Tinga Poblana Tostada
Flavorful tostada dish for when you’ve got some braised meat on hand.
By Ethan ChlebowskiThis is meant to be a quick version of tinga poblana sauce, which can be tossed with shredded meat, then added to a tostada for a meal.
I always have braised meat on hand..check out this video for all the context.
Ethan Chlebowski
Ingredients
Tinga poblana sauce
- whole peeled tomatoes800 g1 28 oz can
- chipotles in adobo2-3
- garlic2 cloves
- onions1/4
- bay leaves1
- dried oreganoa sprinkle
- sugarto taste
- saltto taste
- cooking oila drizzle
Tostada toppings (to preference)
- braised meat
- tostadas
- avocados
- onions, diced
- sour cream
- cotija cheese
- limes
Method
Step 1: Blend the sauce
Add all tinga poblana sauce ingredients except for the oil and bay leaf to a blender. Puree until smooth.
Step 2: Simmer the sauce
Over medium-high heat, add a layer of oil and the bay leaf to a pan. Let that sizzle for 20 seconds before pouring in the sauce. for 5 minutes or until slightly thickened.
Step 3: Toss in meat
Toss in whatever braised/shredded meat you are using from the fridge. Mix that up until incorporated. You want the flavor to develop, so turn the heat down to a and stir frequently. until thickened, about 10 more minutes.
Step 4: Assemble the tostada
To assemble, add a layer of your tinga meat followed by toppings of choice. Enjoy!
FAQ
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