Tinga Pueblana Recipes

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MEXICAN TINGA



Mexican Tinga image

This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.

Provided by Fredda O.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 8

Number Of Ingredients 7

2 tablespoons olive oil
1 large onion, cut into rings
1 (15 ounce) can stewed tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
2 pounds shredded cooked chicken meat
16 tostada shells
½ cup sour cream

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.

Nutrition Facts : Calories 402.4 calories, Carbohydrate 20.5 g, Cholesterol 91.4 mg, Fat 20 g, Fiber 2.3 g, Protein 33.6 g, SaturatedFat 5.7 g, Sodium 395.5 mg, Sugar 2.7 g

PUEBLANA TINGA



Pueblana Tinga image

Using leftover roast pork or chicken, this spicy stew can be served over steamed white or brown rice or as sandwiches in warmed,scooped out French rolls or bolillos (Mexican rolls). Add avocado slices, red onion slices and a mild white cheese to garnish either the stew or the sandwich.

Provided by SusieQusie

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

5 large ripe tomatoes (2 1/2 pounds)
3 garlic cloves, each cut into -thirds
2 chipotle chiles, canned in adobo sauce
2 teaspoons olive oil
2 medium onions, diced
1/2 lb bulk chorizo sausage
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
2 teaspoons adobo sauce, from the can of chipotle chiles
1/2 cinnamon stick
1/4 teaspoon ground cloves
1 lb shredded roast pork or 1 lb shredded roast chicken
1 ripe avocado, thinly sliced, for garnish
1 red onion, sliced into rings, for garnish

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.

Nutrition Facts : Calories 10040.6, Fat 509.4, SaturatedFat 100.1, Cholesterol 3782.8, Sodium 3430.5, Carbohydrate 21, Fiber 5.3, Sugar 11.8, Protein 1262.3

TINGA PUEBLANA



Tinga Pueblana image

Back in August of last year my wife and I celebrated the anniversary of the completion of the Panama Canal (it takes so little for us to come up with an excuse for a celebration) so I did a Panamanian-themed culinary day and the Tinga Pueblana won the Star. Viva la pig! - Geoffry

Provided by Geoffry Le Cher

Categories     Pork

Time 2h30m

Number Of Ingredients 20

FOR TINGA...
1 lb russet potato, peeled and diced
2-3 lb pork loin
1/2 onion
1 onion, chopped
2 clove garlic, smashed
2 bay leaves, dried
12 oz raw chorizo, casing removed and crumbled
28 oz canned diced tomatoes
2 chipotle chiles in adobo, finely chopped (seeded and ribbed for less heat)
2 Tbsp apple cider vinegar
1 tsp dried thyme
1/2 tsp dried marjoram
xxx salt to taste
FOR SERVING...
16 corn or flour tortillas
xxx lime wedges
1-2 avocado, halved, pitted, peeled and sliced
1 c fresh cilantro leaves, roughly chopped
2 serrano peppers, chopped

Steps:

  • 1. 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). 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. Scatter the serrano on top of the pork. Pass warm tortillas so each diner can fill a tortilla with some of the meat and accompaniments. Squeeze lime juice over each serving.

MEXICAN PULLED PORK (TINGA PUEBLANA)



Mexican Pulled Pork (Tinga Pueblana) image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 16

3 medium or 2 large russet potatoes to equal about a pound, peeled and diced
1 (2 to 3-pound) pork loin
1/2 yellow onion, whole, plus 1 onion, chopped
2 garlic cloves, smashed
2 bay leaves
12 ounces raw chorizo, casing removed and crumbled
1 (28-ounce) can diced tomatoes
2 canned chipotle chiles in adobo, finely chopped (seeded and ribbed for less heat)
2 tablespoons apple cider vinegar
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
Salt
16 corn or flour tortillas
Lime wedges
1 avocado, halved, pitted, peeled and sliced
1 cup fresh cilantro leaves

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



Tinga Poblana image

This is a recipe that I got from my mother-in-law that always is a hit. It freezes well too, so you can make it in big batches and use it later for tacos, tostadas, empanadas, sopes--anything you use picadillo for.

Provided by CunSwim

Categories     Mexican

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

3 cups water
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano
2 garlic cloves
1/4-1/2 onion
2 bay leaves
2 lbs pork butt or 2 lbs pork shoulder
1 lb chorizo sausage
1/4 cup oil
1 1/2 cups chopped onions
2 garlic cloves
1/2 lb tomatoes
chipotle chile in adobo

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.

Nutrition Facts : Calories 789.1, Fat 61.9, SaturatedFat 20.5, Cholesterol 166.3, Sodium 1613.3, Carbohydrate 8.2, Fiber 1.2, Sugar 2.9, Protein 47.5

MEXICAN PULLED PORK (TINGA PUEBLANA)



MEXICAN PULLED PORK (TINGA PUEBLANA) image

Categories     Soup/Stew     Pork

Yield 4-6 servings

Number Of Ingredients 17

3 medium or 2 large russet potatoes to equal about a pound, peeled and diced
1 (2 to 3-pound) pork loin
1/2 yellow onion, whole, plus 1 onion, chopped
2 garlic cloves, smashed
2 bay leaves
12 ounces raw chorizo, casing removed and crumbled
1 (28-ounce) can diced tomatoes
2 canned chipotle chiles in adobo, finely chopped (seeded and ribbed for less heat)
2 tablespoons apple cider vinegar
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
Salt
For serving:
16 corn or flour tortillas
Lime wedges
1 avocado, halved, pitted, peeled and sliced
1 cup fresh cilantro leaves

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).

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HOW TO MAKE SHREDDED PORK MEAT PUEBLA STYLE | TINGA …
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  • Trim fat from pork shoulder; cut meat into 1-inch cubes. Set meat aside. In a large skillet cook chorizo over medium-high heat for about 8 minutes or until well browned, using a wooden spoon to break up chorizo as it cooks. Using a slotted spoon, transfer chorizo to a double thickness of paper towels to drain.
  • In a 3-1/2- or 4-quart slow cooker combine chorizo, pork, potatoes, onion, tomatoes, chipotle peppers, adobo sauce, garlic, thyme, bay leaves, oregano, salt, and sugar.
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