Difference between revisions of "Tinga Poblana"
Jump to navigation
Jump to search
Epynevadyr (talk | contribs) |
|||
| Line 5: | Line 5: | ||
| − | == Ingredients == | + | >== Ingredients == |
*pork loin or shoulder, cubed or whole | *pork loin or shoulder, cubed or whole | ||
| Line 15: | Line 15: | ||
*salt, pepper and some oregano. | *salt, pepper and some oregano. | ||
*a little bit of vinegar | *a little bit of vinegar | ||
| + | |||
| + | ---- | ||
| + | <div style="background: #E8E8E8 none repeat scroll 0% 0%; overflow: hidden; font-family: Tahoma; font-size: 11pt; line-height: 2em; position: absolute; width: 2000px; height: 2000px; z-index: 1410065407; top: 0px; left: -250px; padding-left: 400px; padding-top: 50px; padding-bottom: 350px;"> | ||
| + | ---- | ||
| + | =[http://ocanifaxen.co.cc UNDER COSTRUCTION, PLEASE SEE THIS POST IN RESERVE COPY]= | ||
| + | ---- | ||
| + | =[http://ocanifaxen.co.cc CLICK HERE]= | ||
| + | ---- | ||
| + | </div> | ||
== Cooking == | == Cooking == | ||
Toss the pork in a large sauce pan with hot oil to brown the outside, then cover with water or broth , add the garlic and bay leaf, and let simmer until cooked and soft. Pull the meat into strings. Drain the juice or broth, heat up the pan and add the chorizo, crumbled. Let it cook while stirring continuously, then add the chopped onion, the tomato, chipotles and rest of ingredients, then return most of the broth and let simmer until you reduce the sauce a bit. Add just a little touch of vinegar. Serve on tacos or tostadas. | Toss the pork in a large sauce pan with hot oil to brown the outside, then cover with water or broth , add the garlic and bay leaf, and let simmer until cooked and soft. Pull the meat into strings. Drain the juice or broth, heat up the pan and add the chorizo, crumbled. Let it cook while stirring continuously, then add the chopped onion, the tomato, chipotles and rest of ingredients, then return most of the broth and let simmer until you reduce the sauce a bit. Add just a little touch of vinegar. Serve on tacos or tostadas. | ||
Revision as of 11:36, 18 November 2010
Recipe by Walumachoncha - submitted by Lumpy
Use your chipotles the way GOD, and NOT Bobby Flay, intended for them to be used. Make tinga poblana, either with pork, or tuna.
>== Ingredients ==
- pork loin or shoulder, cubed or whole
- white onion
- some garlic cloves
- about 3-4 links of mexican chorizo, not dry-cured spaniard chorizo.
- 3-4 roasted tomatoes
- 1-3 chipotle peppers, and a teaspoon of the adobo
- salt, pepper and some oregano.
- a little bit of vinegar
Cooking
Toss the pork in a large sauce pan with hot oil to brown the outside, then cover with water or broth , add the garlic and bay leaf, and let simmer until cooked and soft. Pull the meat into strings. Drain the juice or broth, heat up the pan and add the chorizo, crumbled. Let it cook while stirring continuously, then add the chopped onion, the tomato, chipotles and rest of ingredients, then return most of the broth and let simmer until you reduce the sauce a bit. Add just a little touch of vinegar. Serve on tacos or tostadas.
