Pueblana Tinga Recipe

Name: Pueblana Tinga
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large ripe tomatoes (2 1/2 pounds); 3 garlic cloves, each cut into -thirds; 2 chipotle chiles, canned in adobo sauce; 2 teaspoons olive oil; 2 medium onions, diced; 1/2 lb bulk chorizo sausage; 2 tablespoons apple cider vinegar; 2 tablespoons brown sugar; 1/2 teaspoon salt; 2 teaspoons adobo sauce, from the can of chipotle chiles; 1/2 cinnamon stick; 1/4 teaspoon ground cloves; 1 lb shredded roast pork or 1 lb shredded roast chicken; 1 ripe avocado, thinly sliced, for garnish; 1 red onion, sliced into rings, for garnish

Servings: persons

5 large ripe tomatoes (2 1/2 pounds)
3 garlic cloves, each cut into -thirds
2 chipotle chiles, canned in adobo sauce
2 teaspoons olive oil
2 medium onions, diced
1/2 lb bulk chorizo sausage
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
2 teaspoons adobo sauce, from the can of chipotle chiles
1/2 cinnamon stick
1/4 teaspoon ground cloves
1 lb shredded roast pork or 1 lb shredded roast chicken
1 ripe avocado, thinly sliced, for garnish
1 red onion, sliced into rings, for garnish

1
Put tomatoes on a baking pan and place about 8 inch inches under a preheated broiler until tomato skins turn brownish, about 10 minutes.
2
Peel the tomatoes, cut in half horizontally and squeeze out seeds.
3
Place tomatoes in a food processor along with garlic and chipotle chiles. Chop into a coarse puree. Set aside.
4
Heat olive oil in a skillet. Add onions and saute for 5 minutes until softened. Remove and set aside
5
Using the same skillet, fry the chorizo until well cooked. If the sausage is fatty, drain on paper towels and wipe out skillet.
6
Return the sausage and onion to skillet and add the tomato-chipotle mixture along with vinegar, sugar, salt, adobo sauce and spices.
7
Simmer for 20 minutes.
8
Add the shredded pork or chicken,and simmer 20 to 25 minutes to blend flavors.
9
If the mixture seems dry, add 1/2 cup beef or chicken broth or water.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 large ripe tomatoes (2 1/2 pounds), 3 garlic cloves, each cut into -thirds, 2 chipotle chiles, canned in adobo sauce, 2 teaspoons olive oil, and more.

Yes, Pueblana Tinga falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pueblana Tinga

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions