Chicken-Tinga Empanadas
Chicken Tinga is a classic, comforting dish with Mexican roots, and here Chef Santiago tucks traditional tinga into crispy handmade empanadas. Each of the dish's elements complement each other, from the crunchy empanada shells to the tender chicken filling, paired with simple, creamy polenta and an exquisite chipotle mayo sauce. The harmonious combination not only brings together flavors and textures, but also traditions and cultures.
Nutritional facts
Protein
55g
Carbs
76g
Calories
1070kcal
Fat
62g
Ingredients
Chicken Thigh, Bay Leaf, Empanada Dough, Butter, Oregano, Red Onion, Beet, Onion Powder, Garlic Powder, Garlic, Mozzarella Cheese, Sugar, Onion, Kosher Salt, White Vinegar, Mayonnaise, Chicken Base, Chipotle in Adobo, Polenta, White Cheddar Cheese, Canola Oil, Canned Tomato, Whole Milk, Parmesan Cheese
Contains milk, eggs, wheat, soybeans.
Reviews
4.6
Based on 289 reviews
Branden · 07/14/25
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About Tlacualli . .
Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.
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