Learn how to prepare tinga poblana in a pressure cooker. This Mexican dish of shredded meat with tomatoes and sausage is a classic to serve with tortillas, beans and white rice.
Learn more about Paulina García
Ingredients10 portions
Preparation
Put the meat to cook in a pressure cooker with onion, garlic and bay leaf. Once cooked (about 30 minutes), shred.
In a saucepan, fry a little chopped onion and grated garlic in a tablespoon of oil. Add the sausage in pieces and fry until it breaks down. Let cook for 5 minutes.
Add the peeled and diced tomato (without seed), bay leaves and vinegar. Cook until the tomato is well seasoned. Finally, add the shredded meat to taste.
Put a bit of the juice of the chipotle chilies with care that it is not too spicy and stir. Add salt and pepper to your liking.
|
||
|
||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: