grease the chorizo creates.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Cooking vegetables with chorizo to make tinga chicken.
Placing seared and seasoned chicken in a slow cooker to make tinga chicken.
  1. Step 5: Add the chopped poblano and onion to the chorizo and let cook for about 2 minutes.
  2. Step 6: Place the chicken on the bottom of the slow cooker. 
Adding chorizo and vegetables to chicken in a slow cooker to make tinga chicken.
Adding tinga sauce to slow cooker to make tinga chicken, Step 8.
  1. Step 7: Top with the chorizo vegetable mix.
  2. Step 8: Pour in the tinga chicken sauce.
Adding potatoes to slow cooker to make tinga chicken. Step 9.
  1. Step 9: Sprinkle in the Mexican Oregano, Sherry Vinegar, and Worcestershire, then add the chopped potatoes. Cover and cook tinga chicken on low 6 hours.

Tips For Success:

  • Deglaze the pan once the chorizo and vegetables are done cooking and removed from the pan and while the pan is still hot, add a splash of wine, or chicken stock. Use a sturdy spatula to stir and scrape up the bits of meat that remains on the bottom of the pan. Then pour it into the slow cooker. There’s a lot of flavor that results from deglazing.
  • Char Your Tortillas: You simply can’t take a corn tortilla out of the package and make a taco, you need to make it pliable. Place corn tortillas directly on the open flame of a gas stove-top. Don’t walk away, in a few seconds you’ll see some charred spots on and around the edges. Flip it and let it cook another few seconds. The corn tortilla is pliable and the charred spots add smoky flavor. Remove the tortillas to a plate and cover while you toast the remaining shells.
  • Double Up: Since these tacos use a saucy style meat filling, you can use two corn tortillas per taco for a sturdier taco. I like to use yellow corn tortillas as they are sturdier than white corn. 

How To Serve It

Once the chicken is fall apart tender, use two forks to shred it while it’s still in the pan. Stir well to coat the chicken with the sauce.

  • I like to make Tinga Chicken Tacos. Heat the canned refried beans or homemade refried beans on a warmed corn tortilla. Top with Tinga Chicken, then add garnishes.
  • Serve it over rice to make a Tinga Chicken Bowl. Again, top with garnishes.
  • Use a flour tortilla to make Tinga Chicken Burritos. Add the tinga mix to the tortilla, add some shredded cheddar cheese, then roll burrito style. Heat in a 300 degree oven until the cheese is melted, about 10 minutes.
  • Purchase tostada shells or make your own homemade tostada shells and make a Tinga Tostada.
  • Make Tinga Chicken Tacos a meal by adding a side of Mexican Green Rice, or Scalloped Potatoes with Green Chiles. Keep things lighter with this Southwest Salad Recipe.

Garnishes For Tinga de Pollo Tacos

Once the refried beans have been placed on the corn tortillas, and the shredded chicken added, simply pass a plate of garnishes. Suggestions:

  • Chopped avocado or avocado mash. I like to take a fork and simply mash the avocado to a chunky stage.
  • Chopped raw sweet onion
  • Sliced Pickled Jalapenos
  • Mexican crumbling cheese: Cotija cheese works very well here.
  • Chopped Cilantro
  • Friends don’t let friends eat Mexican food without Mexican Pickled Onions. Try them, they’re incredible with flavor and easy to make.

Storing Tinga Chicken

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezer:

Cool tinga chicken completely, then place in a freezer safe container. I like to use freezer safe zip-lock bags. Squeeze the air out, then lay flat to optimize freezer space. Let the chicken thaw in the refrigerator overnight, then reheat stove top or microwave.

Variations

  • Potatoes: Taking a cue from a local Mexican restaurant, I have prepared my Chicken Tinga with potatoes. To make tinga chicken more authentic Mexican style, omit the potatoes.
  • Gluten Free: This recipe will be gluten free if you substitute a gluten free flour, or omit the flouring process all together.

FAQ

Can I Use Frozen Chicken To Make This Recipe?

No! It’s simply not recommended to put frozen chicken into a slow cooker. Doing so can create unsafe food practices and cause illness. The USDA reports that the chicken spends too much time in the “danger zone”, which is a temperature between 40 degrees and 140 degrees before it comes to a safe temperature of 165 degrees. That time in the danger zone can cause bacteria like salmonella.

How Do I Control The Spiciness Of Tinga?

This recipe calls for two Chipotle Peppers in Adobo Sauce. Chipotle peppers are very spicy. Cut them open and scrape out the seeds and veins, this is where the heat lies. Then continue with the recipe. Use only one pepper for a milder sauce.

Can I Make Tinga Chicken Ahead for Meal Prep?

Absolutely yes. Like soups, this is one of those recipes that tastes better the next day. Make ahead, then store in single serving containers in the refrigerator until ready to reheat. Use a sauce pan stovetop or a large microwave safe container.

Recipe for Slow Cooker Tinga Chicken

Easy slow cooker Mexican chicken dinner idea. Crock pot chicken tinga de pollo poblano

And if you’re taco crazy like us, don’t miss my Tacos Category. You’ll find lots of great recipes, including the most popular taco recipes on my site for Fried Tacos. Made with ground beef, everyone I’ve served these too ask for the recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Tinga chicken tacos with toppings, served on a white platter.
Print Recipe
4.75 from 4 votes

Slow Cooker Tinga Chicken

This slow cooker Tinga Chicken is full of flavor with poblano peppers, and plenty spicy excitement.
Prep Time20 minutes
Total Time23 minutes
Course: Main Course Chicken
Cuisine: Southwestern
Servings: 10 Tacos
Calories: 305kcal
Author: Lea Ann Brown

Ingredients

  • 1 14 ½ ounce can chopped tomatoes not drained
  • 2 – 3 canned Chipotle Peppers in Adobo Sauce seeds and veins scraped away, plus 1 Tablespoon of the adobo sauce.
  • 1 tablespoon Achiote Paste
  • 4-5 cloves garlic peeled
  • 2 pounds Boneless skinless chicken breasts or thighs
  • ½ cup all-purpose flour
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • 1 teaspoon New Mexico Red Chile Powder
  • ½ pound Chorizo sausage ground
  • 1 yellow onion diced
  • 1 poblano pepper diced
  • 2 cups potatoes 1 inch cubes
  • 1 Tablespoon Sherry vinegar
  • 1 teaspoon Mexican Oregano
  • 1 tablespoon Worcestershire Sauce
  • 16 ounce Refried beans canned. And warmed.
  • 10 Corn Tortillas Toasted. Or double this amount if using 2 tortillas per taco.

Instructions

  • In a food processor, blend together the canned tomatoes, the Chipotle peppers, achiote paste and garlic. 
  • Add the chicken to a large bowl and sprinkle with flour. Use your hands to mix well and coat.
  • In a small bowl, mix together the salt, pepper and red chile powder. Add it to the floured chicken and use hands to distribute the seasoning.
  • In a fry pan, (or your stove top friendly Slow Cooker insert) heat the pan over medium high heat. When hot, add crumbled Chorizo Sausage. Let it cook a couple of minutes to release some fat.
  • Move the sausage to the edges of the pan and add half the chicken. Move the pan so the chorizo is somewhat off heat. Let the chicken sear for about 5 minutes, then turn. Sear the other side for a couple of minutes. Move the seared chicken to a plate, as you'll need to do this in two batches. And you may need to drizzle in some oil as you fry, depending on how much grease the chorizo creates.
  • Once the chicken is seared and moved to a plate. I like to add a big splash of white wine, red wine or chicken stock to deglaze the pan. There's lots of flavor on the bottom of that pan. Use a sturdy spatula to stir all that flavor from the bottom of the pan.
  • Add the chopped poblano and onion to the chorizo and let cook for about 2 minutes.
  • Place the chicken on the bottom of the slow cooker. Top with the chorizo vegetable mix. Pour in the tinga chicken sauce, then sprinkle the potatoes on top.
  • Sprinkle in the Mexican Oregano, Sherry Vinegar, and Worcestershire. Cover and cook on low 6 hours.
  • Taking two forks, shred the chicken meat while still inside the pan. Stir well
  • To serve, toast the corn tortillas directly over a gas stove grate, or in a hot comal stovetop. Spread the tortillas with a thin layer of warmed refried beans. Top with Chicken Tinga mixture.
  • Garnishes: chopped avocado, sliced pickled jalapenos, diced yellow onion, and Mexican crumbling cheese such as Cotija.

Video

Notes

Once this dish is complete, taste and adjust the seasonings. For example, I added a bit more salt for our taste, and additional New Mexico Chile Powder. The additional chile powder added more complexity and depth.  It also adds more heat, so taste before you add.
If you simply don’t like the heat from the Chipotle Peppers in Adobo, substitute a healthy teaspoon of sweet smoked paprika. Add more if needed after a taste test.
Tips For Success: 
    • Deglaze the pan once the chorizo and vegetables are done cooking and removed from the pan and while the pan is still hot, add a splash of wine, or chicken stock. Use a sturdy spatula to stir and scrape up the bits of meat that remains on the bottom of the pan. Then pour it into the slow cooker. There’s a lot of flavor that results from deglazing.
    • Char Your Tortillas: You simply can’t take a corn tortilla out of the package and make a taco, you need to make it pliable. Place corn tortillas directly on the open flame of a gas stove-top. Don’t walk away, in a few seconds you’ll see some charred spots on and around the edges. Flip it and let it cook another few seconds. The corn tortilla is pliable and the charred spots add smoky flavor. Remove the tortillas to a plate and cover while you toast the remaining shells.
    • Double Up: Since these tacos use a saucy style meat filling, you can use two corn tortillas per taco for a sturdier taco. I like to use yellow corn tortillas as they are sturdier than white corn. 

Nutrition

Serving: 1taco | Calories: 305kcal | Carbohydrates: 40g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 626mg | Potassium: 500mg | Fiber: 6g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 3mg

Slow Cooker Tinga Chicken … It’s What’s For Dinner.

Fried Chicken Cutlets with Tomato Vinaigrette

By 6 Comments

Fried Chicken Cutlets are your passport to an easy weeknight dinner.Need to revamp your ho-hum chicken dinner routine? This recipe will do the trick. Minimal prep, easy and family friendly. Tender chicken cutlets are dusted with flour and fried, then splashed with a flavorful tomato vinaigrette.

Fried chicken cutlets with cherry tomato cumin vinaigrette.

There’s nothing like a home cooked meal. And some of those meals, with just a little effort can be very rewarding, in a restaurant quality sort of way.

And nothing says pride in presentation like fresh ingredients. I picked up some of the last of the beautiful heirloom cherry tomatoes at our local farmer’s market this weekend. Beautiful little bulbs of orange, yellow and red. And so sweet with flavor. It was as if I had found a pot of gold.

My bag was so full of these beautiful cherry tomatoes that I’ve spent the week either eating them like candy, or working them into my dinner routine. Salads, salads, and more salads and then this vinaigrette idea for these chicken cutlets.

The good news is, your local grocery store should carry multi-colored cherry tomatoes year round.

With an oil and vinegar base, a dash of cumin and some pureed cherry tomatoes. We loved the flavor combination with fried chicken cutlets.

Easy weeknight chicken dishes that bring a punch of full flavor are priceless. And thin, breaded chicken cutlets are so easy to make and cook in a flash.

Let’s take a look:

Recipe For Fried Chicken Cutlets with Cherry Tomato Vinaigrette

Easy Chicken Cutlet Dinner Recipe. Chicken with Tomato Cumin Vinaigrette

I hope you give this fried chicken cutlets recipe a try, and if you do, please come back and give the recipe a star rating. And if you have a favorite chicken cutlet recipe, let me know, I’d love to give it a try. They’re just such an easy dinner option.

More Easy Chicken Dinner Recipes

And if you’re looking for even more chicken recipes, don’t miss my category for Chicken Recipes. You’ll find lots of great recipes, including the one of the most popular on my site for Giada’s White Bean Ground Chicken Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Easy Chicken Cutlet Dinner Recipe. Chicken with Tomato Cumin Vinaigrette
Print Recipe
5 from 1 vote

Fried Chicken Cutlets with Cherry Tomato and Cumin Vinaigrette

Need to revamp your weeknight dinners? This is an easy chicken dinner and full of flavor.
Prep Time20 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 4
Calories: 593kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup Olive oil
  • 2 teaspoons ground cumin
  • Salt and freshly ground black pepper
  • 3 tablespoons white wine vinegar
  • 1 teaspoon honey or agave nectar
  • ½ teaspoon dry mustard
  • Freshly ground white pepper
  • 2 tablespoons shallot fine chopped
  • 2 cup cherry tomatoes pureed
  • 4 chicken cutlets
  • 2 Tablespoons all purpose flour
  • ¼ cup vegetable oil

Instructions

  • In a food processor, blend 1 cup of the cherry tomatoes until pureed. Set aside.
  • In a large bowl, add cumin, salt and pepper, vinegar, honey, dry mustard, shallot and a dash of white pepper. 
  • With a whisk, slowly add olive oil, whisking constantly until well blended. Add pureed tomatoes and mix well. Set aside while you make chicken.
  • Cut the remaining cherry tomatoes in half and set aside.
  • Place chicken cutlets on a cutting board or large surface. Salt and pepper and then dust them with the flour. Shake the cutlets to remove access flour. 
  • On the stove top, heat a non stick skillet over medium high heat. When pan is hot, add oil. When oil is hot, add chicken cutlets and brown on each side, cooking until juices run clear.
  • To serve, place a chicken cutlet on the plate. Over greens makes a nice presentation. With a fork, mix the dressing again, to make sure it’s still blended. Sprinkle the halved cherry tomatoes over each cutlet and then drizzle the chicken cutlets with the dressing.

Nutrition

Calories: 593kcal | Carbohydrates: 9g | Protein: 38g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 109mg | Sodium: 209mg | Potassium: 826mg | Fiber: 1g | Sugar: 4g | Vitamin A: 428IU | Vitamin C: 19mg | Calcium: 26mg | Iron: 2mg