TINGA PUEBLANA
Back in August of last year my wife and I celebrated the anniversary of the completion of the Panama Canal (it takes so little for us to come up with an excuse for a celebration) so I did a Panamanian-themed culinary day and the Tinga Pueblana won the Star. Viva la pig! - Geoffry
Provided by Geoffry Le Cher
Categories Pork
Time 2h30m
Number Of Ingredients 20
Steps:
- 1. Place the potatoes in a large pot of cold water. Add the salt, bring to a boil and cook until tender, 20 minutes. Drain the potatoes and set aside. Place the pork in a large pot of cold water. Add the onion half, the garlic, and the bay leaves. Bring to a boil then reduce the heat to low. Simmer gently until the pork is cooked through and is no longer pink in the center, about 45 minutes. Remove the pork from the water and set it aside until it is cool enough to handle (discard the cooking liquid). Using your fingers or 2 forks, shred the meat into small pieces and set aside. In a large skillet over medium-high heat, saute crumbled chorizo until completely cooked through, 8 to 10 minutes, stirring often. Using a slotted spoon, transfer the chorizo to a paper towel lined plate. Add the chopped onions to the chorizo skillet and cook until soft, about 3 to 5 minutes, stirring occasionally. Add the shredded pork, the tomatoes, and the chipotle chiles. Cook until the tomatoes break down and release their juices, about 5 minutes. Return the potatoes and cooked chorizo to the pan. Stir in the vinegar, thyme, marjoram and salt, to taste. Continue to cook over medium heat until some of the liquid has evaporated, about 5 minutes. While the pork cooks, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, another 10 to 20 seconds. Place warm tortillas in a tortilla warmer or on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you're ready to serve). To Serve: Place the pulled pork in a serving bowl or bring to the table in the cooking pot. Arrange the limes, avocado, and cilantro on a platter. Scatter the serrano on top of the pork. Pass warm tortillas so each diner can fill a tortilla with some of the meat and accompaniments. Squeeze lime juice over each serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Teena Ezell
[email protected]I love that this tinga pueblana can be made ahead of time. It's perfect for busy weeknights.
Zakariya Sajid
[email protected]This tinga pueblana is a great way to get your kids to eat vegetables. My kids love the sweet and smoky flavor of the sauce.
BD BOSS GAMING
[email protected]I'm not sure what went wrong, but my tinga pueblana turned out really dry. I think I didn't add enough liquid.
Shakil Sr
[email protected]This tinga pueblana is the perfect comfort food. It's warm, hearty, and filling. It's the perfect meal for a cold winter day.
Khulekani Madondo
[email protected]I love that this tinga pueblana is made with simple ingredients. I always have everything I need on hand to make it.
Pavunae Jones
[email protected]This tinga pueblana is a great way to use up leftover chicken. I always have a few pieces of chicken left over after dinner, and this is the perfect way to use them up.
Rogue Renegade
[email protected]I'm not a big fan of chicken, but I really enjoyed this tinga pueblana. The flavors were so good, and the chicken was so tender.
Rachiel Buchanan
[email protected]This tinga pueblana is a little bit spicy, but it's not too hot. It's the perfect balance of flavors.
nene nene
[email protected]I made this tinga pueblana for my Cinco de Mayo party, and it was a huge hit! Everyone loved it, and I even got requests for the recipe.
Whitney Nance
[email protected]This tinga pueblana is so easy to make, and it's perfect for a weeknight meal. I love that I can just throw everything in the slow cooker and let it cook all day.
Edwardo Rivera
[email protected]I'm not sure what I did wrong, but my tinga pueblana turned out really bland. I think I didn't use enough spices.
nukri mamuladze
[email protected]This recipe is a great starting point for tinga pueblana, but I made a few changes to suit my taste. I added more garlic and cumin, and I used a different type of chili pepper. It turned out delicious!
M Faran
[email protected]I followed the recipe exactly, but my tinga pueblana turned out too spicy. Next time, I'll use less chipotle peppers.
Hloniphile
[email protected]This tinga pueblana is the best I've ever had! The flavors are so rich and complex, and the chicken is so tender. I will definitely be making this again.
Shary Khan
[email protected]I love this recipe! It's so easy to make, and it always turns out delicious. I've made it several times for my family and friends, and they all love it too.
Ky Howard
[email protected]This was my first time making tinga pueblana, and it turned out great! The instructions were easy to follow, and the dish was ready in no time.
Ginette Cousins
[email protected]I'm not usually a fan of tinga, but this recipe changed my mind. The combination of flavors is perfect, and the chicken is fall-off-the-bone tender.
Tinamarie Munro
[email protected]This tinga pueblana was a hit at my dinner party! The flavors were incredible, and the chicken was so tender. I especially loved the addition of the chipotle peppers, which gave the dish a nice smoky flavor.