What's a tinga?
It's a stew, and in this recipe, stewed pork, which is shredded and then mixed with chorizo and chipotle chilies.
This is a hearty, flavorful Mexican dish that can be made ahead. Make a large batch and feed a crowd. Serve it the traditional way, on a crispy tostada or fill a soft flour tortilla. Served with a cold beer, this is a great meal.
Traditional toppings for tinga are avocado, sliced onions and sour cream or cheese.
Chorizo, diced potatoes, shredded pork and onions ready for the stew pot.
Stewing with smokey chipotles and tomatoes.
I had some grilled corn that I scraped off the cob and added to the tinga. The recipe calls for potatoes. I think the tinga would not miss a thing without the potatoes. They could easily be replaced with a can of drained and rinsed black beans if you wish.
From Food & Wine magazine
- In a large saucepan, simmer the pork, marjoram, thyme and bay leaves in 4 cups of salted water, partially covered, until the meat is tender, 45 minutes. Using a slotted spoon, transfer the pork to a plate; let cool slightly, then tear it into smaller pieces. Skim the fat from the pork broth; reserve 1 1/2 cups.
- In a large saucepan of boiling salted water, cook the potatoes until just tender, about 8 minutes. Drain well.
- In a medium, deep skillet, heat the oil. Add the chorizo and stir over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to a plate. Add the pork and onion to the skillet and cook over moderate heat, stirring, until well-browned, 10 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and chorizo and cook for 5 minutes. Add the potatoes, chipotle, adobo sauce and the 1 1/2 cups of pork broth; simmer for 10 minutes. Season with salt and a pinch of sugar and serve.
SERVE WITH Flour tortillas, sliced avocado, red onion and queso fresco.