Tinga Poblana Food

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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: PORK TENDERLOIN IN A ROASTED TOMATO AND AVOCADO SAUCE



Tinga Poblana: Pork Tenderloin in a Roasted Tomato and Avocado Sauce image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 tablespoon oil
1 small onion thinly sliced
2 cloves garlic finely chopped
1 pound plum tomatoes roasted, peeled and chopped
6 ounces chorizo, out of the casing, cooked and crumbled
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon dried thyme
2 ounces canned chipotle chiles in adobo, blended
Salt, to taste, plus 1/2 teaspoon, and more for seasoning
1 medium avocado peeled and pitted
2 medium-size tomatillos, husks removed
1/2 cup cilantro
1 cup cold water
Cilantro pluches, for garnish
2 medium size pork tenderloins (about 1 pound each, trimmed)

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.

TINGA POBLANA DE POLLO



Tinga Poblana De Pollo image

Serve this on top of a crisp tostada or as a filling for tacos. Would make a nice appetizer served in mini taco shells.

Provided by Karen From Colorado

Categories     Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

8 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
8 roma tomatoes
4 cups chicken stock
4 chipotle chiles
1/2 lb chorizo sausage
1 white onion, sliced thin
6 red potatoes, diced
1 teaspoon cumin
1 teaspoon black pepper
1 tablespoon Mexican oregano (not Greek)
1 large avocado, peeled, pitted and thinly sliced
1 cup crumbled mexican queso fresco or 1 cup feta cheese

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.

Nutrition Facts : Calories 752.5, Fat 42.2, SaturatedFat 12.4, Cholesterol 143.3, Sodium 1202.5, Carbohydrate 52.6, Fiber 8.5, Sugar 9.6, Protein 41.4

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