Tinga Poblana

Name: Tinga Poblana
Prep time: 45 min
Yield: 6
Cuisine: Mexicana
Ingredients: 180 grams chorizo, chopped; 700 grams skirt steak; 1 clove garlic; 1/2 onions; 2 leaves bay; 4 tomatoes, chopped; 1 onion, chopped; 2 cups cabbage, grated; 2 chipotle chiles; 1 Avocados from México, sliced; 1 cup meat broth; 1 teaspoon oregano; 5 slices onion; Milpa Real® tortilla; salt

Milpa Real

Tinga Poblana is a typical Mexican dish made with shredded meat in a tomato sauce, with chorizo and a slight chipotle flavor. Serve with Milpa Real Tortillas and enjoy at mealtime or at a family taquiza.

Reviewed by Editorial Team of Kiwilimón

Published: 10-02-2010

Preparation

45 mins

Low

Cook the meat in a pressure cooker with garlic, bay leaf, salt, and 1/2 onion for 30 minutes. When it cools down, drain it and shred it, set aside. Fry the chorizo and remove excess fat. Add the chopped onion and sauté it, then add the tomato, cabbage, meat, and meat broth. Mix, adjust the salt, add the chipotle, and cook on low heat for 15 minutes. Add oregano.

Nutritional information

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

At the moment, this recipe does not have nutritional information.

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Presentation

Place the meat on a platter, garnish with onion slices, avocado slices, and chipotle peppers. Serve with hot Milpa Real tortillas.

Tips

You can also make it with chicken breast instead of meat. If you have leftover tinga, you can use it on tostadas; they turn out great!

Tinga Poblana

Ingredients

Preparation

Nutritional information

Presentation

Tips

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