Tinga Pueblana Recipes

PUEBLANA TINGA

Steps:

• Put tomatoes on a baking pan and place about 8 inch inches under a preheated broiler until tomato skins turn brownish, about 10 minutes.
• Peel the tomatoes, cut in half horizontally and squeeze out seeds.
• Place tomatoes in a food processor along with garlic and chipotle chiles. Chop into a coarse puree. Set aside.
• Heat olive oil in a skillet. Add onions and sauté for 5 minutes until softened. Remove and set aside
• Using the same skillet, fry the chorizo until well cooked. If the sausage is fatty, drain on paper towels and wipe out skillet.
• Return the sausage and onion to skillet and add the tomato-chipotle mixture along with vinegar, sugar, salt, adobo sauce and spices.
• Simmer for 20 minutes.
• Add the shredded pork or chicken,and simmer 20 to 25 minutes to blend flavors.
• If the mixture seems dry, add 1/2 cup beef or chicken broth or water.

MEXICAN PULLED PORK (TINGA PUEBLANA)

Steps:

• Place the potatoes in a large pot of cold water. Add the salt, bring to a boil and cook until tender, 20 minutes. Drain the potatoes and set aside.
• Place the pork in a large pot of cold water. Add the onion half, the garlic, and the bay leaves. Bring to a boil then reduce the heat to low. Simmer gently until the pork is cooked through and is no longer pink in the center, about 45 minutes. Remove the pork from the water and set it aside until it is cool enough to handle (discard the cooking liquid). Using your fingers or 2 forks, shred the meat into small pieces and set aside.
• In a large skillet over medium-high heat, saute crumbled chorizo until completely cooked through, 8 to 10 minutes, stirring often. Using a slotted spoon, transfer the chorizo to a paper towel lined plate. Add the chopped onions to the chorizo skillet and cook until soft, about 3 to 5 minutes, stirring occasionally. Add the shredded pork, the tomatoes, and the chipotle chiles. Cook until the tomatoes break down and release their juices, about 5 minutes. Return the potatoes and cooked chorizo to the pan. Stir in the vinegar, thyme, marjoram and salt, to taste. Continue to cook over medium heat until some of the liquid has evaporated, about 5 minutes.
• While the pork cooks, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, another 10 to 20 seconds. Place warm tortillas in a tortilla warmer or on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you're ready to serve).
• Place the pulled pork in a serving bowl or bring to the table in the cooking pot. Arrange the limes, avocado, and cilantro on a platter. Pass warm tortillas so each diner can fill a tortilla with some of the meat and accompaniments. Squeeze lime juice over each serving.

TINGA POBLANA

Steps:

• Cut pork into 1 inch squares removing most but not all the fat.
• Put in very large skillet and add water just enough to cover add salt, pepper, garlic, onion, bay leaves, oregano and bring to a boil let foam accumulate and remove as much as possible.
• Allow the meat to cook at a medium boil until tender. If the water is not completely reduced separate it for later use.
• When the meat is cooked, fry it in the oil. I usually fry the chorizo and add a little oil to the rendered fat and fry the pork. Once the pork is crisp, I remove it from the skillet and use the same skillet for the sauce that has been blended together first (last 4 ingredients). I deglaze the skillet and then let the sauce reduce for about 1/2 an hour adding the leftover broth.
• Mix the pork and chorizo into the sauce; heat completely and serve.
• May be eaten in tortillas or with rice, beans or potatoes guacamole--just plain avocado goes well too.

TINGA POBLANA: PORK TENDERLOIN IN A ROASTED TOMATO AND AVOCADO SAUCE

Steps:

• In a medium-size pan heat the oil, and saute the onions and chopped garlic, until fragrant. Add the chopped tomatoes, and cook for about 30 minutes at medium heat.
• Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chiles, add salt, to taste. Set aside.
• In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside.
• Season the pork tenderloins with salt. In a very hot cast-iron skillet sear the pork for about 4 minutes, turn the pork, and cook on the other side for about 2 minutes or until done. Let rest for about 5 minutes.
• On a dinner plate put the avocado-tomatillo salsa. In the center, mound the tomato-chipotle sauce. Slice the pork on a diagonal, and place on top of the tomato sauce and garnish with a sprig of cilantro.

MEXICAN TINGA

Steps:

• Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
• To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

TINGA POBLANA (CHILI PORK STEW)

Steps:

• 1. Heat lard or oil in large heavy skillet brown pork by handfuls and lightly sprinkle with salt. Transfer pork to Dutch oven as cooked when browned, barely cover pork with water (about 2 cups). Simmer, covered, over low heat for 40 minutes or until pork is almost tender. 2. In fat remaining in skillet, sauté sausage push to one side. Sauté onions and garlic until limp add tomatoes, cumin, oregano, jalapeno peppers, sugar, and pepper to taste. Cook about 5 minutes. 3. In Dutch oven, add enough water to remaining juice to make 2 cups. Skim off any fat from meat mixture. Add sausage mixture to pork and mix well taste for seasonings. Add potatoes. Cover and simmer until meat and potatoes are tender, about 45 minutes. To serve, garnish with tomato wedges and green olives.