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Tostados de Tinga

(This dish is found on the menus of most restaurants
in the Mexican state of Puebla)

1 pounds lean pork meat
1 whole clove garlic
2 Bay Leaves
1/2 pound chorizo
1 small onion, chopped
2 cloves garlic, finely minced
3 chipotle peppers ( in adobo sauce), finely chopped
3 tablespoons of the adobo sauce from the chipotles
3 or 4 ripe plum tomatoes, skinned and chopped.
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon thyme
salt and pepper to taste
1/4 cup chopped cilantro

1 dozen tostados or whole corn tortillas, fried crisp
1/2 small head of lettuce shredded
2 small avocados, cut in thin slices
lime wedges

Cover the pork with water and cook with the garlic and 2 bay leaves until the meat is very tender about 35 minutes. Set aside to cool.

When the meat has cooled, remove from liquid and shred. Reserve the meat liquid.

Remove chorizo from casing and cook in skillet until lightly browned. Drain chorizo on paper towels. Pour off all fat except about 2 tablespoons.

Add the chopped onion and minced garlic to the skillet and cook about 3 minutes. Then add the tomatoes, oregano, marjoram and thyme. Simmer on low about 5 minutes until the juice has cooked out of the tomatoes. Add the chipoltes and adobo sauce and mix well. Add the shredded pork and drained chorizo. Add about 1 cup of the meat cooking liquid and bring to a boil. Turn down heat and let simmer about 15 minutes, adding liquid as needed. Let most of liquid cook away. Stir in about half the chopped cilantro, reserving the remaining cilantro for garnish. Season to taste with salt.

To serve. Place about 3 tablespoons of the Tinga on a crisp corn tortilla. Cover with shredded lettuce, top with avocado slices and sprinkle at little of the chopped cilantro on top. Serve with lime wedges.

Note: This can served more stew-like by increasing the liquid slightly. If served this way, it is usually eaten, rolled in warm flour tortillas. Here is a photo of the stew, which is called Tingo Poblana

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