Tinga Poblana Recipes

TINGA POBLANA DE POLLO

Steps:

• Over a medium heat, bring the chicken, salt, pepper and garlic powder, with water to cover, to a simmer for 20 minutes.
• Remove from heat and allow the chicken to cool in the water, until you are able to handle it.
• Remove the skin and coarsely shred the meat; set aside.
• Over a high heat, in a sauté pan, char and blister tomatoes on all sides. Do not use oil.
• Remove from heat and add the chicken stock and chipotles.
• Cool; pour into a blender, puree until smooth; Set aside.
• Put the chorizo and onions in a stockpot, cook over medium heat.
• When the chorizo releases some of its oil, add the diced potatoes; reduce heat to low; cook until the potatoes have browned and slightly tender.
• Add cumin, oregano, pepper, shredded chicken and the pureed tomato mixture; simmer 10 minutes.
• Add salt to taste.
• Serve in deep bowls, top with avocado and cheese, with a side of corn tortillas and Mexican beer.

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.

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.