Tinga Poblana Mexican Flank Steak With Chipotle Tostadas Recipes
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: MEXICAN FLANK STEAK WITH CHIPOTLE TOSTADAS
Steps:
- Cook the beef in water to cover with the small onion, two of the garlic cloves, and the bay leaf. 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 bit, and shred it with two forks. Set it aside.
- In the same pan, sauté the sliced onion in oil over medium heat until soft; and add chorizo. Puree the tomatoes, remaining two garlic cloves, chipotles, piloncillo (or brown sugar), some of the reserved broth, vinegar, cumin and oregano in the blender. Add this puree to the onions in the pan, and cook for about five minutes, or until a thick sauce forms. Return the shredded beef, and mix well to combine ingredients. Taste for salt. Refrigerate overnight.
- To serve: Spread tostadas with a thin coat of refried beans, top with tinga and garnish with shredded lettuce and cream or grated cheese.* See notes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Meanwhile, put the chicken breasts in a medium pot and add enough water just to cover; season generously with salt and add the whole 1⁄2 of the onion, the whole garlic cloves, and the bay leaf. Bring the water to a boil, then reduce to a steady simmer and cook until the meat is just cooked through, about 30 minutes. Remove the chicken, reserving the liquid for another use if desired, and let cool slightly, then shred the meat from the bones (discard the skin). (You should have about 3 cups.)
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