Tinga

Tinga is a perfect party dish because it can feed many and be made a day or so ahead of time. Traditionally it’s served on crisp tostadas but it can also be wrapped in warm tortillas, piled on tortilla chips, or even eaten with a spoon out of a bowl. Some may make it with chicken or veal, but my favorite style is tinga de puerco. The tender, toothsome strings of pork coupled with the piquant and vinegary chorizo, bright tomatoes and smoky chipotles makes for a complex, hearty dish. And when you add some cotija (that crumbly Mexican white cheese), cilantro, avocado and a squirt of lime, you've not only created a delectable dish, but you've also paid homage to the colors of the Mexican flag.

66
Tinga

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound of pork shoulder or tenderloin, cut into 1-inch cubes

  • 1

    pound of Mexican chorizo (do not use Spanish chorizo. It’s a completely different meat. )

  • 1

    bay leaf

  • 1

    large onion

  • 5

    cloves of garlic

  • 3

    chipotle peppers in adobo

  • 1

    cup of peeled ripe Roma tomatoes (about 4). You can use canned ones if tomatoes aren’t in season

  • ½

    teaspoon of Mexican oregano

  • ½

    teaspoon of thyme

  • ½

    cup of cilantro

  • Black pepper

  • Salt

  • 1

    avocado thinly sliced

  • Cortija cheese

  • 1

    lime cut into wedges

Directions

1 pound of pork shoulder or tenderloin, cut into 1-inch cubes 1 pound of Mexican chorizo (do not use Spanish chorizo. It’s a completely different meat. ) 1 bay leaf 1 large onion 5 cloves of garlic 3 chipotle peppers in adobo 1 cup of peeled ripe Roma tomatoes (about 4). You can use canned ones if tomatoes aren’t in season 1/2 teaspoon of Mexican oregano 1/2 teaspoon of thyme 1/2 cup of cilantro Black pepper Salt 1 avocado thinly sliced Cortija cheese 1 lime cut into wedges


Nutrition

Facebook Conversations