Tacos De Tinga

Hello friends,
It’s been a minute haha. I hope you are doing well. July simply flew by, as if it didn’t exist. I really have been living through my words and living in the moment. I’ve been trying to do more reading and just use my time efficiently. Other than that, all I do is work.

However, when I am not working I am eating… literally tacos. Breakfast tacos, lunch & dinner tacos. #tacosforever? This week, I had a little extra time on my hands and I was trying to decide what to cook for lunch/dinner I kept going back to Tinga. If you aren’t familiar with Tinga, it’s an authentic Mexican dish made out of tomato and Chipotle sauce and usually always mixed with shredded chicken. You can put the Tinga on some corn tortillas for tacos, burritos, tostadas, or even pair it with eggs for breakfast if you want to go that way.

I simply made tacos added some queso fresco, cilantro, and a dab of sour cream for color and pizzazz lol. Anyway, I’ll keep it simple for you and share the recipe I used.

Tacos De Tinga

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A delicious authentic Mexican dish that will have you asking for seconds.


Ingredients


– 1 pound whole boneless chicken breast
– 4 tomatoes
– 1 large sweet onion
– 3 cloves of garlic
– 2 tsp chicken bouillon
– 1 can of Chipotle in adobo sauce
– 2 tbsp Oregano
– 1/2 tsp black pepper
– 1 cup of chicken broth
– Salt to taste
– 4 tbsp of Cooking oil

Directions


1. In a large pot place the chicken breast and drown them with water. Add 2 garlic cloves, 2 tsp of chicken bouillon and bring to a boil.
2. Once chicken is cooked, reserve 1 cup of the broth. I like to reserve a little extra just in case I need more. Place the breasts to cool off aside. Thinly slice the sweet onion and set aside.
3. Gut the inside of the tomatoes and chop it into about an inch big. Place the tomatoes into a blender then add the oregano, canned chipotle sauce, black pepper, dash of salt, & chicken broth. Blend. At this time, shred the chicken and set aside.
4. In the empty large pot, add the oil and onion. Cook until the onion is a bit translucent then add garlic clove. Saute then add the sauce. Finally, add the shredded chicken and bring to a simmer.


At this time you can now put your Tinga on some soft corn tortillas, tostada, or burrito! Add some queso fresco, crema, and cilantro. Dinner is served!

Love and Health

Hello!
I hope it’s been good for you. January was neverending and much busier than the holidays! I didn’t know that was possible.

Welcome to February where the flowers beging to bloom, the air and seasons are Changing rapidly and there’s love in the air!

Last year I wrote a post about how love should be celebrated everyday and not specifically for one day! I still believe that we should love one another and spread the love every day we live.

Spread love for someone special, a loved one, but mostly love for yourself. As 2018 was quickly ending I made it a goal for myself to love myself, learn healthier habits, and simply grow as a person. I’m not going to lie, it’s been difficult. Its not a mathematical problem where you spend some time and figure it out but it’s more than just numbers. It take days, weeks, and even months to get to a place where you want to be. However, it takes sacrifice and hard work to achieve success or even a personal goal.

My ultimate goal for the new year is to lose weight and be a healthier version of myself physically and mentally. So I have been trying a different approach to it and not looking at it as if there’s an end game or goal weight. I believe that diets are so absurd and sometimes very unhealthy. And with my experience in the past I found that they’re mostly temporary. Instead, my goal is to look at this goal in another way and just work on the foundation to being healthy.

Since the new year began I have been keeping track of my steps on a fitness watch. Walking around everywhere and finding a reason to be on my feet other than when I’m at work! I stated that having a dog is really awesome because you can just take them for a walk, but really you’re walking yourself haha..

My biggest struggle is food.

I love to eat. I live for it. I love cooking and baking and man I have a huge sweet tooth. Truly the biggest thing in the way of being healthy is the way I handle food and my relationship with it.
Either I overeat in one sitting or eat so little that I’ll eat badly later on in the day. It’s often hard to find an in between and balance. I have found that planning ahead is a huge deal.

Though, sometimes, you just need to be strict on yourself. I need to take care of my self and care about what I use to fuel my body. It’s hard, but I will work on being better at it. Strict doesn’t necessarily mean to be hard on yourself. Since February is the month of love you need to appreciate yourself and mainly take care of yourself. Build a loving relationship with the person you are and the person you want to be. Build a relationship that is loving in the end with the way you see food.

Until then,
Much love.
-zayra

Pumpkin Bread

Hello,

I hope you are well. I cannot believe we are already in September. Summer days definitely are behind me and so sad it went by so fast.

Luckily, we are now headed towards the jam packed holiday seasons!

Autumn is near and what a better way than to commemorate the grand occasion with a pumpkin recipe that will knock your socks off!

Okay, it’s not actually explosive, but it’s easy bread you can make in under 3 hours…

Is it bread or is it a loaf? I mean it doesn’t rise, unless you add some yeast… And it’s totally unnecessary for you to add it anyway because this monster pumpkin bread will rise on it’s own.

Think about Charlie Brown and the grand pumpkin. Just like the shadow of the pumpkin is shown, the shadow of your bread will grow!

Yummy, I mean how can you wait for a slice?! Look at these cute hands my little pickers are obviously going for the chocolate chunks because who cannot resist.
Okay so finally I will share my recipe with you!

Easy Pumpkin Bread

  • Servings: 6-8
  • Print

Ingredients

  • 2 cups of baking flour
  • 1/2 tsp of salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp Pumpkin Spice
  • 1 stick of unsalted butter
  • 2 eggs
  • 1 can of 16 oz pure pumpkin puree
  • 1/2 cup of sugar
  • Chocolate chips

Directions

  1. Preheat your oven to 350 degrees. In a bowl, add the eggs, melted butter, sugar, and can of pumpkin puree. Mix until egg is well combined.
  2. In a separate bowl add the dry ingrediants. This includes the salt, flour, baking soda & powder, and pumpkin spice.
  3. Mix together the wet and dry ingrediants. It should start to form a sticky texture and that is fine!! Also, you can add as many chocolate chips you like.
  4. Once all ingredients are mixed together, spray your tin loaf pan with coconut spray or your can also butter it up. 5. Finally bake for about 45-60 minutes. Use a toothpick to insertt through the middle so that your loaf is baked evenly.

Well there you have it my friends! I hope you enjoy the recipe!

Much love always,

Zayra XOXO