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Mexican
Recipes
by Annette Avila
Tinga
INGREDIENTS
2 Lbs Pork Tenderloin
12 oz. Longaniza
2 Onions
Chopped
2 Cloves Garlic Minced
4 Tomatoes
Pureed
3 Chipotle Chiles Minced
3 Tbs
Lard
3 Cooked Potatoes Diced
1 Tsp Cider
Vinegar
Salt and Pepper
Steam pork for 3 hours. Cool and
shred meat. (Note: Pork can be shredded the day before.) Combine vinegar
and diced chipotle. Remove skin from longaniza, finely chop and fry in lard.
Remove from pan and fry onion and garlic. Add shredded pork, potatoes, longaniza,
minced chipotle chiles, pureed tomatoes, salt and pepper to taste. Continue cooking over low
flame until most of liquid is absorbed.
(NOTE: Longaniza and canned
Chipotle Chiles can be purchased in Spanish markets.)
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