Tinga de Puebla
Source: Recipe from Chef Christine Keff
This dish is full of flavor. Shredded pork, chorizo and jalapeños are cooked in pureéd tomatillo and served in warm corn tortillas with a side of salsa fresca.
1 1⁄2 lb. pork butt, 1-in. cubes
Water to cover
1 medium onion, quartered
3 garlic cloves
3 tbsp. lard
1 1⁄2 onions, finely chopped
5 garlic cloves, finely chopped
3⁄4 lb. Mexican chorizo, crumbled
1 1⁄2 lb. tomatillos, husked
4 jalapeños in escabeche, coarsely chopped
24 corn tortillas
Salsa, as needed for garnish
1. In a large pot, bring pork, water, onion and garlic cloves to a boil; season to taste. Reduce to a simmer and cook until very tender, 1-11⁄2 hr. Remove meat; strain and reserve liquid. Allow pork to cool and shred.
2. In a large saucepan or pot over medium-high heat, sauté onion and garlic in lard until translucent. Add chorizo and fry until fat is rendered and meat is slightly browned.
3. In a food processor, puree tomatillos with 41⁄2 cups reserved pork broth until smooth. Add to chorizo in skillet and simmer 10 min. Add shredded pork and jalapeños and simmer until fairly dry, about 20 min.
4. Per order: Fill 3 warm corn tortillas with pork mixture and serve with salsa fresca.