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Tinga Poblana

c
@cocinero44
MexicanLunchDinnerMain CourseMeatGluten-FreeSpicyNut-FreeNon-Vegetarian

Tinga Poblana is a traditional Mexican dish that beautifully blends native and European ingredients, originating from the state of Puebla. This recipe highlights the rich history of Mexican cuisine, combining tender beef with vibrant vegetables and smoky chipotle flavors. It's versatile and can be served with tortillas, tostadas, or a...

Tinga Poblana recipe
Prep Time
20min
Cook Time
1hr 10min
Total Time
1hr 30min

Ingredients

4 Servings
(1 serving = 1 portion)

Main Ingredients

  • beef flank
    beef flank
    500g
  • large onion
    large onion
    1
  • green bell pepper
    green bell pepper
    1
  • red bell pepper
    red bell pepper
    1
  • peeled tomatoes, diced
    peeled tomatoes, diced
    400g
  • bay leaves
    bay leaves
    4
  • dried thyme
    dried thyme
    1/2tsp
  • chipotle paste
    chipotle paste
    1tsp
  • salt
    salt
    2tsp

How to make Tinga Poblana

Cook the Beef

  1. Step 1

    In a pot, place the beef cut into chunks along with two bay leaves. Cook for 50 minutes. If using a pressure cooker, reduce the cooking time to 20 minutes to achieve very tender meat.

Prepare the Beef

  1. Step 1

    Once cooked, remove the beef and place it on a plate. Reserve the cooking broth for later use.

Sauté the Vegetables

  1. Step 1

    In a clay or cast-iron pot, heat 4 tablespoons of olive oil. Sauté the onion, thinly sliced into rings, until translucent.

  2. Step 2

    Add the green and red bell peppers, sliced into strips, and cook for 5 minutes.

Add the Tomatoes

  1. Step 1

    Add the diced tomatoes to the pot and cook for 10 minutes.

Combine the Ingredients

  1. Step 1

    Shred the beef and add it to the pot with the vegetables. Cover the mixture with the reserved beef broth.

  2. Step 2

    Add the remaining two bay leaves, thyme, salt, and chipotle paste. Continue cooking until the broth has reduced completely.

Nutrition (per serving)

Calories

308.6kcal (15.43%)

Protein

31.4g (62.8%)

Carbs

4.6g (1.67%)

Sugars

2.5g (4.9%)

Healthy Fat

9.3g

Unhealthy Fat

8.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a smokier flavor, you can roast the bell peppers before slicing them.

  2. If you prefer a spicier dish, increase the amount of chipotle paste or add fresh chili peppers.

  3. This dish pairs wonderfully with freshly made corn tortillas or crispy tostadas.

FAQS

  1. Can I use chicken instead of beef?

    Yes, chicken is a common variation of Tinga Poblana. Simply substitute the beef with shredded chicken and follow the same steps.

  2. How can I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

  3. What can I serve with Tinga Poblana?

    Tinga Poblana can be served with green salad, corn or wheat tortillas, tostadas, or even rice.

  4. Can I make this dish ahead of time?

    Yes, Tinga Poblana can be made a day in advance. The flavors will deepen as it sits, making it even more delicious.

  5. Is this dish spicy?

    The dish has a mild to moderate level of spiciness due to the chipotle paste. You can adjust the spice level to your preference.

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c

@cocinero44

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