Printer Friendly

This is Puebla's anytime-anywhere snack.

HOT CHILIES, SWEET spices, and tender shreds of simmered flank steak unite in tinga, a beef mixture from Puebla, Mexico. There, tinga is enjoyed as a street snack and as a supper entree.

Look for canned chipotle chilies in Mexican markets.

Puebla Simmered

Spiced Beef (Tinga)

Serve tinga in warm tortillas or crusty rolls with shredded lettuce, sliced avocado, and crumbled feta cheese.

2 pounds beef flank steak 3 medium-size (about 1 1/4 lb. total) onions, chopped 12 cloves garlic, minced or pressed 4 large dried bay leaves 1 cinnamon stick (3 in.) 10 whole cloves 1 teaspoon each dried marjoram leaves and dried thyme leaves 2 1/2 pounds medium-size firm-ripe tomatoes 1/2 pound firm-texture chorizo sausage, casings removed 2 to 4 tablespoons minced canned chipotle chilies in adobado sauce 1/3 cup cider vinegar 2 tablespoons firmly packed brown sugar

Trim and discard excess fat from meat. Cut meat into 2-inch chunks. In a 5- to 6-quart pan, combine meat, 1 onion, garlic, bay leaves, cinnamon, cloves, marjoram, thyme, and 6 cups water. Bring to a boil over high heat; cover, reduce heat, and simmer until meat is tender when pierced, about 2 hours.

Meanwhile, lay tomatoes in a 10- by-inch pan. Bake in a 450[degrees] oven until skins split and are tinged brown, about 20 minutes. Cool tomatoes; remove and discard skins and cores. Coarsely chop remaining tomato.

Break sausage into small pieces and add to a 10- to 12-inch frying pan over medium-high heat. Cook, stirring, until lightly browned, about 15 minutes; discard excess fat.

Add tomato, remaining onions, 2 tablespoons chipotle chilies (or more to taste), vinegar, and sugar. Simmer, uncovered, stirring often, until sauce is reduced by about 1/4, about 30 minutes.

When beef is done, transfer with a slotted spoon to a bowl. Pour cooking liquid into a strainer over a bowl; press to remove liquid, then discard residue. Return liquid to pan and boil over high heat until reduced to 1 1/2 cups; add to chorizo mixture.

Tear beef into shreds; add to chorizo mixture. (If made ahead, cover and chill up to 3 days.) Stil often over medium heat until hot. Makes about 4 cups, 8 servings.

Per 1/2-cup serving: 314 cal.; 29 g protein; 14 g fat (5.3 g sat.); 19 g carbo.; 240 mg sodium; 73 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:'tinga,' from Puebla, Mexico
Publication:Sunset
Date:Nov 1, 1991
Words:396
Previous Article:Getting you through the workweek.
Next Article:Onward with spaghetti squash.
Topics:


Related Articles
SCT TO PROVIDE TWO MEXICAN UNIVERSITIES WITH BANNER(R) SOFTWARE, ANNOUNCES DISTRIBUTOR ARRANGEMENT
Glacier Water Increases Aid to Mexico Flood Victims.
Continental Express Announces New Service Between Houston and Two Mexico Cities.
Mexico City panics as killer earthquake strikes.
FOX'S PLAN PUEBLA-PANAMA DRAWS STRONG OPPOSITION.
Ultravision to Deploy Navini Networks' Wireless Broadband Solution in Puebla Mexico; Multi-Year Commercial Agreement for Navini's Ripwave(TM)...
AmCham hosts Puebla governor.
Ultranet2go Launches Pre-Mobile WiMAX in Two New Markets in Mexico With Navini Networks.
Ultranet2go Launches Pre-Mobile WiMAX in Two New Markets in Mexico With Navini Networks.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters