Puebla Style Chicken Stew- Tinga de pollo

Puebla Style Chicken Stew- Tinga de pollo

One of my earliest posts featured Tinga Poblana, a shredded beef dish emblematic of the Mexican state of Puebla.  A more contemporary version, made with chicken, has become as popular as the traditional; while mostly preserving the seasonings of the beef rendition, since chicken breasts cook fast, preparation time is reduced significantly without sacrificing any of the rich flavour ... click on title for more

Slow Cooker Chicken in Annatto Sauce

Slow Cooker Chicken in Annatto Sauce

Achiote (annatto) is a traditional flavouring for many dishes from the Yucatan peninsula.  In addition to cochinita pibil (pork), tikinxic (fish) and pibipollo (large chicken tamale), chicken is also cooked in annatto sauce, traditionally wrapped in banana leaves and cooked in an underground oven (pib), aptly called pollo pibil.  Modern versions of  this dish are prepared on the stove, or as in this case, without the banana leaves, in a slow cooker ... click on title for more

A Flashback recipe – Garlic Scape Papatzules

A Flashback recipe – Garlic Scape Papatzules

Papatzules are a traditional and very popular dish in the Mexican state of Yucatan. The preparation is similar to a basic enchilada, but the ingredients make this dish unique: the sauce is made from ground pumpkin seed and epazote, and hard-boiled eggs serve as stuffing. Using some ingredients from my garden, I prepared my own version of papatzules … click on title for more