These chiles are left whole and are soft and plump, having been rehydrated in the rich, tangy sauce. The other way to buy chipotle - and the way I think most Americans are familiar with - is canned in Spanish adobo (a sauce made with vinegar, garlic, smoked Spanish paprika and other spices). Like most dried peppers, they are usually rehydrated before being incorporated into recipes. Both dried peppers are available in well stocked grocery stores, online and in Latin markets such as Northgate Market here in Southern California. This version is called chile morita (aka, morita chipotle). It’s a deep, dark reddish color and rich in flavor and medium-hot in heat level. This is also smoked but only enough to dry it out. The second is a jalapeño pepper that has been left on the plant to fully ripen, changing from green to red. A jalapeño makes two different dried peppers: Dried in its green state, it gets smoked until it’s tanned and shriveled. What are chipotle peppers?Ī chipotle pepper starts its life as a jalapeño. It’s typically served on tostadas but also served as a stew, and it makes a great filling for tacos, burritos or even just piled on top of a mound of rice. It’s usually paired with chicken, but I’ve seen it made with shredded turkey, beef or pork as well. Tinga incorporates this chipotle and its adobo sauce with tomatoes, garlic, onions, vinegar and spices. The main flavor in tinga is the canned chipotle in adobo sauce readily available in the Hispanic food section of most major supermarkets. One of those dishes that I didn’t grow up eating but discovered on my own is tinga de pollo - a dish that hails from the state of Puebla, also known for its mole poblano. It’s been a joyous journey so far, taking me on a virtual trek as I learn about new dishes. I then shop for ingredients, eager to get into my kitchen to experiment with new flavors and techniques that are at once familiar and foreign to me. As an adult, I’ve enthusiastically taken on the task of continuing to learn more about my culinary ancestry, and now that my grandmother is gone, I’m relying mostly on online research, old cookbooks and watching hundreds of hours of cooking shows in a language I often struggle to understand. In our family, my parents and grandparents certainly shared with us the dishes they grew up enjoying, and we, in turn, have put our own spin on them. Whether it’s learning to make your great-grandmother’s bolognese, your aunt’s recipe for pierogies, your grandfather’s version of shepherd’s pie or your mom’s version of matzo ball soup - these ties reach through time and bind us through stories and memories. So today I’m super excited to share a whole list of “Taco Tuesday” recipes with you that you can make in your Instant Pot.As it is probably with most families, one of the strongest connections to the generations that came before us is that of the food coming out of our kitchens. Plus, it’s a meal that gets my kids to eat fresh veggies (hello lettuce, tomato and fresh salsa). And almost all Mexican food fits the bill. With a big family I’m always looking for the easy meal that comes together quickly. Which is why I’m excited to try some new-to-me recipes below and see if any of them come close to the real deal. Well, I didn’t love the grilled cactus, but you know – you can’t win them all!Įating that authentic food made me want to try harder when cooking Mexican food. That night we had Steak Carnitas, fresh Pico de Gallo, the best rice and beans I’ve ever had… and grilled cactus. Good grief it was good! This one one of our meals: And for the first time in my life, I had legit, real Mexican food. This is totally unrelated, but last summer my daughter Sarah and I went to Mexico to build a house with a missions team. We have Tacos or Enchiladas or Taco Soup or Burritos at least once a week. I have a fun round-up for you today of 10+ Taco Tuesday Instant Pot Recipes! Does your family do Taco Tuesdays? We do!Īnd Taco Wednesday and Taco Friday and pretty much Tacos-Any-Day-of-the-Week.
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