Tostadas de Tinga Poblana with Strawberry Pico de Gallo

Pétalo
We present to you a traditional recipe with shredded meat, originating from the state of Puebla in Mexico. Tostadas de tinga poblana are a snack made with shredded meat and tomatillo, unlike classic tinga tostadas where the chicken is cooked in tomato. In this recipe, you will find a delicious pico de gallo made with strawberry, which adds a unique flavor to the preparation.
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Ingredients
4
Servings
  • 500 grams beef, cooked and shredded
  • 1 onion
  • 500 tomatillos, small
  • 2 garlic
  • 1 can chipotle chile in adobo sauce
  • corn tortillas, necessary amount
  • 2 tablespoons vegetable oil
  • salt, to taste
  • black pepper, to taste
  • 300 grams strawberries
  • 4 árbol chiles
  • 1 cup fresh cilantro, chopped
  • 1/2 onions, chopped
  • 1 lime
Preparation
20 mins
20 mins
Low
  • Cut the tomatoes into 4 or 8 pieces depending on their size.
  • Slice the onion and chop the garlic.
  • In a skillet, add oil, and once hot, incorporate the onion. Add the tomatoes and garlic.
  • Once the tomato is cooked, add the shredded meat.
  • Season the preparation.
  • Place a tortilla on top of a Pétalo® Napkin. Put the tortilla in the microwave and heat (approximately 40 seconds at maximum temperature).
  • Slice the strawberry. Slice the chili.
  • In a bowl, combine strawberries, chili, onion, cilantro, and the juice of one lime. Mix well and set aside. Cover the preparation with Pétalo® Cling Film to prevent oxidation.
  • On top of one tostada, place a bit of the tinga, pour a little pico de gallo, and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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