- Hardcover: 256 pages
- Publisher: Ten Speed Press (April 11, 2017)
- Language: English
- ISBN-10: 0399578285
- ISBN-13: 978-0399578281
- Product Dimensions: 8.3 x 1 x 10.3 inches
- Shipping Weight: 2.3 pounds (View shipping rates and policies)
- Average Customer Review: 44 customer reviews
- Amazon Best Sellers Rank: #8,841 in Books (See Top 100 in Books)
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Nopalito: A Mexican Kitchen Hardcover – April 11, 2017
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Tostadas De Tinga Poblana
Chicken Tinga Tostadas Makes 8
Tinga is a comforting chipotle-and-tomato-stewed chicken recipe from Puebla that usually has a tangy, lightly smoky flavor. Because of the saturated smokiness, sweetness, and kick of spice from the chipotle peppers, and the toastiness of the corn tostada, you get a lot of flavor in this dish from very few ingredients.
If you like dark chicken meat, feel free to substitute a couple of thighs for one or both of the breasts.
In a small pot, cover the chile with enough water just to cover; bring to a boil, then turn off the heat and let sit until the chile is softened, about 20 minutes.
Meanwhile, put the chicken breasts in a medium pot and add enough water just to cover; season generously with salt and add the whole 1⁄2 of the onion, the whole garlic cloves, and the bay leaf. Bring the water to a boil, then reduce to a steady simmer and cook until the meat is just cooked through, about 30 minutes. Remove the chicken, reserving the liquid for another use if desired, and let cool slightly, then shred the meat from the bones (discard the skin). (You should have about 3 cups.)
Remove the chile from its soaking water and finely chop. In a small pot, heat the oil over medium heat. Add the sliced onion, season with salt, and cook, stirring occasionally, until well softened, about 10 minutes. Stir in the chopped garlic and cook for 1 minute more. Add 1⁄2 of the chopped chile to the pot with the onion and garlic (you can add more later to taste). Add the tomatoes and increase the heat to bring the tomatoes to a boil. Lower to a simmer and let cook until the liquid has reduced slightly, about 20 minutes. Stir in the epazote and the shredded chicken, and heat until the chicken is warmed through. Taste and adjust the salt or the amount of chile. (This mixture can be stored up to overnight, then reheated in a pot just before proceeding.)
When ready to serve the tostadas, quickly warm up the refried beans in a small pot, thinning them as needed with water to achieve a spreadable consistency. Carefully spread some of the beans onto each warm tostata shell. Top with some of the chicken mixture. Garnish with crema and queso fresco and serve immediately.
How to Make Your Own Tostada Shells
You can make tostadas—the crispy tortilla base for this dish—one of two ways: by baking day-old, homemade corn tortillas (or store-bought tortillas right from the package) at low heat in the oven to dry them out, or frying them in oil at high heat. Alternatively, you can buy tostadas in stores and reheat according to the package directions.
To Bake: Preheat the oven to 300°F. Place the tortillas in a single layer on a rimmed baking sheet. Bake until crispy, 20 to 30 minutes.
To Fry: To a medium frying pan, add enough rice bran oil or canola oil to reach 1⁄2 inch up the sides of the pan. Set a paper towel–lined plate next to the stove. Heat the oil to high heat (but not to the point where it’s smoking) and add the tortillas 2 or 3 at a time as space allows. Fry, flipping occasionally, until golden and crisp on both sides. Transfer to the prepared plate to drain.
- 1 large or 2 small dried chipotle chiles
- 2 raw bone-in, skin-on chicken breasts (about 1 pound) or 3 cups cooked shredded rotisserie chicken
- 1 medium white onion, 1⁄2 whole, 1⁄2 thinly sliced
- 3 cloves garlic, whole, plus 2 cloves garlic, chopped
- 1 bay leaf
- 2 tablespoons rice bran oil or canola oil
- 1 (15-ounce) can diced tomatoes and their juices
- 3 tablespoons chopped fresh epazote or cilantro
- For serving 1 cup (8 ounces) Frijoles Pinquitos Refritos or good-quality store-bought refried pinto beans
- 8 homemade tostadas or warmed store-bought tostadas
- Crema or sour cream
- Crumbled queso fresco
"The many followers of Nopalito will be overjoyed to have this comprehensive cookbook that chronicles their story through classic Mexican recipes, gorgeous photographs, and practical step-by-step instructions. May this work inspire you and bring you closer to some of the most delicious flavors out there. Salud!"
—Gabriela Cámara, restaurateur and chef of Contramar and Cala
“What a thoughtful, inviting book! Page after page of beautiful, soul-satisfying dishes propelled me toward the kitchen to bring alive these honest flavors. These recipes were born from the real food of Mexico, then coaxed into a San Francisco existence at Nopalito under the guiding hand of Gonzalo Guzmán. As you read through the jam-packed salsas chapter, you’ll find your heart beating faster and faster: so many flavors and textures, so much joy to be had!”
—Rick Bayless, chef-owner of Chicago’s Frontera Grill, Topolobampo, and Leña Brava, and host of public television’s Mexico: One Plate at a Time
“More than just a snapshot of a restaurant, Nopalito is an inspiring, enticing portrait of a cuisine. I want to eat this whole book. And with Guzmán’s pantry-stocking tips, stories, and hands-on guidance, I’m ready to start making masa and working my way up to platillos fuertes (big plates) projects.”
—Adam Sachs, Editor in Chief, Saveur Magazine
"The first cookbook from wildly popular Nopalito in San Francisco is full of favorite dishes from the restaurant—and so much more. The elevated homestyle cooking is in large part inspired by Guzmán’s upbringing in Veracruz; they look and taste beyond-fantastic. We especially love the guide for building your Mexican pantry and the index of more than a dozen salsas!"
About the Author
GONZALO GUZMÁN was born in Veracruz, Mexico, and came to the United States as a young child. He began working at Kokkari restaurant in San Francisco as a dishwasher, but was soon promoted and went on to work his way up through the ranks at Boulevard, Chez Nous, and Nopa. In 2009, he partnered with Laurence and Allyson Jossel and Jeff Hanak to open Nopalito on Broderick Street. Guzmán is now the chef of both the original Nopalito as well as a second location on Ninth Avenue, just outside Golden Gate Park.
STACY ADIMANDO is a food and travel journalist, and the test kitchen director at Saveur magazine. Her work has been published by NPR, Bon Appétit, Condé Nast Traveler, Food & Wine, Forbes, and many more. She lives in Brooklyn, New York.
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Now, time to cook!
A thoroughly enjoyable read and highly recommended if you want to make really delicious Mexican dishes, from simple to complex.