To spice up the Christmas season and add merry to food table, try out something Mexican. When we say Mexican, something traditional and authentic would be great. Tinga is one such classic Mexican stew prepared using meat. In addition, tinga pork is a spicy, stress-free dish that can be prepared with little effort, but brings a great satisfaction every time it is presented on the table. Here is the recipe of the flavorful dish made easy for you to try.
Mexican Tinga Pork:
Preparation Time – 15 Minutes
Cooking Time – 100 Minutes
Serves – 4 – 6
Potatoes – 3 (medium sized, peeled and diced)
Pork loin – 1 (3 pound)
Garlic – 2 cloves (smashed)
Onions – 1 (chopped)
Bay leaves – 2
Chorizo – 12 ounce (raw, crumbled – casing removed)
Tomatoes – 2 tablespoons (diced)
Chipotle chili – 2 (seeds removed)
Apple cider vinegar – 2 tablespoons
Dried thyme – 1 teaspoon
Dried marjoram – ½ teaspoon
Salt – 2 teaspoon
Flour tortillas – 6
Lime – 1 (cut into 6 pieces)
Avocado – 1 (sliced)
Cilantro – ½ cup (fresh leaves)
Method Of Preparation:
Boil the potatoes in a large pot by adding the required salt for about 20 minutes. Once the potatoes get tender, drain the water and keep the potatoes aside.
In another large pan, take some cold water and put the pork in it. Stir in the garlic, some onions and bay leaves and apply heat. Once the contents start boiling, reduce heat and continue cooking until the pork gets tender and changes color. It would take about 45minutes for the pork to get cooked thoroughly. Take out the pork and let it cool. Tear up the pork into small pieces using fork and keep it aside.
Sauté chorizo in a pan over medium heat for 8 minutes, transfer the sautéed chorizo to a plate lined with paper towel. Add the remaining onions to the chorizo pan and sauté for 3 minutes. Add the pork, tomatoes and chipotle chili to the pan and cook for 5 more minutes. Put the potatoes and chorizo to pan and mix well. Add thyme, vinegar, marjoram and salt and cook for 5 minutes.
In the meantime, heat tortillas in a pan and transfer it to a plate.
Transfer the hot tinga to a bowl and arrange the tortillas, lime, cilantro and avocado on the platter and serve hot.