sauteeing

Chicken tinga tacos are an easy way to upgrade your weeknight dinner. Minimal chopping and a little bit of simmering in a spicy, smoky sauce delivers a traditional Mexican dish for a casual yet extraordinary meal. Get tips for variations on the recipe in the [accompanying article](https://www.yummly.com/dish/288693/taco-tuesday-gets-spicy-with-chicken-tinga-tacos).  The recipe is a Yummly original created by [Ericka Sanchez](https://www.yummly.com/dish/author/Ericka-Sanchez).

Chicken Tinga Tacos

tomatoes

garlic

chipotle chiles

adobo sauce chipotle chiles

white onion large, sliced in strips and divided

olive oil

oregano

chicken

corn tortillas

cabbage

cilantro sprigs

Cotija cheese crumbled

lime wedges

Step 1: Add tomatoes, garli…

Add tomatoes, garlic cloves, chipotle chiles, adobo sauce, a quarter of the sliced onions, and 1/2 cup water to a blender container.  Blend until smooth. Set aside.

Step 2: Heat oil in a large…

Heat oil in a large sauté pan over medium-low heat.  Add remaining onion strips, reduce heat to low, and sauté until translucent, about 3 minutes.

Step 3: Strain the tomato m…

Strain the tomato mixture from the blender into the sautéed onions. Stir in 1/2 cup water, oregano, and chicken bouillon. Add more water in 1/4 cup increments if you prefer your mixture with more liquid.  Add shredded chicken; stir, cover, and simmer for 15 minutes.

Step 4: Top tortillas with…

Top tortillas with chicken tinga.  Garnish with cabbage, cilantro, cheese and a squeeze of lime juice.


My husband loved it so much !!!!! I’m making it again for him.
Best Juicers And Blenders

Very good.  I used a 14.5 oz can of diced tomatoes and no other additional liquid and it came out perfect for tacos.  Followed the recipe as shown otherwise and it was not as spicy as I thought it would be.  We like some heat, so I'd add more chipotles and sauce if I were to make it again.

Tasted great and pretty easy! Only complaint was that the chicken and sauce was pretty watery but that won’t stop me from making them again 😁

Nothing says special occasion like a gorgeous, succulent beef tenderloin, especially when it's paired with deeply flavored red-wine mushroom sauce. You'll need to spend a bit of time in the kitchen to prepare this, but the techniques are easy and the results of your work will be so worth it. If possible, ask your butcher to trim fat and silver skin from the roast and then trim and tie the roast so the thickness is fairly even. And by all means, get a jump on prep and make the sauce a day or two ahead of serving if that works for your schedule. The recipe is a Yummly original created by [Martha Holmberg](https://www.yummly.com/dish/author/Martha-Holmberg).

Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce

cremini mushrooms

onion

shallot

extra virgin olive oil

tomato paste

sugar

red pepper flakes

dry red wine fruity,

balsamic vinegar

salted butter

flour

beef broth

salted butter for sauteing shallot

Worcestershire sauce or soy sauce

Parmesan cheese

salted butter for sauce

salt

black pepper

beef

thyme

rosemary

parsley

Step 1: Rinse mushrooms and…

Rinse mushrooms and pat dry. Break off mushroom stems. Set mushroom caps aside. Roughly chop mushroom stems and onion separately. Finely chop shallot and set aside.

Step 2: Heat oil in a mediu…

Heat oil in a medium saucepan over medium heat. Add onion and saute until softened and lightly browned, about 5 minutes.

Step 3: Add mushroom stems…

Add mushroom stems and saute until lightly browned, 3-5 minutes. 

Step 4: Add tomato paste an…

Add tomato paste and cook, stirring and scraping, to concentrate the flavors slightly, 1-2 minutes. Add sugar and red pepper flakes; cook another 1 minute, reducing heat to medium-low if bits sticking to pan start to get dark.

Step 5: Add red wine and ba…

Add red wine and balsamic vinegar, and scrape up browned bits. Adjust heat as needed to maintain a gentle simmer and cook uncovered until liquid is reduced to 1 to 1 1/4 cups, 20-30 minutes.

Step 6: Choose a red wine w…

Choose a red wine with soft tannins and not a lot of oak, which can make your sauce slightly bitter. A good affordable choice is gamay or Côtes du Rhône.

Step 7: In another medium s…

In another medium saucepan, melt butter over medium heat, then add flour and whisk to make a smooth paste. Cook, whisking frequently, until paste is pale gold and smells lightly toasted, about 2 minutes. 

Step 8: Whisk the beef brot…

Whisk the beef broth and red wine reduction into saucepan and continue simmering, whisking occasionally, until sauce has thickened and reduced to about 2 cups, another 30-40 minutes. The flavor should be nicely concentrated. 

Step 9: Meanwhile, slice cr…

Meanwhile, slice cremini mushroom caps very thin.

Step 10: If mushrooms are la…

If mushrooms are large, cut in half first, and then cut across into thin slices.

Step 11: Heat butter in a la…

Heat butter in a large frying pan over medium heat. Add reserved shallot and saute until soft and fragrant, about 3 minutes. 

Step 12: Add sliced cremini…

Add sliced cremini caps and saute, stirring and scraping frequently, until mushrooms are tender and juices are brown and start to stick to pan, about 15 minutes. Be sure to scrape the pan as mushroom juices form. 

Step 13: To add more complex…

To add more complex flavor, add 4 oz. fresh maitake mushrooms (also called hen of of the woods), chopped.

Step 14: Pour a little red w…

Pour a little red wine sauce into mushrooms and stir to loosen any browned bits, then scrape mushroom mixture into red wine sauce. 

Step 15: Whisk in the Worces…

Whisk in the Worcestershire, Parmesan, and butter. Season to taste with salt and pepper. Set aside, or refrigerate up to 3 days.

Step 16: Preheat oven to 275…

Step 17: Slow-roasting is a…

Slow-roasting is a double win here. The beef cooks more evenly than it would at a higher temperature, allowing the whole roast to reach medium-rare, rather than having a rare center and well-done outer ring. Cooking at a lower temperature is also forgiving, allowing the cook some leeway since the roast won’t go from rare to overcooked in just a few minutes. 

Step 18: If beef tenderloin…

If beef tenderloin isn't already trimmed, use a chef's knife to carefully cut off fat and silver skin. (Silver skin is the shiny connective tissue that runs the length of much of the meat.) Cut garlic into very thin slices. With a sharp paring knife, cut a slit into beef and slide in a garlic slice. Be sure slit is deep enough to accommodate the whole slice. Repeat to distribute garlic evenly over tenderloin.

Step 19: Rub tenderloin all…

Rub tenderloin all over with kosher salt. 

Step 20: If the beef is not…

If the beef is not yet tied, cut 8 to 12 pieces of kitchen twine long enough to wrap around the meat. Tie meat with the twine at even intervals, tight enough to help meat hold its shape.

Step 21: Rub roast with oil…

Rub roast with oil, season with pepper, and then tuck thyme and rosemary sprigs into twine, evenly distributing them all over the roast. Arrange roast on sheet pan. 

Step 22: Roast meat until me…

Roast meat until medium-rare (the thickest part of roast should read 135°F on an instant-read thermometer), about 1 hour.

Step 23: Check to see that m…

Check to see that meat is done. Remove from oven or add time as needed.

Step 24: Let roast sit 10 mi…

Let roast sit 10 minutes. Gently reheat Red-Wine Mushroom Sauce. Snip kitchen twine from beef and remove. Slice beef and set on a platter. Scatter parsley on top and serve with sauce on the side.

We couldn't find beef tenderloin on shopping day so we made this with pork tenderloin.  It was absolutely delicious.  Couldn't find the mushrooms in the recipe either so we used what we could find.  The sauce was a little strong but delicious overall.

Ok, the sauce itself was 5 stars no question, but we got the wrong kind of meat. We got the tenderloin thicc steaks instead of the tube-shaped meat haha. Anywho, the sauce turned out AMAZING. That alone makes for this rating. The steak turned out great too, but we reverse-seared it instead of doing the lovely preparation suggested here in the recipe.

This was phenomenal! The pieces which had the garlic hosted an amazing roasted flavor and the pieces that had the herbs were light and airy. Even my toddler loved this!

Wonderful. Watch the salt rub on smaller parcels of meat.

Worth the time and effort - came out perfect. impressed the family. #yummly-employee

The Worcestershire sauce and parmesan are too much. Next time I will leave them out and enjoy the demi-glace with mushrooms more.

Flavortown awaits the patient. The sauce concentrated goodness, great atop the tenderloins, made alongside chorizo brussel sprouts and baked potato.

https://gv.yummlystatic.com/82001240-572e-4c58-8fa5-8d36f6778fe9/pOeetlK2TjOuib82tF5L_Montage_Slow_Roasted_Beef_Tenderloin_with_Red_Wine_Sauce/hls.m3u8

Cooking video for Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce by Yummly on Yummly

Easy version of the classic Indian Saag Paneer.   From Foodandwine.com

Saag Paneer - Low Carb

olive oil or coconut oil

onions

butter tblspn

Garam Masala

nutmeg freshly, nutmeg

ginger

baby spinach bags of

cream tblspns, heavy/pure cream

lemon juice

Step 1: Heat 2 tablespoons…

Heat 2 tablespoons of oil in large frypan a.

 Cube the paneer or halloumi, and cook over medium heat until golden brown on all sides.
Transfer to a plate.

Step 2: Add the remaining o…

Add the remaining oil and gently saute the onion and garlic and giner until the onion is softened, about 5 minutes

Step 3: Add the butter, gar…

Add the butter, garam masala and nutmeg, and cook,stirring for 1 minute .

Step 4: Add the spinach in…

Add the spinach in batches, stirring often untilk spinich wilts and is tender

Step 5: Stir in the cream a…

Stir in the cream and lemon juice, then add back in the paneer or haloumi.

A perfect option for a light lunch, try this Zucchini and Ham Soup with a slice of toasted artisan bread. Grated zucchini is sauteed along with fresh garlic, ham or bacon, onions, and scallions and then added to vegetable broth for a light and savory soup that is filling without being heavy. Season with your favorite spices to taste. For a vegetarian version, omit the ham or substitute mushrooms. This Zucchini and Ham Soup is gluten free.

Zucchini and Ham Soup

servings

onion chopped

scallions chopped

coriander powder

zucchini large grated

coriander

vegetable broth

pepper

bread homemade

Step 1: In a medium-sized s…

In a medium-sized saucepan, heat the oil, then add the onion, garlic, bacon, a pinch of coriander powder, and saute until the onion is translucent. 

Step 2: Add the zucchini, c…

Add the zucchini, coriander, and cook for two minutes without letting it stick, add the broth and if you find it's not enough add the remaining water, season (be careful in tasting it first, because the ham is already a little salty).

Step 3: Cook for five more…

Cook for five more minutes and accompany with a roast.

Slow Cooker Chicken Quinoa Risotto With Cauliflower, Boneless Skinless Chicken Thighs, Quinoa, Chicken Broth, Garlic, Dried Parsley, Dried Basil, Salt, Pepper, Pesto, Frozen Peas, Olive Oil, Asparagus, Corn, Lime, Watercress, Fresh Basil, Parmesan Cheese

Slow Cooker Chicken Quinoa Risotto

cauliflower

chicken thighs

quinoa uncooked

chicken broth

basil

pesto

peas

asparagus

corn cob of

lime

watercress

Step 1: Cut the cauliflower…

Cut the cauliflower into bite size florets and the chicken thighs into bite size pieces.

Step 2: Rinse the quinoa an…

Rinse the quinoa and put it into the slow cooker, along with the cauliflower, chicken thighs, chicken broth, garlic, dried herbs and salt and pepper.

Step 3: Set the slow cooker…

Set the slow cooker to cook on low for 4.5 hours.

Step 4: When the risotto is…

When the risotto is done cooking after 4.5 hours, add in the pesto and the frozen peas. Stir to combine.

Step 5: Cut the asparagus i…

Cut the asparagus into bite sized pieces and cut the corn off the cob (here's an easy way to cut corn off the cob).

Step 6: Heat the olive oil…

Heat the olive oil in a pan over medium heat. Add the asparagus and corn and sauté for 3-4 minutes, or until the asparagus is bright green.

Step 7: Add the asparagus a…

Add the asparagus and corn to the slow cooker, and squeeze in the juice of half a lime. Stir to combine.

Step 8: Rough chop the wate…

Step 9: Spoon the risotto i…

Spoon the risotto into bowls. Top with Parmesean cheese, watercress, basil and squeeze of lime juice.

Black Bean Frittata With Fat-free Egg Substitute, Low Fat Milk, Oil, Red Bell Pepper, Green Onions, Black Beans, Shredded Monterey Jack Cheese

Black Bean Frittata

fat-free egg substitute or 8 eggs

low fat milk

red bell pepper medium, chopped

black beans

Monterey Jack cheese

Step 1: Place eggs or subst…

Place eggs or substitute and milk in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds. Set aside. Heat oil in large skillet over medium heat until oil sizzles. Add bell pepper and onions. Cook about 1 minute, or until slightly tender. Stir in beans. Cook about 1 minute, or until thoroughly heated.

Step 2: Reduce heat to medi…

Reduce heat to medium-low. Pour egg mixture over vegetables. Cook about 6 minutes, or until almost set. As bottom of egg mixture sets, carefully lift edges with spatula and let uncooked egg run to the bottom of the pan. Cook, covered, about 2 minutes, or until top is set but shiny. Sprinkle with cheese. Cook covered, about 1 minute, or until cheese melts.

Creamy, comforting broccoli cheese soup is simple to make and hits the spot on a cold evening, but you may find yourself making this crowd-pleaser year-round! Keep it in mind for office lunches, too. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

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The most viewed sauteeing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Slow-Roasted Beef Tenderloin with R...

Saag Paneer - Low Carb

Zucchini and Ham Soup

Slow Cooker Chicken Quinoa Risotto

Black Bean Frittata

Best-Ever Broccoli Cheese Soup

Shrimp Vol-au-Vent

5 Ingredient Sun-Dried Tomato and S...

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The most viewed sauteeing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine