Puerco
Pork
Recipes Archive
Pueblana Tinga
5 lg Ripe tomatoes
(2 1/2 pounds)
3 Garlic cloves,
each cut into -thirds
2 Chipotle chiles abobado
(see-note)
2 tsp Olive oil
2 med Onions
1/2 lb Very lean bulk Mexican
-chorizo sausage
2 Tbsp Apple cider vinegar
2 Tbsp Brown sugar
1/2 tsp Salt
2 tsp Adobo juice
from can of -chipotles
1/2 Cinnamon stick
1/4 tsp Ground cloves
Shredded roast pork or-chicken
1 Ripe avocado, thinly sliced,
-for garnish
1 Red onion, sliced into
-rings, for garnish
Serve this as a stew with
steamed white or brown rice.
Accompany with avocado
and onion slices.
Tinga is also good
served in warmed,
scooped out French rolls
or bolillos (Mexican rolls).
You can add avocado slices,
onion and a mild white
cheese such as Jack
to the sandwich.
Put tomatoes on a
jelly-roll pan and place
about 8 inch inches under
a preheated broiler.
Broil until tomato skins
turn brownish, about 10
minutes.
Peel, 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.
Heat olive oil in a skillet.
Add onions and saute
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 juice
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 broth or water.
To Serve:
Serve as a spicy stew
with steamed rice.
Or use as a filling
for Mexican bolillos:
Cut rolls in half and
pull out some of
the soft crumbs.
Pile onion rings and avocado
slices into the halves,
then spoon on the tinga.
Note:
Chipotles are sold
in 8-ounce cans labeled
"chipotles adobados."
They are found in
Mexican grocery stores and
in the ethnic sections
of some supermarkets.
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