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Tinga Poblana in Pressure Cooker
45 minutes
Easy
10 servings
1
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.
Ingredients
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.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
335
kcal
17%
Carbohydrates
5.5
g
1.8%
Proteins
44.1
g
88%
Lipids
14.3
g
22%
Fiber
1.5
g
2.9%
Sugar
3.5
g
3.9%
Cholesterol
123
mg
41%
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