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Chef Jonathan Alvarado Jiménez's Tinga Poblana
Chef Jonathan Alvarado Jiménez's Tinga Poblana
Chef Jonathan Alvarado Jiménez, who oversees the kitchens of Pasquinel Bistrot, Cafe Azul Talavera and Los Lavaderos Bar at the Rosewood Puebla Hotel. He shares this Tinga Poblana recipe, which can be served over sopes, tostadas, corn tortillas and white rice.
1 pound beef (or pork shoulder)
2 white onions, peeled
2 garlic cloves
1 bay leaf
Salt
2 tablespoons lard or vegetable oil
4 tomatoes, roasted and pureed
2 tablespoons white vinegar
4 tomatillo, pureed
3 chipotle peppers, toasted and finely chopped
Fresh oregano
Fresh thyme
Black pepper
Salt & pepper to taste
Halved one onion. In a pot, add beef and cover with water. Add garlic cloves, bay leaf and a little salt. Bring to a boil, lower heat and simmer 45 minutes or until the meat is tender remove it from the broth (reserve some of the broth). Let the meat cool a tad before shredding it with two forks. Set shredded beef aside.
Dice remaining onion. Add to sauté pan along with vegetable oil and cook over medium heat until soft. Add beef, tomato, vinegar, tomatillo and chipotle peppers. Add the amount of oregano and thyme to your liking. Season with salt and black pepper. Gently stir to combine the ingredients. Cook until tinga poblano thickens. Serve immediately while hot, or refrigerate overnight for busy week days. Makes 4 servings.
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