Tinga Poblana

By á-47

Ingredients

• 1 lb. beef flank steak
• 8 oz. lean boneless pork
• 3 cups water
• 2 bay leaves
• 2 cloves garlic, smashed
• 1 tea. sea salt
• 1 lb. uncooked chorizo sausage
• 1/2 cup coarsely chopped onion (1 medium)
• 1 clove garlic, minced
• 1 1/2 lb. ripe tomatoes, peeled and coarsely chopped
• 8 oz. tomatillos, husks removed and thinly sliced
• 1 sprig fresh marjoram
• 1 sprig fresh thyme
• 1/2 tea. dried oregano, crushed
• 1/4 tea. pepper
• 1/4 cup juice from purchased pickled galapeno peppers
• 12 6-7" flour tortillas

Preparation

Step 1

Trim fat from beef and pork. Cut into 1" chunks. In a Dutch oven combine beef and pork. Pour the water over meat. bring to boiling. Skim off any foam that floats to the top. Add bay leaves, the 2 cloves smashed garlic, and the sea salt. Reduce heat. Simmer, covered, about 1 hour or until the meat is tender; drain. Remove and discard bay leaves. Using 2 forks, pull meat apart into shreds; set aside.

Meanwhile, in a large skillet cook chorizo over medium heat until brown. Drain chorizo on paper towels; drain fat from skillet. Add onion and the 1 clove minced garlic to skillet; cook and stir for 2 minutes. Add tomatoes, tomatillos, marjoram, thyme, oregano, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the shredded meat, chorizo, and juice from pickled peppers. Heat through.

Serve with flour tortillas