By Leslie Brenner

“The first recipe any Mexican will cook as soon as they move out of their parents’ home and live on their own is chicken tinga.” That’s according to Enrique Olvera, Mexico’s most famous chef. He and his co-authors included their recipe for it in the “Weekday Meals” chapter of their 2019 cookbook Tu Casa Mi Casa: Mexican Recipes for the Home Cook.

They suggest serving it the first night as a soupy stew, on top of rice and accompanied by tortillas. (Sold!) On following days, you can reduce it down a bit, and use it to fill tacos (either with tortillas you make yourself or storebought ones). Or spooned onto a crisp tostada, layered with shredded lettuce, crumbled queso fresco, salsa verde and a squiggle of crema.