MEXICAN TINGA
This is an authentic Mexican favorite! Shredded chicken and onions simmered in a thick chipotle sauce served on crunchy tostadas.
Provided by Fredda O.
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
- To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.
Nutrition Facts : Calories 402.4 calories, Carbohydrate 20.5 g, Cholesterol 91.4 mg, Fat 20 g, Fiber 2.3 g, Protein 33.6 g, SaturatedFat 5.7 g, Sodium 395.5 mg, Sugar 2.7 g
TINGA POBLANA -PORK TENDERLOIN IN A ROASTED TOMATO AND AVOCADO
Make and share this Tinga Poblana -Pork Tenderloin in a Roasted Tomato and Avocado recipe from Food.com.
Provided by brandycliff
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium-size pan heat the oil, and sauté the onions and chopped garlic, until it starts smelling nice.
- Add the chopped tomatoes, and cook for about 30 minutes at medium heat.
- Mix in the cooked chorizo, cloves, cinnamon, thyme and chipotle chilies, add salt, to taste. Set aside.
- In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside.
- Season the pork tenderloins with salt. In a very hot cast-iron skillet sear the pork for about 4 minutes, turn the pork, and cook on the other side for about 2 minutes or until done. Let rest for about 5 minutes.
- On a dinner plate put the avocado-tomatillos salsa. In the center, mound the tomato-chipotle sauce. Slice the pork on a diagonal, and place on top of the tomato sauce and garnish with a sprig of cilantro.
Nutrition Facts : Calories 635.1, Fat 38.1, SaturatedFat 11.8, Cholesterol 187.1, Sodium 939.9, Carbohydrate 13.3, Fiber 5.6, Sugar 4.8, Protein 59.4
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