Tinga Poblana a shredded meat recipe from the State of Puebla. Puebla de Los Angeles is a beautiful city in the Central part of Mexico; its cuisine is recognized for being the birthplace of Mole Poblano, Chalupas, Chiles en Nogada, Pipian Verde, Pambazos and the “Rompope”, just to mention a few of many famous typical dishes. I lived there for a couple of years in the mid 80’s. And going out for lunch was a new culinary adventure every time. If you ever have the opportunity to go to Puebla, for lunch I recommend the “Cemitas”, a delicious sandwich stuffed with “carnitas” from the famous restaurant “Los Arcos”; or Chalupas from the Paseo de San Francisco.
Tinga Poblana is one of many favorite dishes of mine, the spiciness that Chipotle peppers give to it is mouth watering. You could use beef or a left over rotisserie chicken instead of the Pork in this recipe. It freezes really well and is ideal over crispy tortillas (Tostadas), as a filling for empanadas, tacos or as a main dish served with rice and a salad.
If you like chipotles, you are going to love this dish, so make a large batch to freeze and use later on empanadas, sopes or tacos.
Ingredients for 2 servings as a main dish, for 4 if using as a topping for tacos or tostadas.
- 2 cups of cooked shredded pork ( You can use chicken, even leftover rotisserie style)
- 2 medium Mexican chorizos
- 1 tablespoon of vegetable oil or lard
- 2 large tomatoes diced
- 1/2 large onion sliced
- 1 bay leaf
- 1/2 teaspoon of Mexican oregano
- 1/2 teaspoon of thyme
- 1 small garlic clove finely chopped
- 1/2 cup chicken stock
- 1 canned Chipotle Peppers in Adobo, some of the adobo sauce from the can.
- Salt and pepper to taste
1. Add the oil to a saucepan and place over medium heat.
2. Remove the chorizo from the casing and fry in the sauce pan making sure to break it up with a wooden spoon until it is browned and crumbly. Remove from pan and drain excess fat leaving one tablespoon of the fat in the pan.
3. Add the onion to the pan and sauté until soft. Add the garlic and cook 5 more minutes.
4. Add the tomatoes and simmer, stirring occasionally, for about 5 minutes, add the chicken broth and cook for 5 more minutes or until the tomatoes cook down to a sauce.
5. Stir in the chorizo, pork, chipotle, adobo sauce, and crushed herbs. Bring to a boil, lower the heat, and simmer for 20 minutes or until sauce thickens. Mix well to combine the ingredients and crush the chipotle pepper add salt and pepper to taste.
To serve, spread over Tostadas and top them with avocado.
Did you like the recipe? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking! Provecho!
Mely Martinez, the cook at Mexico in my Kitchen!