Tinga Poblana
A spicy and smoky meat filling perfect for tacos, tortas, and tostadas.
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- •1 kg Pork shoulderor any pork cut with fat
- •10 g Salt1% of meat weight
- •WaterEnough to cover pork
- •4 Roma tomatoes
- •2 Garlic clovesPeeled
- •1/3 can Chipotles in adoboSignature ingredient
- •Mexican oreganoSprinkle
- •1/4 OnionSliced into thin strips
- •1 spoonful Sour cream(optional)To mellow chipotle
- •1 Bay leaf(optional)
- 1
Chop pork shoulder into pieces and add to a pot with salt and enough water to cover.
5 min
- 2
Bring water to a boil, then reduce heat to low and cover. Cook until pork is tender, about 45 to 60 minutes.
1h 0m
- 3
Reserve some rendered fat and broth. Shred the pork.
10 min
- 4
Blend tomatoes, garlic, chipotles, oregano, salt, and reserved broth to make the sauce.
5 min
- 5
Fry onions in reserved pork fat until translucent, about 1 to 2 minutes.
2 min
- 6
Add tinga sauce to onions and simmer for about 5 minutes. Stir occasionally.
5 min
- 7
Add sour cream to sauce, then add shredded pork and bay leaf. Simmer for another 8 minutes.
8 min
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