Learn how to prepare poblano tinga in a pressure cooker. This Mexican dish of shredded meat with tomatoes and chorizo is a classic to serve with tortillas, beans, and white rice.
Cook the meat in a pressure cooker with onion, garlic, and bay leaf. Once cooked (about 30 minutes), shred it.
In a saucepan, sauté some chopped onion and grated garlic in a tablespoon of oil. Add the chorizo in pieces and fry until it crumbles. Let it cook for 5 minutes.
Add the peeled and diced tomato (without seeds), bay leaves, and vinegar. Cook until the tomato is well seasoned. Finally, add the shredded meat to absorb the flavors.
Put a little of the juice from the chipotle peppers, being careful not to make it too spicy, and stir. Add salt and pepper to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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